Dough Enhancer #2 Bookbag by frick

[BakerAunt]

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

Source: Bookbag, old Baking Circle

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.)

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

comments
Submitted by Da_Baker on Thu, 2011-03-03 11:26.
What is the ginger for? I understand what the other ingredients do but I've never heard of ginger as dough enhancer

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