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(More customer reviews)I use dough conditioner, also called whole grain dough/bread improver and dough enhancer, in every loaf I make with whole grain flour. The King Arthur Flour website is full of tips like this that helped me get my efforts off the ground when I began baking all our own bread a little over a year ago. We're slowly overcoming bad habits and the kids' taste buds having gotten used to what I call "air bread," that tasteless stuff from the grocery store with no character and low nutrition (plus too many chemicals).
These amendments, as they are called, help turn out nice loaves instead of bricks and door stops! It has also been worth my money and investment into whole grains and good nutrition to use baker's special dry milk that is heat-treated to inactivate the enzymes that fight yeast's rising action. I also use a scant tablespoon of potato flour per cup of any sort of wheat flour (improves moistness and extends freshness).
Try this and the other items I mentioned -- your family is worth it! Depending on how much bread you zip through, a bag of this can last you a while. As with a number of ingredients, we keep ours in the freezer to preserve it. Salut!
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