Tag: Dough troubleshooting

Vital wheat gluten is 75-90% protein, a powerful ingredient used to improve elasticity and rise in bread. But adding too much vital wheat gluten can reverse these positive effects, leading to a tough, dense, and unappealing final product.

According to baking professionals, the standard ratio for most bread recipes is around 1% to 2% yeast by weight relative to the flour. This provides an optimal balance for flavor and texture, but what happens when you add too much yeast, and how much yeast is too much?.