What is the different between dough conditioner and vital wheat gluten? what is will helpful than when making french baguette?
2009832
Vital wheat gluten is an ingredient in dough conditioner, but dough conditioners have much more than that. Ginger, Ascorbic Acid, Vitamin E and other ingredients are adored by yeast which goes into a feeding frenzy, making your dough rise higher and faster. Dough Conditioners have a cocktail of many ingredients in them and are useful in all bread productions.
2009833
Dough conditioner makes the dough easier to handle, improves the texture, and gives it a longer "shelf-life." Vital wheat gluten gives you a better rise and lighter, fluffier bread. Use approximately 1 tablespoon dough conditioner for every 3 cups of flour. Vital wheat gluten is a must when using whole wheat flour, but I still add a little to white flour to get a better rise and lighter bread, especially if I use store brand bread flour--usually the same amount as dough conditioner, plus a little. King Arthur or White Lily bread flour has worked the best for me, unless you have a fresher source of flour available.
2009834
Dough conditioner makes the dough easier to handle, improves the texture, and gives it a longer "shelf-life." Vital wheat gluten gives you a better rise and lighter, fluffier bread. Use approximately 1 tablespoon dough conditioner for every 3 cups of flour. Vital wheat gluten is a must when using whole wheat flour, but I still add a little to white flour to get a better rise and lighter bread, especially if I use store brand bread flour--usually the same amount as dough conditioner, plus a little. King Arthur or White Lily bread flour has worked the best for me, unless you have a fresher source of flour available. Dough conditioner makes the dough easier to handle, improves the texture, and gives it a longer "shelf-life." Vital wheat gluten gives you a better rise and lighter, fluffier bread. Use approximately 1 tablespoon dough conditioner for every 3 cups of flour. Vital wheat gluten is a must when using whole wheat flour, but I still add a little to white flour to get a better rise and lighter bread, especially if I use store brand bread flour--usually the same amount as dough conditioner, plus a little. King Arthur or White Lily bread flour has worked the best for me, unless you have a... » Read More Dough conditioner makes the dough easier to handle, improves the texture, and gives it a longer "shelf-life." Vital wheat gluten gives you a better rise and lighter, fluffier bread. Use approximately 1 tablespoon dough conditioner for every 3 cups of flour. Vital wheat gluten is a must when using whole wheat flour, but I still add a little to white flour to get a better rise and lighter bread, especially if I use store brand bread flour--usually the same amount as dough conditioner, plus a little. King Arthur or White Lily bread flour has worked the best for me, unless you have a fresher source of flour available. « Show Less
1503303
I am sorry, but never heard of wheat flour that is completely gluten free. This flour in particular is low gluten.
1276159
It is finer, but not less nutritious. All Purpose is used (or, at least *we* use it for...) Pie dough, Pizza Dough and everything other then bread. You can use it to substitute a little bit of bread flour when you are low, as well. Alone, it doesn't make a good loaf of bread, it is more for the things other then bread, like pastries. Essentially they are both Whole Wheat (Whole "White" Wheat might be different or even have whitening agents in them, like having been bleached), they just serve different purposes.
765131
There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps. There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the... » Read More There is one recipe for 100% whole wheat flour (Honey Whole Wheat Bread 1 1/2 lb. loaf). It also calls for a small amount of gluten flour and powdered milk. I have used several other bread cookbook recipes that use a combination of wheat and bread flour and they have turned out well. This is my 3rd bread machine and this is the only one that I have not had regular problems with bread falling once it goes into the bake cycle. I've had slight falling with this machine 2-3 times and it's when I'm trying a new recipe I've never made before. I've been enjoying this machine more than any of the other brands. Hope this helps. « Show Less
14932
Adam, I've had my machine for several years now and have just reached the point where I can whip out a couple loaves of French bread or 1 dozen French rolls so fast it's amazing. One of the secrets is to get the French bread pans they sell on here with the holes in them. There are 2 and 3 loaf pans available. I'm very comfortable with the 2 loaf pans. Here's the recipe I'm using currently for both loaves and rolls: http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx The recipe is so easy I could do it in my sleep. I don't bother getting bread flour. Do add the last two cups of flour a bit at a time and let the machine knead for 6 to 8 minutes. The rolls also make a very special hamburger roll if you top off with sesame seeds after doing the egg white glaze. Believe me when I tell you your friends and associates will be amazed at your bread baking skills. There are dozens of other great bread recipes available though the link and also on Recipezarr.com. Don't forget to order the bread pans. They really will make your baking much simpler and easy!
2130628
The conditioner makes bread/crust more bread-like, springy (and adds to flavor). I use it in pizza crust -- but I think how you bake the pizza makes the biggest difference in types of crust (like on pizza stone, finishing it on bare rack, or what trick you can figure out to get the crust the way you want. I can't see ever making a yeast dough without dough conditioner.
393238
Have not tried it and am not sure how it would work.Gluten formation odds the hallmark of bread making. I would consult King Arthur website.
1153472
I have used it with yeast recipes but I don't know what dough conditioners are. Good luck.
1859109
Most , if not all gluten free bread recipes call for vinegar. It must have to do with a chemical reaction to make the bread come out right. I have not tried making it without the vineger.
1328832
When making a normal, wheat-flour based bread, you have nothing to worry about. The bottom edges are rounded and the pan is Teflon lined. Mixing is complete. With a gluten free recipe, you will need to use a rubber spatula once in the first 10 minutes to push ingredients stuck on the walls down to the dough ball that is mixing.
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
879287
OK, now I've made the 100% whole wheat. I added two tablespoons of vital wheat gluten and used 2 tablespoons of butter instead of the 1 1/2 tablespoons in the recipe. I used the whole wheat sandwich mode. It turned out really well.
1573876
NUTRITIONAL FACTS for HONEYVILLE DOUGH CONDITIONER Serving size...3 tsp Serving per container...150 Per serving...40 cal Total Fat...5gr,Sat. Fat...1g, Trans Fat...0g, Cholesesterol...0 mg, Sodium...150 mg, Total Carb...5g, Dietary Fiber...0g, Sugar...0g, Protein...1g INGREDIENTS: Wheat enriched Flour, ascorbic acid, Calcium Sulfate, L-cysterne hydrochloride, dextrose. mono and didyscerides, salt, tricalcium phosphate, enzymes. To whom it may concern, I began commercial baking in 1972. Every commercial yeast raised dough has had some version of this conditioer. It's gotten less fatty and salty. Without some type of good dough conditioner, finished product quality deteriorates faster. I hope I've answered your questions. Promasterbaker
61471
I suppose this is a good question. I've never thought about wheat or gluten in a shampoo or hair product. I guess best look up the item for its ingredients
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
2201192
The whole wheat bread flour is from red spring wheat that is approximately 14 percent protein and has a higher gluten content. The pastry flour is from white winter wheat that tends to have a softer quality. It is approximately 9 percent protein and lower gluten so it is better for lighter things like pastries and quick breads. They are both whole wheat just different varieties of wheat.
980401
We don't add the wheat gluten to the flour when making pizza dough.That is what we bought it for. But we have been making subway rolls and do add the wheat gluten to them.Hope this helps. Have not made bread with it. It is more of a bread flour than an all purpose flour.