A whole wheat bread recipe I've got calls for both vital wheat gluten AND dough enhancer. I'm new to bread baking, but I kind of thought the VWG was a dough enhancer. Think both are necessary?
And to confuse me further, a recipe I've found online for homemade dough enhancer includes VWG:
1 cup nonfat dry milk powder
2 cups wheat gluten
2 teaspoons powdered ginger
4 tablespoons dry pectin
4 tablespoons unflavored gelatin
4 tablespoons lecithin granules
1 tablespoon ascorbic acid, crystals
So if I'm putting so much VWG in a dough enhancer, why would I add more by itself?