Homemade Bread Dough Enhancer
Source of Recipe
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List of Ingredients
This is really helpful for breadmachine bread doughs, but the commercial product costs about $16.00 a package! So I figured out how to make it at home. You have to store it air tight in a jar or ziplock to protect the ascorbic acid. Ascorbic acid is sold as "powdered vitamin C" in the vitamin department.
Use 1 tablespoon of doughbuilder per loaf, or a little more for low gluten breads. The ingredients in bold are essential.
2
cups
vital wheat gluten
1
cup
potato starch or potato flakes
1
package
jelly pectin powder (Sure Jell)
1
cup
lecithin granules
3
tablespoons
powdered ascorbic acid
2
tablespoons
ginger powder
1
cup
non-instant powdered milk or whey powder (optional)
1/2
cup
diastatic malt powder
1
envelope
unflavored gelatin (optional)
Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a ziplock or jar that you can measure from. Use 1-2 tablespoons per loaf, or a bit more if the recipe is low gluten (rye, corn, etc). Vegans will want to omit gelatin and whey.
Recipe
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