You cannot reliably figure out the protein content of your flour by the name alone, but you can definitely know the range. I am not really convinced many mills don’t do this same trick to create their higher-percentage flours in the first place! This comes in a bag you buy at the store and it is usually easy to find. Simply plug in the numbers and you’ll get very close to what you need. I’ve made this handy calculator below to help you make that a reality (credit to my math-wizard wife for coming up with the formula ).Let’s assume you are going to fortify your weaker flour with Vital Wheat Gluten (VWG). All-Purpose Flour: 10.0%-12.0% 4. 100322. Let’s do a quick scenario using King Arthur Flour (they do list all the protein percentages and it’s easy to find). All I can tell you is that I have been doing this for years with fantastic and predictable results.
Gluten is what creates the chewy texture in bread and what gives your loaf structure that allows it to expand in your oven. 29 offers from $0.01. Pastry Flour: 8.0-9.0% 2. Have you found your recipes behaving themselves once you upped the gluten content manually?hi, love this calculator! Click to email this to a friend (Opens in new window) Bread-Flour: 12.0%-13.0% 5. A different mill might call their 11.5% protein flour “Bread Flour”. 3 1/2 to 3 3/4 cups (396g to 425g) King Arthur 100% White Whole Wheat Flour; 1 tablespoon (7g) vital wheat gluten; 1 1/2 teaspoons bread salt; 2 tablespoons … $7.95 (67) Add to Cart. Packaged in a 1-pound bag; recipe included.A tablespoon or two added to whole wheat, rye, oatmeal, or other whole-grain breads strengthens structure while lightening texture and promoting a good rise.Vital wheat gluten will absorb moisture from the dough; you may need to adjust the dough's consistency by adding another tablespoon of water. Cake Flour: 9.0%-10.0% 3. 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour; 1 cup (113g) King Arthur Premium 100% Whole Wheat Flour; 1 tablespoon (7g) vital wheat gluten; 2 teaspoons instant yeast; 1 1/2 teaspoons salt; 4 tablespoons (57g) butter, softened; 1/4 cup (57g) milk; 3/4 cup (170g) water; 3 tablespoons (64g) honey; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg 5 1/2 cups (624g) King Arthur Premium 100% Whole Wheat Flour; 2 cups (240g) King Arthur Unbleached Bread Flour; 2 tablespoons (18g) vital wheat gluten; 1 1/2 tablespoons (14g) instant yeast or active dry yeast; 1 tablespoon salt; 3 1/4 to 3 1/2 cups (737g to 794g) lukewarm water* I usually use King Arthur, which is relatively high in protein for a AP flour, but I've used Gold Medal and even the store brand and the bread turns out fine without any VWG. Vital wheat gluten will absorb moisture from the dough; you may need to adjust the dough's consistency by adding another tablespoon of water. Page 1 of 1 Start over Page 1 of 1 . A different mill might call their 11.5% protein flour “Bread Flour”. Whole Grain Bread Improver, 12 oz. Pie Filling Enhancer - 12 oz. Its not always easy to know what percentage protein your flour is, even if you look online. 100102. You cannot reliably figure out the protein content of your flour by the name alone, but you can definitely know the range. Next. King Arthur Flour, Unbleached Bread Flour, 5 lb 4.8 out of 5 stars 761. I live in the UK and have been making my own bread for about 50 years, but since Covid 19 I have found strong flour (essential for bread making) impossible to buy. Post was not sent - check your email addresses! Perhaps one day I will do a baking test to determine if there is any difference at all (but I doubt it). I have asked several master bakers like Didier Rosada and Peter Reinhart this exact question – they looked at me funny and shrugged. 100154. Since I’m an American ex-pat living in the UK, a few of my recipes failed miserably and I couldn’t understand the reasoning why behind it. In Europe and Latin America, flours tend to be weaker than in the USA. $8.95 (188) Add to Cart. High-Gluten Flour: 13.0%-15.0%+ Notice that you might find a bag of flour labeled “All-Purpose Flour” and the label says it is 11.5% protein.
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