Home Bread-Bakers v098.n021.2

Ginger enhancer

Ruth Provance <rprovanc@gmu.edu>
Wed, 04 Mar 1998 09:54:11 -0800
Dear Lori,

As far as how much ascorbic acid to use, the packet of powder from King
Arthur says to use 1/8 tsp for your recipe.  I have no idea how large a
recipe that covers, but that is the amount I am experimenting with.  In
case you didn't know from my message, I use a KitchenAid mixer to make
my bread, not an ABM.

I cut and pasted this out of an archived weekly digest for the recipe
for the homemade dough enhancer:

>--------------- MESSAGE bread-bakers.v098.n001.1 ---------------
>From: KAR <bluekat@gate.net>
>Subject: dough enhancer
>Date: Sun, 04 Jan 1998 16:44:34 -0500
>This is the recipe for the dough enhancer with ginger. It was posted by
>Jazzbel to another mailing list.
>Happy Baking - Kim
>DELIBERATION, n.  The act of examining one's bread to determine which 
>side it is buttered on. Ambrose Bierce in The Devil's Dictionary.
>Here is my recipe for Bread Enhancer--
>4 cups powdered milk
>3/4 cup Lecithin Granules
>3 heaping Tbls. vitamin C powder
>2 Tbls. ginger
>3 Tbls. cornstarch
>Blend until smooth.
>Store in airtight containers. Room Temp.
>Use 2 teas. enhancer in each loaf of dough.
>The purpose is to make the dough rise better and bake better.
>This recipe is from "Dinner's in the Freezer"  by Jill Bond.
>This recipe had been posted earlier, too.  Don't feel bad if you missed
>out on all this stuff.  These conversations tend to go on and on, and if
>you miss the begininning, it is hard to join in in the middle! <g>
>Keep baking bread!