Are you ready to help your bread rise into high, billowy, beautiful loaves? Our grandmothers knew that certain ingredients helped bread dough rise faster and higher, have a better texture, and keep longer. These things still work well today!
If your bread doesn’t rise as high as you’d like read on!
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One of the most frequent questions people ask me when it comes to baking bread is how I achieve those big, fluffy loaves. It’s not really a secret – I do what commercial bakeries do.
Dough enhancer.
Dough Enhancers Will Help Your Bread Rise Higher
There are a lot of reasons bread doesn’t rise to its full potential, so to speak, but one way to ensure that gorgeous high rise loaf is a dough enhancer. Commercial bakeries use it for a reason.
Now, I am not telling you to use bunch of chemicals that you dump into the dough mixture. There are lots of natural ingredients that help your bread achieve that gorgeous shape that you are looking for. 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 them to see what works for you.
Ginger? Yes please!
Ginger
I first learned about adding 1/4 teaspoon powdered ginger from an ancient cookbook. Old cookbooks are one of my addictions and I found this one in a second hand store. That was back when I first started baking bread in 1974. The note to add ginger was handwritten in the flyleaf so I tried it – and loved the result.
Ginger is still my favorite additive when I bake bread. The spice boosts the yeast like that first cup of coffee hitting you in the morning, if you know what I mean. The yeast gets more active much more quickly. Add 1/4 teaspoon of ginger in with the water when you are first proofing the yeast to help your bread rise higher and fluffier.
By the way? Prior to my posting a bread recipe with ginger in the ingredients list back in 2006 there were virtually NO bread recipes on the internet with ginger as an ingredient.
Yay me.
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 tightly covered in the fridge. Then, when you are ready to make your fluffy loaf of bread, warm the potato water to 110F and use it in place of the water in the recipe (in equal measure).
This works well to help your bread rise because of the potato starch 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 more than a few days, though. It sours and can really smell up your kitchen.
Wheat Gluten
Wheat gluten is present in all wheat flour and it is the substance that gives the dough that elastic feel. It strengthens the dough and holds the gas bubbles produced by the yeast and to make the bread rise higher.
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 1/2 cup of the flour and add 1/2 cup of gluten. Add with the flour.
If you’re making pizza dough or Italian bread you can add about 1 1/2 tablespoons per cup of flour to give your bread that chewier texture.
Dry Milk Powder
Adding 2 tablespoons 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 flour.
Vitamin C Powder
Don’t use this in your artisan type breads that have a coarser crumb but it will help sandwich loaves have a soft crumb — especially good when it comes to wheat breads. The acid of the 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. I use 1/8 teaspoon per loaf of bread, adding it in with the flour.
Homemade Dough Enhancer Mixture
Yeah I know. More than 5 ingredients to help your dough rise because this is number six. Let’s think of it as a bonus, ok?
If you want to take the time to make a homemade dough enhancer mixture this one is pretty good. Store it tightly covered in the refrigerator.
- 1 cup wheat gluten
- 2 tablespoons lecithin granules
- 1 teaspoon vitamin C granules
- 2 tablespoons powdered fruit pectin
- 2 tablespoons unflavored gelatin
- 1/2 cup nonfat dry milk powder
- 1 teaspoon powdered ginger
Mix together and store in an airtight container in the refrigerator. Add 3 tablespoons for each loaf of bread a recipe makes and it works like a charm.
Other Possibilities
There are other additives you can use, of course. In addition to the ones mentioned above people add dried potato flakes, lecithin, vinegar or a variety of other ingredients. I tend to stick with those listed here because in the 41+ years I’ve been making bread they haven’t let me down!
Resources
The following are affiliate links. If you click through and buy I get a small commission that helps to support the blog. Thanks so much for being a part of Restless Chipotle.
Just about a year ago I wrote and published a bread making book, Bread Bootcamp: It’s Not a Cookbook…It’s an Adventure
I am currently working on a follow-up book but that’s a few months out. If you are serious about learning to bake bread this is the book to get.
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
If you liked these bread baking tips you may also like…
Yeast Bread Baking Tips Part 1 and Part 2
Yeast Bread Baking Troubleshooting
Alice Shanks says
I live in North Texas and it has been raining for a week now so when I read rainy days were good I decided to make you honey buttermilk bread. Beautiful, I have never gotten this kind of rise. Thank you for this. Hope I can use use the ginger in my roll dough.
Marye Audet says
You can totally use the ginger in any recipe calling for yeast. I hear ya about the rain… we’re in North Texas as well and our property is bordered by two creeks so we’re watching them fill up! I am so glad you like the recipe!!
C2 INTERIORS says
can i use ginger to my sourdough bread? I have my own sourdough culture. Is it only powdered ginger or would fresh grated ginger work better?
Marye Audet says
I don’t know if sourdough will work the same way as regular yeast? I’d give it a try – it’s powdered
suzie says
Hi Marye, I am vegan and will not use the powdered milk or the gelatin. Could I make your mixture minus those two ingredients? Would it still work and if so how much would I use .
Thank-you so much for your article, it was very informative,
Suzie
Marye Audet says
I am not sure… use one of the other techniques if you don’t want to experiment. 🙂
Jackson Sunday says
Can this method be use on meat susage roll dough?
Marye Audet says
If it’s a yeast dough, yes.
Lucy says
I have been making bread for years too, but I learned a lot from your articicle. Your never too old to learn.cant wait to try your bread recipe.
Marye Audet says
Thanks for stopping by Lucy! These tricks are from vintage and antique cookbooks I’ve collected!
Amy says
Hello!
I do not have vitamin c granules or lecithin granules. I only have the powdered versions of these two. Do you have any idea as far as your homemade dough enhancer mix what amounts I should use for the powdered versions? I do not want to use too much or would the powdered ones even work? Thanks!
Marye Audet says
I am unsure. Try half the amount of powdered?
Juju says
Mentioning ginger, Marye, is a great one, here! Fanstatic tips!
Ginger was also a new one to me until I happen to see it on Donna Currie’s site, Cookistry, back in 2004. It also tends to shorten rise time.
A few more shares that readers may find useful.
A tiny bit of barley malt powder makes for a great rise, either homemade or commercial, but realize not everyone may have access to it, unless ordering online.
Pasta water is another, similar to potato starch water, especially if one steams potatoes rather than boiling.
The pasta water is concentrated, if pasta is cooked in just enough water to fully cook pasta, as opposed to large pots of water.
Although it may go against many who use yeast in more copious amounts for a quicker rise, over the years, most yeast manufacturers improved yeast’s ability to rise, requiring even less yeast to be used, which actually improves the flavor of bread, along with a cold-ferment.
As little as 1/4 – 1/2 TSP may be used for up to 1 LB flour, however, bread may rise a bit slower and especially at sea level versus high altitude. Sweet doughs do require a bit more.
Again, some folks may not want to wait it out, and some find the process way too long, but the flavor that develops is off the chart.
Once I started using less yeast, autolyse, and cold-ferment, I was a convert. Now, I stagger loaves to stay ahead, when the urge hits.
Lastly, a lot of debate on this one, but at least in my case and what is heard from some bakers, if wild yeast tends to be abundant in kitchens from frequent yeast use, doughs may also rise higher and/or more quickly. In addition, a high altitude sure doesn’t hurt.
My kitchen faces north, so it is always cool in summer, and pretty cold in winter, but have been fortunate in this environment to see firsthand that doughs rise like gangbusters, even while going through a 1 – 2 day cold-ferment.
Marye Audet says
that’s great!
Janet says
I am using metal pans for my bread and parchment paper on pans for buns. My buns are so very/very light with the ginger/milk powder and wheat gluten, but the bottoms and sides remain sticky, the top browns very nicely, any suggestions? Cooking at 325 degrees
Marye Audet says
cook at 350 and cover the top with aluminum foil when it starts browning
cindy3539 says
If using the recipe for your dough conditioner, do I add it in addition to the flour or is it a replacement for an equal amount of the called for flour? Thank you.
Marye Audet says
Use it as a replacement to that amount of flour. 🙂
bkool says
Hello & thanks for the wonderful ideas.
Can these work with sourdough as well…?
Marye Audet says
Some of them yes. I wouldn’t use anything with an acid in it like the vitamin c powder or the homemade dough enhancer. The rest should work just fine.
pam says
was so happy to see your site i too live in n.texas and have visited west on our way to and from a&m. there food is awesome i just wish i lived closer but then my waistline i dont think would.
Marye Audet says
🙂 My son’s at A&M this year so I expect I’ll be visiting West often. 😉
James carpenter says
I love your ideas. I’ve been trying to bake a gf loaf. I am trying to get a bit more of a rise out of it. And it goes very crumbly after a day or two
Any suggestions
Marye Audet says
Gluten is the protein that makes bread rise light and fluffy.. You might try substituting 1/4 cup whey protein powder that’s gf for 1/4 cup of the gf flour. let me know how it works.
khadijat says
your tips are very wonderful. please can I use ginger and vitamin c powder at same time
Marye Audet says
Yes, you can. 🙂
Renee Bushor says
Is that 1/4 t. ginger per loaf? I usually make 6 loafs at one time, so how much ginger would you recommend to put in the water?
Marye Audet says
Probably 1/2 teaspoon would be fine.
Daniel W Grubbs says
Do you use just one at a time or use all five together? Thanks for the explanations and tips.
Marye Audet says
I use one or two at a time. 🙂 You’re welcome
Daniel W Grubbs says
Thank you. Bread turned out great using lecithin and ginger, was amazed.
Tatyana says
Wow, thank you so much!
Marye Audet says
I hope it helps!
LindieLee says
I notice your bread is in glass bread pans. Do you recommend baking in glass? Are you recipes for bread taking into account you are baking in glass?
Marye Audet says
I prefer heavy materials like glass or cast iron for bread. I don’t take the glass/ metal pans into consideration because I haven’t found there’s much difference in the bread either way. I think glass makes the crust on the sides a little crisper.
Raphael Higgins says
Amazing post! Just a quick question, do you add 1/4 teaspoon of ginger per loaf? or per how many loaves?
Marye Audet says
for anywhere from 1 to 4 loaves….:) If you are making more than four you might want to add a pinch more.
Zequek Estrada says
I wouldn’t have guessed that you can use ginger to get the bread to rise higher. I’m not much a baker myself but if I ever try to attempt myself, I’ll make sure to try using ginger. Does this work for all types of bread like biscuits or potato buns?
Marye Audet says
Yes. It just helps the yeast a bit…. energizes it.
Abby_van_Totkuchen says
Thanks for sharing these awesome tips! 🙂
Going for the Honey Buttermilk Bread today!
Marye Audet says
How did it come out?
Abby_van_Totkuchen says
So good and fluffy!
Great with Nutella of course :-D.
Marye Audet says
Of course!
Steven says
My wife shared your face book post for your Honey Buttermilk bread. I would not call myself a professional baker by a lony lony stretch, but I do bake and sell breads at our local farmers markets. I tried the recipe for the Honey Butter milk and my loafs turned out almost exactly like yours. ( so often recipes I try don’t seem to work just right) After reading out the ginger tip I thought I remembered my grandmother using that trick. I looked back at her old cook book and sure enough there it was in her bread recipe. Thanks for all the tips.
Marye Audet says
Thanks Steven! That’s so cool!
Healing Tomato says
I have never heard of using ginger to help the bread rise. These are great tips. Your bread looks so good.
Marye Audet says
Thank you so much!
Susan | LunaCafe says
Awesome tips! I’ve been baking bread and teaching bread baking for decades and haven’t encountered some of these.Looking forward to trying them all. Thanks for the great article! 🙂
Marye Audet says
It’s one of the reasons I love those old cookbooks!
Thrifty DIY Diva says
Thank you for these tips! I had never heard of adding ginger!!
Marye Audet says
Thanks for reading!
Catherine says
Dear Marye, what a great article!! Thank you for sharing these tips…love the idea of adding ginger…I have to give some of these a try next time. xo, Catherine
Marye Audet says
let me know what you think
Des @ Life's Ambrosia says
I have always wanted to make my own bread but have yet to actually try it. Your loaves look beautiful and I am loving these tips. I might just have to try my hand at it!
Marye Audet says
You should!
Alisa Fleming says
This is such a wonderful post Marye, I hadn’t heard of three of these – especially cool on the ginger! Stumbled and pinned 🙂
Marye Audet says
Yep! That is from an 1880’s cookbook!!
allie @ Through Her Looking Glass says
Great post Marye! I love to bake bread. I have found over the years that many bakers I know are afraid of yeast. My mom and sisters are. And I’m not sure why. I am the one always chosen to make the rolls and bread for holidays, and I don’t mind a bit. But I think your tips might put the fears of those who are yeast averse to rest. I didn’t know about the ginger, potato water or vitamin C. I always learn so much here. I often add granulated soy lecithin to my bread and not only does it add nutrients, but keeps the bread fresh for much longer. Thanks for this great post!
Marye Audet says
I love baking bread. I’ve used lecithin, too… 🙂