April 2, 2023 - 6:45pm
Dough Enhancer
I have been using a Dough Enhancer from The Berry Farm but unfortunately they are no longer in business. The ingredients on the package stated they the products were whey protein, diastatic dry malt and absorbed acid. I have purchased the ingredients but have no clue what measurements of each to use. I have loved my bread for 3 years but it is now heavier, and course crumb. Does anyone have an idea how I can mix the ingredients for my great bread? Please help....
Share
Comments
Unfortunately you may have to experiment to get things back on track. Start with a basic formula and change one thing at a time so you know what each ingredient is doing.
Diastatic malt is something you really don't want to over do, do to the increase in enzymatic activity in causes. And be sure to check the flour package label. Your flour has probably had malt added in the milling process. Breadtopia has some info that will help, especially if you are milling your own flour.
Ascorbic acid, about 0.03% of the flour weight, or a pinch for for 4 C of flour, if you are using volume measurements. And 2% to 4% whey protein. You don't want too much or the crumb can be too dense. Maybe start with 1 T for 4 C flour.
Sorry I don't have a magic formula, but if you keep at it you will. Hope you'll share it with us.
Dave
First how much of the dough enhancer did you use per kilo flour?
Because of the minute quantities required in the formulation it might be easier just to try some of the other brands on the market.