Hi,

I can't seem to find much information on dough developers or dough improvers. I searched, but didnt' find information on differences or usage. Any links are always appreciated.

Thanks in advance.

A German documentary about "bread technology".

A day or three ago I read a message from someone who asked, very reasonably, why make bread from scratch when it's possible to turn out bread from prepared mixes at  lower cost and which rise every time. They're good questions and they're ones we may all have asked at some previous time.

 My reasons are that I can now make bread with a better taste and texture doing it from scratch. My loaves stay fresh (this is Tuesday evening and I've just eaten some of the bread I made last Thursday morning) and have a great taste. But, more than that, I'm persuaded that modern "factory Bread" is not something I want to eat or to dose my family with. (I include pre-packed mixes in that exclusion.)

I encourage anyone interested in this topic to go to http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html and http://www.grain.org/seedling/?id=471 for two articles which, although based on the views and research of one highly successful baker, are sufficiently different that it's worth reading and printing out both of them.

I'm sorry to have misplaced the original post but hope the poster may come across this reply.

Sojourner

June is one of the two months out of the year here in Arizona for harvesting mesquite pods. These are often used in place of hardwood chips to smoke meats, AND to grind into flour. The pods make a rather sweet flour (no gluten, obviously). I've read that a tablespoon or two adds a distinct flavor to breads. I have never tried this flour in a bread recipe (yet). Has anyone every tried mesquite flour? I think I'll try it tonight . . . I'll let you know.

Phxdog (Scott)