MGW960W

March 5, 2013 at 3:35pm

I'm wondering why you didn't add a little Vital Wheat Gluten to help with the rise? I usually use it in rye bread. Thanks. Actually, I did - there's vital wheat gluten listed in the recipe. And it does help; just trying to find that "sweet spot," I think, between a dough that's moist enough to rise well, yet "solid" enough that it can still hold its structure once it's risen. Practice makes perfect! :) PJH
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