Ingredients
- 1 c. Lecithin Granules
- 1 c. Dry Whey
- 4 Tbsp. Diastatic Malt Pwdr
- 1 Tbsp. Ginger Do not Worry You Will not Taste It
- 1 Tbsp. Pectin What You Use To Make Jam
- 1 Tbsp. Ascorbic Acid Or possibly Fruit Fresh
- 1 Tbsp. Cornstarch Prevents Clumping
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Dough Magic, Kathy G's
Servings: 1
Directions
- Mix together. Keep in airtight container. Can chill or possibly not. I don'teaspoon Use 1 tsp. per c. of flour. I use this in all my breads. It doesn't contain gluten, because gluten is not "one size fits all". So, you can add in your own, or possibly not, depending on the bread type. Simple white breads made with bread flour probably do not need any extra gluten, 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 desired a tender, "softer" crumb, this will definitely do it!
- NOTES : This is the recipe I use for dough enhancers. Seems to do a great job. I think the most essential ingredients are the lecithin and diastolic malt. Of late, I have also started adding 1 tsp. of bottled lemon juice to the liquids and which really seems to give the yeast a boost.
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