How to make any flour, a high protein flour - simple, accurate way
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- Опубліковано 9 чер 2024
- Did you know you can easily make any flour, a "high protein" flour (i.e. a "strong flour") High protein flour is especially important for making bread, so get ready to up your bread baking game, and perhaps even your pizza making. I will also share a simple, generic formula, so you can precisely & easily add the proper amount of protein to what-ever flour you are using. Enjoy :)
00:00 Intro
00:34 What is vital wheat gluten
03:40 The formula to strong flour
8:00 Outro
Vital Wheat Gluten amzn.to/3Rnes60
Vital wheat gluten formula
Grams version
1) Multiply 1.5 times the % protein you want to add
2) Divide the total flour in your recipe by 100
3) Take the answer from point 1 and multiply it by the answer from point 2 and that will equal the amount of vital wheat gluten to add
Example:
You have 400 grams of flour and you want to add 1 ¾% more protein
1) Multiply 1.5 times 1.75 = 2.62
2) Divide 400 by 100 = 4
3) Multiply 2.62 x 4 = 10.48 grams and that’s how much vital wheat gluten you will need to add
Ounces version
1) Multiply 0.053 times the % protien you want to add
2) Divide the total flour in your recipe by 3.53
3) Take the answer from point 1 and multiply it by the answer from point 2 and that will equal the amount of vital wheat gluten to add
Example:
You have 16 oz of flour and you want to add 1 ¾% more protein
1) Multiply 0.053 times 1.75 = 0.09
2) Divide 16 by 3.53 = 4.53
3) Multiply 0.09 x 4.53 = 0.40 ounces, and that’s how much vital wheat gluten you will need to add
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you! - Навчання та стиль
Very informative. I will try this over the weekend.
Thank you, Ivo. Merry Christmas to you and Laura.
Glad you enjoyed this video and Merry Christmas to you and yours as well 👍👍
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 🍞 👍👍
Thank you!
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 🙂🙂
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 👍👍
I just thought about that last night
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 👍👍
You have a great UA-cam channel 😊
Thank you so much!! So glad you are enjoying my channel and thanks for writing in 👍👍
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👍👍
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 🙂🙂🍞🍞
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 👍👍
very strong content
what if i can't get gluten?
Look for high protein flour, such as Manitoba Flour 👍
If love to see you do something keto friendly .....
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.
Where is the Gluten Free version?
Bread with butter mmmmmm
...LOL...stay tuned Judy, because I think you are going to be very surprised with next week's show 🙂🙂