Question about "Baker's Bonus"
Hi, a quick question about a bread baking additive called "Baker's Bonus". I moved outside the US, so I have to order all my baking ingredients online (I'm using Japanese brand flours -- there are so many types that selecting a flour takes quite a while!).
My seller also offers a product called baker's bonus, and it is described as a product that speeds up rising times, produces ideal volume, and a soft, even texture. I don't care to speed up rising times (slow rise seems nicer), so perhaps I can reduce the yeast since the other properties seem attractive for non-hearth loaves.
Has anyone used anything like this? Would it have similar properties as vital wheat gluten?
Any comments and suggestions would be greatly appreciated, thanks!