Cookbook Profile

Lora Brody's Sourdough Bread Enhancer

[This archived page was originally created in 1998. The product is no longer available.]

Sourdough Bread Baking Enhancement Formula and Yeast Activator

Turn any douch into sourdough—in seconds

How it works: This is not a starter, all the work has been done for you! The Sourdough Bread Enhancer contains a natural dehydrated sourdough concentrate that instantly converts any regular dough or batter to sourdough. It is not a yeast substitute—you still have to add yeast. The Enhancer's vital wheat gluten adds protein which strengthens and conditions the dough. The diastatic malt (made by slowly roasting barley over low heat), is a natural amylase—an enzyme that helps convert some of the starch in the flour into sugar, which is the food yeast likes the best. These enzymes become inactive as soon as the bread goes in the oven. The ascorbic acid creates a slightly acid environment in which yeast works best.

Lora Brody Products

How to store it: Store at room temperature, tightly covered. Take care to use a clean dry measuring spoon when scooping into the container. You might notice a slightly granular texture if you live in a humid place. This will not affect the action of the product. This product should not be refrigerated.

How to use it: Add to the dry ingredients 2 teaspoons of Sourdough Bread Enhancer per each cup of flour for the maximum sourdough taste. This is not a yeast substitute, so don't leave out the yeast in the recipe. Adding more Enhancer will inhibit the yeast and significantly reduce the rise of the bread. Use less if a more subtle taste is desired. Sourdough bread does not brown as much as regular bread. For a brown crust, apply an egg or milk wash to the top before baking.

For very best results: To achieve authentic sourdough texture use unbleached, unbromated white flour with a protein level of at least 12 grams per cup when making white bread. When making -whole wheat or rye bread, add at least one cup of unbleached white flour for every two cups of 'dark' flour. To find the protein level look on the nutrition panel—remember that the measurements on the nutrition panel tend to be for 1/4 cup. Multiply the protein amount by four—if the number is 12 or higher, you're in business. To achieve the moist, chewy texture associated with sourdough bread, add enough liquid to make a slack ball of dough that is slightly stickier than usual. When using a bread machine it is better to program for DOUGH or MANUAL, remove the dough, shape it and allow it to rise, and then bake it in the oven. The extra liquid will cause the bread to sink or collapse if it is baked in the machine's tall loaf shape.




A Note From Lora

I'm crazy about the taste of sourdough bread—but really hate having to depend on starters to make it. First of all, I'm not keen on delayed gratification. When I want a hot slice of sourdough bread I want it NOW. I don't want to have to cook up a packaged starter or send away for something I'll have to "feed" for 24 hours, before I can use it. More often than not those packaged starters don't give me the tang and zing I love, while the concoctions I've tried at home involving borrowed starters, and curious, mixtures of potatoes, grapes and wine end up being shoved into the back of the refrigerator until some horrified, but well meaning cleaner decides to get rid of the alien presence lurking behind the dill pickles. I've had my last crisis over a failed attempt to resurrect an inactive or (heaven forbid) dead starter. And so have you.

Recipes using this product:


Lory Brody Products and Cookbooks





All About Bread


This page created September 1998