The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough Enhancers

xaipete's picture
xaipete

Dough Enhancers

Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:

http://www.baking911.com/bread/101_ingredients_doughenhancers.htm

--Pamela

Edthebread's picture
Edthebread

I find that a tablespoon of lemon juice works very well for giving a firmer crumb in bread that is about 1/3 wholemeal.  The effect was less apparent when I went up to 1/2 wholemeal.  I used to use it all the time when I made loaves in the bread machine.  I think the lemon juice provides enough vitamin C and acidity to encouage the yeast activity.

belle's picture
belle

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..

Belle

belle's picture
belle

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..

Belle