I recently realized I have been using the wrong amount of vital wheat gluten in my whole wheat bread -- I have been using a tablespoon per cup of flour when I was supposed to be using a teaspoon. I haven't really noticed any ill effects. What would you imagine the result of this would be?
And what have you all found to be a good ratio between whole wheat bread flour and vital wheat gluten? What should I be looking for to determine that I have the right amount?