February 14, 2009 - 12:29pm
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
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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.
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
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