There are several ways to help bread rise high, light, and fluffy. These are 7 of my favorites; the ones I've had success with over and over again.
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Are you ready to create high, billowy, beautiful loaves of homemade bread?
Professional bakers use various types of dough enhancers, some natural and some not so much. Home bakers who don't know about them are missing out!
These ingredients are sometimes called bread improvers or dough conditioners. They're a great way to get the best possible results from your bread baking adventures.
About dough enhancers
Our grandmothers knew that certain ingredients helped the dough rise faster and higher, have a better texture, and keep longer without going stale or molding.
These natural dough enhancers and bread improvers still work well today!
One of the most frequent questions people ask me is how I achieve those big, fluffy loaves. It's not really a secret - I do what commercial bakeries do.
There are a lot of reasons bread doesn't rise to its full potential, so to speak, but one way to ensure that gorgeous loaf is a dough enhancer.
Now, I am not telling you to use a bunch of chemicals dumped into your recipe. There are tons of natural ingredients that help your bread rise high, light, and fluffy.
What does dough enhancer do?
Bread improvers and enhancers do several things which is why it's best to use a homemade mixture like the one in the recipe card below. Each ingredient works with all the other ingredients.
- It improves how the bread rises
- It improves the texture
- It improves the taste
- It improves the crust
- It makes a lighter, fluffier bread with a more tender crumb
- It even helps to extend the shelf life because it's a natural preservative.
Here are some of my favorite ingredients to make your dough rise higher. You can use one of them or combine several.
Take some time to try each of them to see what works for you.
Ginger
I first learned about adding ¼ teaspoon of powdered ginger from an (almost) ancient cookbook. Old cookbooks are one of my addictions and I found this one in a second-hand store.
The note to add ginger was handwritten on the flyleaf so I tried it - and loved the result.
Ginger is still my favorite dough enhancer additive. This common spice boosts the yeast-like that first cup of coffee hitting you in the morning. The yeast gets more active much more quickly.
Add ¼ teaspoon of ginger with the warm water when you are first proofing the yeast to help your bread rise higher and fluffier.
It won't make your bread taste like ginger, either.
Potato water
The next time you boil potatoes don't salt the water. When the potatoes are done save that cloudy water in a Mason jar.
Cover it tightly and store it in the refrigerator.
Then, when you are ready to make your recipe, warm the potato water to 110F and use it in place of the water or milk (in equal measure).
This works to help your bread rise because of the potato starch that's left in the water. The starch encloses the gas bubbles in dough and strengthens them.
That makes your bread rise lighter and higher. Of course it also gives a pleasant flavor and I feel good about being as frugal as my grandmother was!
Don't keep potato water for more than a few days, though. It sours and can really smell up your kitchen.
Wheat gluten
Wheat gluten is a protein that's present in all wheat flour in various degrees. It's the substance that gives the dough that elastic feel and makes it rise high.
In fact, you could say that next to yeast, gluten is the most important ingredient in bread.
The gluten structure strengthens the dough and holds the gas bubbles produced by the yeast to make the bread rise higher.
It's really helpful when you are using different kinds of flour.
You can buy vital wheat gluten, which is just the gluten. Substitute 1 tablespoon gluten for 1 tablespoon flour in each cup of flour for whole wheat bread and about half that for white.
So, if your recipe calls for 8 cups whole wheat flour you'll remove ½ cup of the flour and add ½ cup of gluten added in with the flour.
If you're making pizza dough or Italian bread you can add about 1 ½ tablespoons per cup of flour to give your bread that chewier texture.
Dry milk powder
Adding 2 tablespoons of instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won't get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too.
Add it with the first cup of flour.
Vitamin C powder (Ascorbic acid)
Don't use this in your artisan-type breads that have a coarser crumb but it will help make sandwich loaves soft -- especially good when it comes to wheat breads.
The acid of vitamin C helps the yeast to work better and also acts as a preservative by deterring the growth of mold and bacteria.
I toss the contents of a bottle of vitamin C tablets in the blender, turn them into a powder, and then store it in a Mason jar.
Use ⅛ teaspoon per loaf of bread, adding it in with the first cup flour.
Lecithin
Lecithin comes from many sources but the most common one for food additives is soy lecithin. It helps keep bread fresher longer plus works with the natural gluten in the bread to make it lighter and fluffier.
Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.
You'll use 1 tablespoon per cup of flour. Add it in with the first cup of flour.
Pectin
Pectin helps the bread stay moist. It also can replace the fat if you want to cut back on oil or butter. It's what is used to make jelly and comes in liquid or granular form.
For making bread I'd use the granules - they're easier to control.
Use1 teaspoon per loaf and add it in with the first cup of flour.
Other possibilities
There are other additives you can use, of course. In addition to the ones mentioned above people add:
- Dried potato flakes
- Apple cider vinegar
- A variety of other ingredients
I tend to stick with those listed here because in the 50+ years I've been making bread they haven't let me down!
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FAQs
Here are the questions I am most frequently asked about this recipe.
Ingredients or combinations of ingredients that are added to bread dough to get it to rise better, stay softer, and last longer.
Bread improver is another name for dough enhancer.
Yeast turns the starches and sugars in flour to carbon dioxide gas which in turn inflates air bubbles in the bread causing it to rise. Since the yeast is also multiplying and producing more carbon dioxide the bread rises more and more.
It makes the bread lighter, fluffier, and more flavorful as well as helping it stay fresh longer.
Yes you can! You'll just follow the instructions in your bread machine recipe adding the bread improver as directed above.
📚 Related recipes
Dough enhancers (also called bread conditioners or dough improvers) work really well when everything else is working right, too. If you are still having trouble check out this information on troubleshooting.
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Gluten flour is available almost everywhere but I often get mine on Amazon because it's just so darn convenient. Bob's Red Mill Gluten Flour
📞 The last word
Click through to these bread recipes to try this great dough enhancer out!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Homemade Dough Enhancer
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup wheat gluten
- 2 tablespoons lecithin granules
- 1 teaspoon vitamin C granules
- 2 tablespoons powdered fruit pectin
- 2 tablespoons unflavored gelatin
- ½ cup nonfat dry milk powder
- 1 teaspoon powdered ginger
Instructions
- Mix together and store in a capped Mason jar in the refrigerator.
- To Use: Add 3 tablespoons for each loaf of bread a recipe makes.
Notes
- Nutrition information is per slice based on 8 slices per loaf. This recipe will make roughly 10 loaves of bread.
- Pulse a few times in the blender to make all particles the same size - it will mix in easier that way.
- Store in a glass jar with tight cover in the refrigerator. This will stay good indefinitely.
- Shake the jar before using.
- Let come to room temperature before making bread.
- This will stay good indefinitely in the refrigerator.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published August 2015. Last updated October 30, 2023, to add information and update editorial content.
Nancy Farish says
Where are you buying these ingredients? Especially the vitamin c granules, lecithin and fruit pectin?
Marye says
I generally get mine at Amazon.
Dawn Margis says
This works great. My question is will it work with cornbread?
Marye says
It's formulated for yeast bread enhancement not quick breads.
Rock Bear says
I haven't mixed up this specific recipe, but I've used several of the enhancers mentioned many times, especially the wheat gluten and dry milk powder. They definitely make a difference in the mixed wheat and whole wheat recipes I mostly use. 2-person oldster family here, so it takes us several days to get through a 1 1/2 pound loaf. The dry milk powder helps make that possible, and the wheat gluten definitely makes a difference in the rise. Marye mentions use of vinegar in the last section (Other possibilities) -- I've recently been making an oatmeal-white whole wheat-breadflour recipe that calls for buttermilk. I make buttermilk by adding a tablespoon or two of vinegar to milk (I think it works even with skim milk). Tasty, soft loaf that holds it's moisture all the way to the last heel of bread. I'm eager to mix up this recipe and give all the ingredients together a try!
Marye says
Let me know what you think!
RedCardinal says
I just recently learned that vinegar milk is not Buttermilk (from a happy chef). I would normally never have that in my frig, but, I just found out if you bought, say 1/2 gal of buttermilk, it lasts way past expiration date (months usually) and you can make more if just a little bit of buttermilk is left. Just add organic whole milk to the jug, shake it up, and leave it out on counter a few days and you will have newly fermented buttermilk. I heard you can do this for years in one jug of buttermilk, so you can always have it around. Of course, if at any time it somehow spoils, which shouldn't happen, just get a new jug and start over.
Ginny says
Thank you so much for this valuable information
Sandy Eskew says
Fantastic information. Thank you so much. I will certainly be using your suggestions.
Judy mansfield says
Love this information
Linda Bartel says
I rarely leave comments but this time I really needed to.
It was kind of a pain to gather all the ingredients. Some I had to order. And it was a major pain crushing the Vitamin C tablets. But having said that I am so glad I went to the effort. This made an amazing impact on the rise of my bread. I was so pleased. So thanks for the recipe it’s a winner.
Andrea says
To help you with future comments: If you like a recipe or combination of ingredients, you give it 4 or 5 stars, not 1. And a detailed description about having to order ingredients isn’t really useful information regarding the quality of a recipe. Good luck with future comments.
Marye says
❤️
Heather says
Marie,
My bread recipe calls for 420 g (3.5 cups) flour. Would I add the 3T of the enhancer to that amount, or would the total of flour + 3T of enhancer equal 420g? Thanks in advance for any suggestions (and forgive me if this was mentioned above, and I missed it)!
Marye says
I add it along with the flour, not instead of.
Joyce says
My mom always used potato water when making Portuguese sweet bread. In my opinion, she made the very best.
Peggy says
I’ve never known why potato water was used. Given that it is the starch that is important, would pasta water work similarly?
Marye says
You know, it just might. I've never tried but it makes sense.
Jennifer says
Being a relatively new serious baker, it is good to know there are healthy additives to help improve the bread we eat. I feel more confident in baking knowing these exist, and there won't be as many 'fails' with wasted costly ingredients. Thank you for sharing this information.
Michelle says
I tried this recipe today in a whole wheat bread. Alas, my bread was a gummy mess! This leaves me wondering, did I not knead the bread long enough? Was it an issue with my yeast, which I suspected after proofing? Or, is this enhanced not meant for whole wheat recipes? It could be all of the above! I kneaded by hand for 10 minutes, maybe sufficient time for a machine but I could have done longer by hand. Have you tried this enhancer in whole wheat recipes with success?
Marye says
I've never had problems with it no matter what flour I used. If it was a gummy mess I'd guess too much liquid.
Patricia Webb says
Could I use this with sourdough recipes?
Marye says
I think so but I've never tried.
Alicia L. Vanscoy says
Do you have a recipe for huge fluffy cinnamon rolls?
Marye says
Yes I do -https://www.restlesschipotle.com/humongous-pecan-cinnamon-rolls-with-kicked-up-cinnabon-icing/
Ann says
I would love to try this, can it be used in a bread machine recipe?
Marye says
Yes. 🙂
Christi says
In the same spirit of the potato water, do you think you could save apple cores and peels to boil to create an apple water that has apple pectin? Kind of a simplified way of making your own apple pectin for canning? Apples also contain some vitamin c so a double hit potentially.
Marye says
I don't really know - you could always try it.