Vital wheat gluten?

[Guest guest]

Hello,

For those of you who make your own bread, I have a question about vital

wheat gluten. I read on a bread package something to the effect of 'no

additives such as gluten'. When I was taught how to make bread, I was told

(and found it to be true) that dough enhancer makes a huge difference in how

well a bread rises. I began to make my own dough enhancer so we did not

have any soy, and what I use is basically wheat gluten and vitamin C. Is

wheat gluten a bad additive? I add it before I soak my dough overnight, so

does the soaking deactivate the wheat gluten anyway? I am confused on this

point.

Thanks

Carol F