Someone asked for the recipe for a homemade dough enhancer and
coincidently, I found the one posted earlier right on top of a pile of
recipes I've been meaning to file.
"This is the recipe I use for dough enhancers. Seems to do a great job. I
think the most essential ingedients 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 diastolic 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 (prevens clumping)
Mix together. Keep in airtight container. Can refigerate or not. I
don't. Use 1 teaspoon per cup of flour. I use this in al 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 gulten, 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!"