|
Name |
What It Does |
Use |
| Lecithin |
Helps
keep bread fresher longer & works with the gluten to make a lighter bread.
It also helps make the bread moister and acts as a mild preservative.
Cut back on a tablespoon or two of fat and substitute it
with an all-natural, soy-bean based add-in. However, any time you start
substituting fat with something else, the recipe is automatically altered
in both texture and flavor.
Made from soy or egg yolks.
Comes in liquid or granular form. |
1 Tbsp.
per recipe |
| Diastatic
Malt |
Its
enzymes help yeast grown effectively and efficiently, resulting in better
texture, more flavor and improved shelf life. |
1/2 to 1
tsp. (per 3 cups flour) to your dough |
|
Non-Diastatic Malt |
Diastatic malt without the enzyme activity capability. |
Use strictly as a sweetener. |
|
Ascorbic Acid (Vitamin C) |
Creates
an acidic environment for the yeast which helps it work better. It also
acts as a preservative & deters mold and bacterial growth.
With just a touch of ascorbic
acid, your Artisan breads, the yeast will work longer and faster. French
bakers add it to their French bread, baguette or boule recipe.
If you can't find pure ascorbic acid crystals you can use
Fruit Fresh (canning isle) or a crushed/powdered vitamin C tablet, but
measure accordingly. |
1/8 tsp.
per recipe |
|
Dry Acid Whey |
It is the essence of buttermilk with out the milk solids.
Like with Ascorbic Acid it helps create a good environment for the yeast
work quickly and vigorously, giving a maximum rise in short periods of
time. Acts as a preservative & deters mold and bacterial growth.
When buying Dry Acid Whey make sure it says "acid" on the
package. If it doesn't assume it is sweet whey which isn't the same and
won't work correctly. |
1 tsp. per recipe |
|
Vital Wheat Gluten |
Vital
wheat gluten occurs naturally in all wheat and wheat derived white flours.
Some white flours have more or less than others. In a dry form, it
is used to give the yeast a boost because it
contains a high amount of gluten forming proteins.
Vital wheat gluten only does one thing, it helps improve the rise and
texture of bread. With out it you have a rock, door stop, paper weight.
Use it in your heavier breads that rise
slowly, such as rye, whole grains, or ones loaded with sugar, dried fruit
and nuts. Do not add it to regular bread recipes. Some people use it all
the time when using a Bread Machine especially when using whole grain or
all-purpose flour.
Generally, if you are using white bread flour you don't
need to add any. However, all-purpose or whole grain flours need Vital
Wheat Gluten. |
Use 1 teaspoon per cup of all-purpose or 1- 2
teaspoons per cup of bread flour; 1-1/2 to 3 teaspoons for every cup of
whole grain or rye flours. |
|
Dough Relaxer |
A combination of all-natural,
gluten relaxing ingredients. It's useful so you don't have to fight the
dough when it is shaped and rolled, because of its gluten strands.
However, you can also just relax the dough during shaping by covering it
with a towel and letting it rest for 5 - 10 minutes on your countertop.
|
Add a few tablespoons to your
favorite recipe. |
| Pectin |
Pectin
adds moistness to the bread and it replaces fat in the bread. This is the
same pectin used to make jams and jellies. It comes in liquid and granular
form. The granules are easier to work with and store. |
1 tsp.
per recipe |
|
Ginger |
Ginger is a yeast booster it gives it a "quick-start", and
keeps it working. Because of its astringent properties it also helps keep
the bread fresher longer and it deters mold and bacterial growth. It is
best to used powdered ginger in your bread. You
don't have to worry you won't taste it in the amount used. |
1/4 tsp. per recipe |
| Dry Milk |
Not to
be confused with Instant Non-fat Dry Milk Powder. Milk
helps with crust browning, bread moisture, taste and nutritional value. It
also helps the dough to relax for those times you want to roll it out or
shape it. Dry milk or powdered milk work the same. |
1 Tbsp.
per cup of
flour. |
|
Gelatin |
Gelatin helps with bread texture and moisture. It is also
of nutritional value and is good for the hair and fingernails. Make sure
to use unflavored gelatin powder; do not reconstitute. |
1 tsp. per recipe. Add with dry ingredients. |
| Fats |
Fats
help with taste, texture and the moisture of the bread. Most French bread
recipes don't contain fat as it takes away the chewiness of the bread. You
don't need to be worried about the fat content of most bread. Most recipes
use a tablespoon or two and that is for the whole loaf. A single slice is
very low in fat. |
1 Tbsp.
per cup of
flour. |
|
Eggs |
Eggs add rise, color, texture and taste to bread. Also, if
you use the yolk as well you get some of the effects like using lecithin. |
1 Egg
Replace part of
the liquid in the
recipe. |
|
Buttermilk |
Buttermilk helps the yeast work quickly and vigorously, giving maximum
rise in the time frame allotted by bread machines. It also softens the
texture of the bread. Like with any acid type addition it also helps keep
the bread fresher longer and it deters mold and bacterial growth. You may
need to add 1/2 to 1 tsp. of baking soda to the bread to offset the
tartness of the buttermilk. I personally, like the tartness as it reminds
me of sourdough. |
1/2 Cup
Replace part of
the liquid in the
recipe. |
|
Garlic |
Garlic is a flavoring in larger amounts, but in smaller
amounts it helps the yeast, it make the dough easier to roll out and it is
a preservative & deters mold and bacterial growth. |
1 tsp. |
| Cake
Flour |
Cake
flour makes for a softer more tender bread. It also makes a good addition
to pizza dough as it helps make rolling out the dough easier. |
1/4 of
the flour
called for in the
recipe (no more). |
|
Unless otherwise
indicated, amounts per recipe are for a 1, 1-1/2 or 2 pound loaf.
NOTE: Not all substitutions work |
Dough
enhancers / improvers can improve the texture, taste and crust of the bread. Some act as
preservatives which helps keep your bread fresher long and they are natural and
perfectly safe to add to your bread. The following
table will help you understand the different dough enhancers / improvers and their uses:
