Instructions: Mix together. Keep in airtight container. Can refrigerate or not. I dont. Use 1 teaspoon per cup of flour. I use this in all my breads. It doesnt contain gluten, because gluten is not "one size fits all". So, you can add your own, or not, depending on the bread type. Simple white breads made with bread flour probably dont need any extra gluten, whereby heavy whole grains do ( unless you LIKE to eat doorstops!)

The main advantage to using the enhancer I have found is the improvement of the breads texture. If you like a tender, "softer" crumb, this will definitely do it!

NOTES : This is the recipe I use for dough enhancers. Seems to do a great job. I think the most essential ingredients are the lecithin and diastolic malt. Of late, I have also started adding 1 teaspoon of bottled lemon juice to the liquids and that really seems to give the yeast a boost.

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