This really helped. I bought 50 lbs of what is supposed to be high protein artisan bread flour. They must have used the wrong bag. This stuff is weak! This formula worked perfectly to add another 2% protein. I just made my best sourdough loaf yet. The dough was easy to handle and acting like the dough of so many excellent youtube bakers. Thanks so much! 😁👍
@@CookingwiththeCoias You did good brother.😁👍 I passed it on too. This is a big deal. Really strong flour isn’t as easy to come by for some, and the definition of what constitutes bread flour seems variable between countries. Being able to “fortify’ the gluten content with control and consistency is huge! I can make better than nothing Walmart bread flour into super strong artisan flour with about ten grams of wheat gluten. This makes the high hydration, finally, possible. Super smooth ,strong and elastic dough is a pleasure to work with.
I will try this. For years I have taken out 50g of AP flour from my 1000g flour weight and swapped in 50g vital wheat gluten. Keeps the total flour weight at 1000g. Has worked, and my sourdough loaves have been great. I always assumed I was adding approx 2% protein to my flour blend. Always wondered if there was a more”‘sciencey” approach. I was tired of storing AP flour and bread flour at home. So now I just keep AP on hand and blend in more protein when baking crusty sourdough. Interestingly, with your math I would only add 30g to my typical batch size to get that 2% boost. Your approach is easier and uses less VWG.
So glad you enjoyed this video and thanks for sharing your experiences with us...I think you will now see a nice improvement in your bread making and also, in the digestibility as well, because you are using less VWG 🙂🙂🍞🍞
In your example using 400g of flour, and adding 10.5g of VWG to increase the protein content to 14%, do I remove 10.5g of APF before adding the VWG? If not, wouldn’t I need to increase the liquid slightly in my recipe, being that I would now have 410.5g of flour? Thanks for the formula! it amazes me that this isn't publicized more. I always read about using "strong" flour for my recipe but never see any mention of this formula, or a specific brand name flour to use. Your video is a blessing!!
Thank you so much for sharing the knowledge, I copied the formula and will use it, I love to bake bread but couldn’t find any high protein flour in stores.
That’s a handy formula! That was a 2.62% addition in bakers math. This is an important step for whole wheat bread as the bran tends to cut the gluten strands, so raising the gluten helps make an airier fluffier loaf! Klaus
I had no idea that the protein percentage in flour could be raised. I thought there was only All Purpose flour and High Protein bread flour. Thanks for the video. A very Merry Christmas to you and yours.
Thank you for posting this. I just bought Bob's Red Mill vital wheat gluten flour to add to my all-purpose flour and came across your video. I'm new to baking bread in a bread machine, so forgive my possibly dumb questions. Does it matter what percentage of protein my VWG has, or does your calculation take that into account (I haven't really gotten into the details of your calculation)? Also, I have a one-pound-loaf bread machine, which rises almost to the lid when I use bread flour. Will using VWG make the dough rise too high for a small machine? If so, should I try to catch it before it bakes and manually punch it down while in the machine?
Hi, Ivo! I have a question: when I have to add 15% Vital? Before I start my recipe I have to mix ? Do I have to separate 400 g flour, what I have, add Vital, mix in dry condition, only after that I can start my recipe to make bread. Is it correct? Thank you!
I am trying to make a cookie dupe for a company (holddasugar) that uses vital wheat gluten as the only flour in their cookies. I can't even remotely get the texture to come out properly while using vital wheat gluten. It comes out stretchy / fluffy in the wrong way. I've played around with the amount of liquid, temperature, but am not sure what will help. Any suggestions?
Vital wheat gluten only?? Can't say I've ever heard of that - typically you mix it with flour and if you want to use it a lot, try 1 TSP per cup of flour,👍👍
@@CookingwiththeCoias Yeah but why multiply but anything at all? Lets say you have 1 kilo of flour and you want to increase gluten content by 1%. One percent of one kilo is 10 grams, so I would add 10 grams of gluten to my kilo of flour, and you would have increased the gluten content by very close to 1%.
I've been looking for something like this for a long while. I'm wanting to try a higher protein flour for my pizza dough, but I really don't feel like having to buy 25 or 50 pounds bags of Bouncer or All Trumps just to make the occasional weeknight pizza.
This helps, a lot - but it isn't a substitute for a genuine high protein flour milled from hard wheats. I know this through much trial and tribulation.
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Very informative. I will try this over the weekend.
This really helped. I bought 50 lbs of what is supposed to be high protein artisan bread flour.
They must have used the wrong bag. This stuff is weak!
This formula worked perfectly to add another 2% protein.
I just made my best sourdough loaf yet.
The dough was easy to handle and acting like the dough of so many excellent youtube bakers.
Thanks so much! 😁👍
So happy to hear this 👍😊😊
@@CookingwiththeCoias
You did good brother.😁👍
I passed it on too.
This is a big deal. Really strong flour isn’t as easy to come by for some, and the definition of what constitutes bread flour seems variable between countries.
Being able to “fortify’ the gluten content with control and consistency is huge!
I can make better than nothing Walmart bread flour into super strong artisan flour with about ten grams of wheat gluten.
This makes the high hydration, finally, possible. Super smooth ,strong and elastic dough is a pleasure to work with.
I will try this. For years I have taken out 50g of AP flour from my 1000g flour weight and swapped in 50g vital wheat gluten. Keeps the total flour weight at 1000g. Has worked, and my sourdough loaves have been great. I always assumed I was adding approx 2% protein to my flour blend. Always wondered if there was a more”‘sciencey” approach. I was tired of storing AP flour and bread flour at home. So now I just keep AP on hand and blend in more protein when baking crusty sourdough.
Interestingly, with your math I would only add 30g to my typical batch size to get that 2% boost. Your approach is easier and uses less VWG.
So glad you enjoyed this video and thanks for sharing your experiences with us...I think you will now see a nice improvement in your bread making and also, in the digestibility as well, because you are using less VWG 🙂🙂🍞🍞
Your timing couldn't be better -- I was just about to start your potato bread. Thanks again, Ivo! Merry Christmas to you and Laura🎄
Merry Christmas 🍞 👍👍
In your example using 400g of flour, and adding 10.5g of VWG to increase the protein content to 14%, do I remove 10.5g of APF before adding the VWG? If not, wouldn’t I need to increase the liquid slightly in my recipe, being that I would now have 410.5g of flour?
Thanks for the formula! it amazes me that this isn't publicized more. I always read about using "strong" flour for my recipe but never see any mention of this formula, or a specific brand name flour to use. Your video is a blessing!!
I guess, technically, you would need to add a bit more water, but it will be minimal...so glad you enjoyed this episode and thanks for writing in :)
Thank you so much for sharing the knowledge, I copied the formula and will use it, I love to bake bread but couldn’t find any high protein flour in stores.
So glad to hear this 👍👍
That’s a handy formula! That was a 2.62% addition in bakers math. This is an important step for whole wheat bread as the bran tends to cut the gluten strands, so raising the gluten helps make an airier fluffier loaf!
Klaus
So glad you enjoyed this episode 👍👍
Thank you, Ivo. Merry Christmas to you and Laura.
Glad you enjoyed this video and Merry Christmas to you and yours as well 👍👍
Your videos are always so full of information. Merry Christmas to you and your family.❤❤❤
Thanks Maria and Merry Christmas to you and all your family as well 🙂🙂
I had no idea that the protein percentage in flour could be raised. I thought there was only All Purpose flour and High Protein bread flour. Thanks for the video. A very Merry Christmas to you and yours.
So glad you enjoyed this video and Merry Christmas to you and yours as well👍👍
Thank you very much for this great video..GBU..m
Thank you so much❤.
Thank you!
very strong content
what if i can't get gluten?
Look for high protein flour, such as Manitoba Flour 👍
Thank you for posting this. I just bought Bob's Red Mill vital wheat gluten flour to add to my all-purpose flour and came across your video. I'm new to baking bread in a bread machine, so forgive my possibly dumb questions. Does it matter what percentage of protein my VWG has, or does your calculation take that into account (I haven't really gotten into the details of your calculation)? Also, I have a one-pound-loaf bread machine, which rises almost to the lid when I use bread flour. Will using VWG make the dough rise too high for a small machine? If so, should I try to catch it before it bakes and manually punch it down while in the machine?
The rise will be the same when using VWG and most brands contain the same amount of protein so the formula I provided should work perfectly fine 👍👍
Hi, Ivo! I have a question: when I have to add 15% Vital? Before I start my recipe I have to mix ? Do I have to separate 400 g flour, what I have, add Vital, mix in dry condition, only after that I can start my recipe to make bread. Is it correct? Thank you!
Yes, add it right at the very beginning, mix it into your flour👍
If love to see you do something keto friendly .....
I just thought about that last night
You have a great RUclips channel 😊
Thank you so much!! So glad you are enjoying my channel and thanks for writing in 👍👍
I am trying to make a cookie dupe for a company (holddasugar) that uses vital wheat gluten as the only flour in their cookies. I can't even remotely get the texture to come out properly while using vital wheat gluten. It comes out stretchy / fluffy in the wrong way. I've played around with the amount of liquid, temperature, but am not sure what will help. Any suggestions?
Vital wheat gluten only?? Can't say I've ever heard of that - typically you mix it with flour and if you want to use it a lot, try 1 TSP per cup of flour,👍👍
@@CookingwiththeCoias yeah I’m stumped. Sigh.
May i know what is 1.5 in formula
.....1.5 meaning 1 and 1/2 👍
@@CookingwiththeCoias Yeah but why multiply but anything at all? Lets say you have 1 kilo of flour and you want to increase gluten content by 1%. One percent of one kilo is 10 grams, so I would add 10 grams of gluten to my kilo of flour, and you would have increased the gluten content by very close to 1%.
I've been looking for something like this for a long while. I'm wanting to try a higher protein flour for my pizza dough, but I really don't feel like having to buy 25 or 50 pounds bags of Bouncer or All Trumps just to make the occasional weeknight pizza.
So glad I was able to help and good luck with your pizza making👍👍
Where is the Gluten Free version?
This helps, a lot - but it isn't a substitute for a genuine high protein flour milled from hard wheats.
I know this through much trial and tribulation.
Thanks for writing in 👍
Bread with butter mmmmmm
...LOL...stay tuned Judy, because I think you are going to be very surprised with next week's show 🙂🙂