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dough enhancers

Bev Carney <sinkcar@prodigy.net>
Sat, 20 Nov 1999 07:09:03 -0600
v099.n062.5
This is the recipe I use for dough enhancers.  Seems to do a great job.
I think the most essential ingredients are the lecithin and diastolic malt.
 Of late, I have also started adding 1 teaspoon of bottled lemon juice to
the liquids and that really seems to give the yeast a boost.

KATHY G'S DOUGH MAGIC

1 cup lecithin granules
1 cup dried whey
4 tablespoons diastatic malt powder
1 tablespoon ginger ( don't worry; you won't taste it!)
1 tablespoon pectin ( what you use to make jam)
1 tablespoon ascorbic acid ( or Fruit Fresh)
1 tablespoon corn starch ( prevents clumping)

        Mix together. Keep in airtight container. Can refrigerate or
not. I don't.  Use 1 teaspoon per cup of flour.  I use this in all my
breads. It doesn't contain gluten, because gluten is not "one size fits
all". So, you can add your own, or not, depending on the bread type.
Simple white breads made with bread flour probably don't need any extra
gluten, whereby heavy whole grains do ( unless you LIKE  to eat
doorstops!)
     The main advantage to using the enhancer I have found is the
improvement of the bread's texture. If you like a tender, "softer"
crumb, this will definitely do it!




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