Quote:
Originally Posted by Stu from NYC
Does it help with dough rising?
|
Yes. The extra gluten traps more gas resulting in a higher rise.
"Because it’s almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. Most baking sources recommend about one tablespoon for every 2-3 cups of flour."
From
Access to this page has been denied.