About Flour Protein
Don't have bread flour? No problem. Learn how to engineer your own strong flour using chemistry.
The Protein Problem
Protein (specifically glutenin and gliadin) is what forms gluten structure in dough. All-Purpose (AP) flour is usually around 10-11.7% protein. Bread flour is typically 12.7-14% protein.
This small difference has a huge impact on chewy texture, rise height, and water absorption. By adding Vital Wheat Gluten (VWG), which is pure protein (usually 75%), you can boost your AP flour to bread flour strength.
The Math
Pearson Square Method
We use a mixing formula to determine the exact ratio. The calculation ensures the weighted average of the two flours equals your target.
Note: This formula assumes you are mixing two components to reach a target between their protein values. E.g. Combining 11% AP and 75% VWG to get 14% High-Gluten.