Hydration guide
Vital Wheat Gluten Hydration Guide
Workable range: 0–0% · Absorption: 1.600× bread flour · Midpoint target: 0%
How Vital Wheat Gluten behaves at each hydration
Vital wheat gluten (VWG) is extracted gluten protein — 75-80% protein by weight — used as a flour additive to boost gluten strength. Not a standalone flour. Typically added at 1-3% of total flour weight to increase strength when working with lower-protein flours (AP, ancient grains) or high percentages of whole grain. Bob's Red Mill is the standard US supplier. Extremely hygroscopic — absorbs 1.6x its weight in water.
Substituting Vital Wheat Gluten for bread flour
Absorption multiplier: 1.600×. When substituting for bread flour, add about 60% more water. For example: a 75% bread-flour recipe becomes 120% when using 100% Vital Wheat Gluten.
The calculator below is pre-set to 0%. Adjust the slider to match your target. Salt and levain percentages are the flour-independent defaults (2.0% and 20%).
Technique at target hydration
Not used as a flour. Add 1-3% of total flour weight to boost gluten in AP-heavy or whole-grain-heavy doughs. For example: 2% VWG added to 100% whole wheat dough rescues oven spring. Increase hydration by ~1% per 1% VWG added. Hydrate VWG with the main dough water to avoid clumping.
Calculator pre-set to 0%
- Flour to add
- 450 g
- Water to add
- -50 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 510 g
- Effective hydration
- 0%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.