Kim Mosley mentioned bromide dough conditioners in her question, and
although I know nothing about that, recently I tried to find out what is in
Laura Brody's dough relaxer. Even when I was able to correspond with her
directly I did not get a response to that part of my question. My cousin was
going to purchase some of the dough relaxer for me on a visit to King Arthur
Flours but when I learned from Ms. Brody that it should not be frozen, and
would last only a year, I decided against buying a product that I was likely
to use only half a dozen times during its expected shelf life.
If anyone knows what the key ingredient in dough relaxer is, and how
much should be used for a recipe of pizza dough, I'd appreciate that
information being shared. Otherwise, I guess I'll just do battle [or
skirmish] with the dough.
Toby - Toronto/Oakville