[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.
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.
Recipes using this product:
This page created September 1998
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