I have been baking my own bread for 5 years. I bake a number of yummy types of bread but have to work extraordinarily hard to make a whole grain bread that is not dense and heavy. Good, but too dense for general sandwich love.
So, I decided to try out the homemade dough enhancer. I picked up two of the ingredients, ascorbic acid and lecithin, at the health food store yesterday. And two ingredients, pectin and gelatin, at the grocery store. (I will not talk about going to the grocery two days before Christmas!) The other ingredients (wheat gluten, dry milk, powdered ginger) I had on hand in the pantry.
I used the dough enhancer today in a whole wheat bread recipe from the site. It was incredible! The dough rose and baked beautifully.
We had the bread with Potato Leek Soup. It was tremendous!
- Crusty, Chewy Sandwich Rolls (goingbackwards.wordpress.com)
- The Aroma of Fresh Bread (goingbackwards.wordpress.com)