I’m sometimes told that my bread has really good texture. As in, sandwich-able versus hockey puck.
Some of that is technique; kneading time, rising space, stretching. Some of it is environmental; bread always rises better on sunny days.
… and some if it’s because I cheat.
Add a couple of tablespoons of dough enhancer for every 4 cups of flour, and bread will rise pretty well even on the dark and dismal days.
I used to purchase it, but when my main source dried up, I started making my own. I got the recipe here, on Chickens In The Road. Thank you, Suzanne!
Some of the ingredients I had on hand; some I ordered through Amazon or Azure. Some were most economical to purchase at the store, but since I wasn’t in a hurry, I just ordered the ones that were cheapest online.
When everything had arrived, I pulverized the soy lecithin in the coffee grinder so that I’d have an all-powder mixture, and then just whisked it together in a bowl. Then I poured it into jars. One is in my fridge; the rest are is the freezer. I’m set for awhile.
Here were my sources:
Vital wheat gluten: Fred Meyer, bulk section. Bob’s Red Mill also carries it. I couldn’t find any organic gluten flour that wasn’t prohibitively expensive, so I went with conventional.
Soy Lecithin: I did go organic for this, because if soy isn’t organic, it’s GMO. Purchased through Azure.
Ascorbic Acid: Amazon, packaged loose instead of in capsules. Makes it a lot easier to measure out!
Powdered Pectin: from my leftover jam-making supplies in the pantry.
Unflavored gelatin: from Azure, although Knox from the store would work as well. I just wanted a healthier source for all my gelatin uses, and Azure’s gelatin is from pastured animals. It isn’t organic, though. Don’t let the ‘beef’ part throw you; most gelatin is made from animal bones. It doesn’t taste like beef, though.
Nonfat dry milk: Organic, from Azure. I don’t know why they say it isn’t instant. It mixes up in a pitcher with a blender; no milking equipment or cow in sight. Sounds pretty instant to me…
Powdered Ginger: Organic, from Azure. Ginger powder is made from the ginger root, and since I’m not so sure that pesticides aren’t stored in the root, I prefer to go with organic.
One batch makes between a pint and a quart of dough enhancer. Of course, in purchasing the ingredients, I’ve ended up with enough to make multiple batches… so while the initial cost seemed a bit high, it’s going to last me a long, long time.
If you’re still with me and interested, the recipe is here on Chickens in the Road.