Author Topic: High fat, high protein crust?  (Read 1093 times)

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Offline brianp

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High fat, high protein crust?
« on: March 27, 2014, 01:08:17 PM »
I'm making a very low-glycemic cracker crust for people on carb-restricted diets. Using stone ground whole wheat flour, plus gluten, lard (probably no oil) and a bit of salt, with reasonably high hydration and enough yeast to get good results in less than 12 hours. My question is, what is the maximum amount of gluten and lard I could add, and still produce an enjoyable cracker style crust?