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5

Agreed. One other note: if you are making bread by volume instead of weight, you are probably already off by more than 1 part in 16 anyhow, so you may as well just adjust by feel.

Michael Natkin
– Michael Natkin

2010-09-01 23:59:22 +00:00
Commented Sep 1, 2010 at 23:59
3

Gahh! Baking = science. Please do not adjust by feel. Do the math and you will have good results. That said, agreed with everything else.

sarge_smith
– sarge_smith

2010-09-02 00:42:03 +00:00
Commented Sep 2, 2010 at 0:42
I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver? I'll be trying it both ways to see if there is a significant difference.

Iuls
– Iuls

2010-09-02 02:55:47 +00:00
Commented Sep 2, 2010 at 2:55
1

@sarge_smith Baking = art! ;) In all seriousness, I generally do weigh my ingredients for baking; I just don't know too many other people who do the same, so I thought it would be best to convert to volume when asking my question.

Iuls
– Iuls

2010-09-02 03:11:37 +00:00
Commented Sep 2, 2010 at 3:11
@luls - I think many people on this board who bake use a scale. As I said in my answer, think of vital wheat gluten as a way to turn a lower protein flour into a higher protein flour - it's just a part of a flour that would be present if the protein content were higher.

justkt
– justkt

2010-09-02 12:10:15 +00:00
Commented Sep 2, 2010 at 12:10

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