Bookbag’s Dough Enhancer # 2 by frick

[rottiedogs]

Dough Enhancer # 2 Bookbag
Submitted by frick on August 19, 2010 at 9:05 pm

DESCRIPTION
dough enhancer

SUMMARY
Yield 0 cup Source Bookbag, old Baking Circle File under conditioners, enhancers, yeast bread

INGREDIENTS
1/2 c lecithin granules
1 1/2 t ginger, ground
1 1/2 t vitamin C powder (ascorbic acid or Fruit Fresh)
2 T distatic malt (from KAF or beer/wine making supply co.)

INSTRUCTIONS
1. Mix; store in airtight container
2. Use 1/2 t per cup of flour used in recipes
3. If making whole wheat/whole grain breads, add 1 T vital gluten/per cup of flour
4. If desired, add 1/2 c dairy acid whey from buttermilk or cheese making or fresh buttermilk in place of liquid in recipe

I use #2 regularly with great consistent results. kimbob

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• This topic was modified 8 years, 6 months ago by rottiedogs.

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