Dough Conditioner??

dough conditioner

Last week, I went to the King Arthur (Flour) website, to look at Rye Flour.

I was, quickly, overwhelmed with all these new “terms”:

  • Deli Rye Flavor
  • Rye Sour
  • Rye Bread Improver
  • White Rye
  • Light Rye
  • Medium Rye
  • Dark Rye
  • Cream Rye
  • Clear Flour
  • Barley Flour

Okay, so Dark Rye is Pumpernickel. That’s, at least, something I’ve heard of..

Malted Barley Flour? Oh, this is not information I want to know, about my flour, I already have.. “la la la la la”

.. and I read on..

What is an Improver? The ingredients made my head spin..

Okay. Maybe I can’t make HM Rye Bread.

.. and I read on..

Did you know that they make Pizza Dough Flavor? The Pizza Dough Blend mentioned Dough Conditioners..

wha..?

This make-your-own bread thing.. seems to require a scientific degree!

I thought I had mastered the difference between White Wheat Flour and Red Wheat Flour. I was curious about these conditioners.. what did I not know?

So, then, I went for some Google Juice..

“dough conditioner” and then “dough conditioner ingredients”

then.. I went to Google Blog Search. I can’t be the only one blind to this “stuff.”

Just as I was swimming in chemical-hell.. I found Dora’s Bread Dough Conditioner, Tammy’s Blog – Natural Dough Conditioners..

Then, I found it. I found the tree, in the midst of the forest.. I found Adventures in Beanland. I found a Whole Wheat Bread Primer.

I, instantly, understood, why my wheat flour spends more time in the canister, than in my oven.

And a dough conditioner recipe, I could almost live with. (Remember Malisa’s dough conditioner had ingredients I didn’t think I could figure out how to replace.)

So, I replaced the cornstarch, and came up with this, to experiment with:

  • 3/4 cup lecithin granules
  • 3 Tablespoons Powdered Vitamin C (Ascorbic Acid)
  • 3Tablespoons Arrowroot Powder (most recipes replace cornstarch 2:3 so I may not need as much.. don’t really know, yet, if it will make any difference.)
  • 2 Tablespoons Ground Ginger

and the experimenting beginz..

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Dough Conditioner??

dough conditioner

Last week, I went to the King Arthur (Flour) website, to look at Rye Flour.

I was, quickly, overwhelmed with all these new “terms”:

  • Deli Rye Flavor
  • Rye Sour
  • Rye Bread Improver
  • White Rye
  • Light Rye
  • Medium Rye
  • Dark Rye
  • Cream Rye
  • Clear Flour
  • Barley Flour

Okay, so Dark Rye is Pumpernickel. That’s, at least, something I’ve heard of..

Malted Barley Flour? Oh, this is not information I want to know, about my flour, I already have.. “la la la la la”

.. and I read on..

What is an Improver? The ingredients made my head spin..

Okay. Maybe I can’t make HM Rye Bread.

.. and I read on..

Did you know that they make Pizza Dough Flavor? The Pizza Dough Blend mentioned Dough Conditioners..

wha..?

This make-your-own bread thing.. seems to require a scientific degree!

I thought I had mastered the difference between White Wheat Flour and Red Wheat Flour. I was curious about these conditioners.. what did I not know?

So, then, I went for some Google Juice..

“dough conditioner” and then “dough conditioner ingredients”

then.. I went to Google Blog Search. I can’t be the only one blind to this “stuff.”

Just as I was swimming in chemical-hell.. I found Dora’s Bread Dough Conditioner, Tammy’s Blog – Natural Dough Conditioners..

Then, I found it. I found the tree, in the midst of the forest.. I found Adventures in Beanland. I found a Whole Wheat Bread Primer.

I, instantly, understood, why my wheat flour spends more time in the canister, than in my oven.

And a dough conditioner recipe, I could almost live with. (Remember Malisa’s dough conditioner had ingredients I didn’t think I could figure out how to replace.)

So, I replaced the cornstarch, and came up with this, to experiment with:

  • 3/4 cup lecithin granules
  • 3 Tablespoons Powdered Vitamin C (Ascorbic Acid)
  • 3Tablespoons Arrowroot Powder (most recipes replace cornstarch 2:3 so I may not need as much.. don’t really know, yet, if it will make any difference.)
  • 2 Tablespoons Ground Ginger

and the experimenting beginz..

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Wanting to leave an <em>phasis on your comment?

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