Dough Enhancer....homemade : LUSENET : Cooking & Crafts : One Thread

DOUGH ENHANCER - for white bread & whole wheat breads

(Can use this in whole wheat bread and also add 1 T. vital wheat gluten per cup whole wheat flour used)

1/2 c. lecithin granules
1 1/2 t. ginger powder
1 1/2 t. ascorbic acid powder or Fruit Fresh
2 T. diastatic malt
1/2 c. dry dairy acid whey from buttermilk or cheese making or fresh buttermilk may be substituded in place of liquid in recipe

Mix well and store in glass jar with tight lid.
Use about 1/2 t. per cup flour.
If you cannot find diastatic malt, go to a brew supply store and buy #2 barley malt, have it ground or cracked then at home blend to a powder in blender. The #2 has both enzymes.

Sweet whey will not provide the same thing. Do not use body building whey from health food stores. Do not use whey from soy.

Diastatic malt is not the same as barley malt powder or syrup. Barley malt is a sweetner and does not have the enzymes.

-- Marie (, February 11, 2002

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