I'm prepping another batch of dough for Xmas dinner and decided to both weight and use regular cup/teaspoon/TBL measurers for those who don't have a scale (like my sister). I'm using King Arthur All Purpose flour and Hodgson's Pure Vital Wheat Gluten.
Recipe calls for 300 grams of Hi-Gluten flour. This measures out to 2 cup of All-purpose. I knew I needed to add approximately 10-11 grams of Pure Vital Wheat Gluten, so I removed 1 TBL and 1 tsp of AP flour (which equaled 12 grams).
Please note though, that it only took 1 TBL of pure gluten (weighting 12 grams) to bring the AP flour back up to 300 grams.
Stir together and now you have the required Hi-Gluten portion for the recipe.
2 Cups of KA All-Purpose Flour
MINUS 1 TBL AP flour
MINUS 1 Teaspoon AP flour
PLUS 1 TBL of Hodgson's Vital Wheat Gluten
= 300 grams of Hi-gluten flour.
IMPORTANT NOTE: Joanna uses 2.5 tsp of kosher salt in the Master Brioche dough. She specifies that she only uses DIAMOND KOSHER SALT for her pastries, not MORTON.
2.5 tsp of Diamond Kosher salt weights 6 grams
2.5 tsp of Morton Kosher salt weights 14 grams.
Substitute at your own risk.
Recipe calls for 300 grams of Hi-Gluten flour. This measures out to 2 cup of All-purpose. I knew I needed to add approximately 10-11 grams of Pure Vital Wheat Gluten, so I removed 1 TBL and 1 tsp of AP flour (which equaled 12 grams).
Please note though, that it only took 1 TBL of pure gluten (weighting 12 grams) to bring the AP flour back up to 300 grams.
Stir together and now you have the required Hi-Gluten portion for the recipe.
2 Cups of KA All-Purpose Flour
MINUS 1 TBL AP flour
MINUS 1 Teaspoon AP flour
PLUS 1 TBL of Hodgson's Vital Wheat Gluten
= 300 grams of Hi-gluten flour.
IMPORTANT NOTE: Joanna uses 2.5 tsp of kosher salt in the Master Brioche dough. She specifies that she only uses DIAMOND KOSHER SALT for her pastries, not MORTON.
2.5 tsp of Diamond Kosher salt weights 6 grams
2.5 tsp of Morton Kosher salt weights 14 grams.
Substitute at your own risk.