Hi folks, I'm VERY new to bread making but have been a long time homemade pizza enthusiast and have just purchased a bread maker and have a question regarding the recipes, some call for a dough enhancer!! What is this please???
You shouldn't really need it with good flour and technique, however some commercial yeasts intended for breadmakers to contain it. Read the ingredients..
Hi drogon, a typical "rich white loaf" in the book has the following ingredients.
1 cup tepid water
1 large egg
1 tsp salt
1 tbsp sugar
3 tsbsp of butter
1 tbsp dough enhancer
600g flour
3tsp yeast.
I do have vitamin C so is this what I could use where "Dough enhancer " is called for? the yeast I use is Dcl Saf Levure Active Dried Yeast. Thanks for your help
and didn't know it - or use it for that matter. I has....... Wheat flour, mono-diglycerides, calcium sulfate, Dextrose, Tricalcium phosphate, ascorbic acid, salt, - Csteine and Enzymes (which are unspecified.
I worked for the Irish Dairy Board for 20 years and loved the folks there. Many of my family immigrtaed from Cork to the USA so It's Beamish and Jameson's around here.
it's typically vitamin C/ascorbic acid.
You shouldn't really need it with good flour and technique, however some commercial yeasts intended for breadmakers to contain it. Read the ingredients..
-Gordon
Hi drogon, a typical "rich white loaf" in the book has the following ingredients.
1 cup tepid water
1 large egg
1 tsp salt
1 tbsp sugar
3 tsbsp of butter
1 tbsp dough enhancer
600g flour
3tsp yeast.
I do have vitamin C so is this what I could use where "Dough enhancer " is called for? the yeast I use is Dcl Saf Levure Active Dried Yeast. Thanks for your help
That would be too much asorbic acid. You could probably just leave it out. I did a quick search and this page looks informative: http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php
and didn't know it - or use it for that matter. I has....... Wheat flour, mono-diglycerides, calcium sulfate, Dextrose, Tricalcium phosphate, ascorbic acid, salt, - Csteine and Enzymes (which are unspecified.
I worked for the Irish Dairy Board for 20 years and loved the folks there. Many of my family immigrtaed from Cork to the USA so It's Beamish and Jameson's around here.
Welcome ans Happy baking
Ascorbic Acid is another name for vitamin C.
Ford
You could add a tsp. of vinegar to your dough, but I don't think you really need it as long as you use strong flour and good yeast.
Thanks folks.
I plan on doing all pizza with sourdough discard.
This is what is in the one you can buy on Amazon:
Ingredients: Vital Gluten, Sweet Dairy Whey, Diastatic malt, Ascorbic acid
There are sites about making your own and some just list various "enhancers", like this one:
http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php