I received an email from Jim, a reader who had purchased a Bosch Universal Plus. He had questions about my Whole Wheat Bread Recipe. He asked what type of yeast I use and where I purchase dough enhancer and I thought these questions might be of interest to others.
The most economical place in our area to purchase yeast is Sam's Club. It is the Fleischmann's Instant Yeast and costs $4.68 for 2 x 16oz bags.
Once opened, I transfer the yeast from the bag to an airtight container and place it in the refrigerator. It lasts for a long time!
While you may purchase dough enhancer, the most economical is the following homemade recipe.
- ¾ c. lecithin powder or granules
- 3 Tbsp. pure vitamin C powder
- 2 Tbsp. ground ginger
- 3 Tbsp. cornstarch organic
Mix all ingredients together and store in an airtight container.
Use 1 Tbsp. of dough enhancer for a 4 loaf recipe. Adjust the amount when making more or less loaves.
This is used at about 1 tablespoon per 4 cups - or ½ tablespoon per 2 cups.
See this recipe for whole wheat sprouted bread.
Dough enhancer vs. conditioner
These are two terms that refer to the same thing.
Both as used to enhance or condition bread's taste, texture and baking process.
Is this gluten free?
Yes! The enhancer is gluten-free, but the rest of the bread recipe may not be.
There's a number of things you can add to bread to alter it's texture and taste, including:
- Apple cider vinegar: for helping the yeast, and overall health (same amount per loaf as yeast)
- Vitamin C: also assists yeast (note: only use apple cider vinegar OR vitamin C)
- Lecithin: softer texture, natural preservative (½ teaspoon per loaf)
- Ginger: fluffier, and mild preservative (¼ teaspoon per loaf)
- Potato flakes: fluffier texture (¼ cup per loaf)