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Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead, I'm using bread flour that has 12.7% protein.

I have gluten flour that has 75% protein. How much gluten flour would I need to add to the bread flour to get an overall 15% protein level?

Mike B
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  • How much flour total does your recipe call for? – Catija Jul 22 '16 at 04:37
  • http://cooking.stackexchange.com/questions/42055, I would even be inclined to see it as duplicate. Or are there differences? – rumtscho Jul 22 '16 at 07:48
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    Possible duplicate of [Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?](http://cooking.stackexchange.com/questions/42055/create-my-own-high-gluten-flour-by-mixing-vital-wheat-gluten-and-bread-ap-flour) – Stephie Jul 22 '16 at 15:55
  • The answer in the duplicate question explains the general math, so get your recipe, some scrsp paper or a calculator and you'll be fine. Enjoy your pizza! – Stephie Jul 22 '16 at 15:56

1 Answers1

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If x is the fraction by weight of bread flour, then:

0.127x + 0.75(1-x) = 0.15
0.75 - 0.623x = 0.15
0.6 = 0.623x
x = .963

So, use 96% bread flour and 4% of your high-gluten flour, by weight.

Cascabel
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