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Home » Recipes » Yeast Bread Recipes

7 Ingredients to Help Your Bread Rise Higher

Published: Oct 30, 2023 · Updated: Jan 13, 2025 by Marye

Make your own, homemade dough enhancer for yeast bread with this easy recipe. It helps your bread to rise better and stay fresh longer. I've used it with success for over 40 years!!! This recipe makes roughly 2 cups - enough for about 10 loaves of bread.
Total time for the recipe to be finished.Total Time 5 minutes minutes
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An open jar with dough enhancer in it for the featured image.
Bread dough and loaf collage with text overlay for Pinterest
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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.

3 loaves of finished bread.
Buttermilk Bread
Table of Contents
  • About dough enhancers
  • What does dough enhancer do?
  • Ginger
  • Potato water
  • Wheat gluten
  • Dry milk powder
  • Vitamin C powder (Ascorbic acid)
  • Lecithin
  • Pectin
  • Other possibilities
  • FAQs
  • 📚 Related recipes
  • 🫶 Restless Chipotle recommends
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

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.

cloverleaf rolls in a muffin tin
Works for rolls, too.

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.

Linked ad for breadbaking supplies on Amazon.

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.

Finger being stuck into dough to show that it has risen.

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.

What is dough enhancer?

Ingredients or combinations of ingredients that are added to bread dough to get it to rise better, stay softer, and last longer.

What is bread improver?

Bread improver is another name for dough enhancer.

What makes bread rise?

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.

What does dough enhancer do?

It makes the bread lighter, fluffier, and more flavorful as well as helping it stay fresh longer.

Can I use bread improvers with a bread machine?

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.

  • Yeast Bread Baking Tips
  • Yeast Bread Baking 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

An open jar with dough enhancer in it for the featured image.

Homemade Dough Enhancer

4.60 from 210 votes
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Make your own, homemade dough enhancer for yeast bread with this easy recipe. It helps your bread to rise better and stay fresh longer. I've used it with success for over 40 years!!! This recipe makes roughly 2 cups - enough for about 10 loaves of bread.
Course Pantry Staples
Cuisine American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings:80 slices
Calories:6
Author:Marye Audet-White

Ingredients

  • 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

Tips
  • 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

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 13mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.05mg

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.

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Comments

    4.60 from 210 votes (210 ratings without comment)

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  1. suzie says

    October 03, 2018 at 8:11 am

    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

    Reply
    • Marye Audet says

      October 16, 2018 at 12:52 pm

      I am not sure... use one of the other techniques if you don't want to experiment. 🙂

      Reply
  2. Jackson Sunday says

    August 17, 2018 at 4:49 am

    Can this method be use on meat susage roll dough?

    Reply
    • Marye Audet says

      August 18, 2018 at 11:05 am

      If it's a yeast dough, yes.

      Reply
  3. Lucy says

    April 07, 2018 at 7:14 pm

    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.

    Reply
    • Marye Audet says

      April 14, 2018 at 11:27 am

      Thanks for stopping by Lucy! These tricks are from vintage and antique cookbooks I've collected!

      Reply
  4. Amy says

    December 12, 2017 at 12:18 pm

    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!

    Reply
    • Marye Audet says

      December 12, 2017 at 4:39 pm

      I am unsure. Try half the amount of powdered?

      Reply
  5. Juju says

    October 25, 2017 at 1:04 pm

    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.

    Reply
    • Marye Audet says

      November 02, 2017 at 11:08 am

      that's great!

      Reply
  6. Janet says

    September 23, 2017 at 8:11 pm

    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

    Reply
    • Marye Audet says

      September 26, 2017 at 4:12 pm

      cook at 350 and cover the top with aluminum foil when it starts browning

      Reply
  7. cindy3539 says

    September 22, 2017 at 2:42 pm

    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.

    Reply
    • Marye Audet says

      September 22, 2017 at 5:37 pm

      Use it as a replacement to that amount of flour. 🙂

      Reply
  8. bkool says

    September 05, 2017 at 3:31 am

    Hello & thanks for the wonderful ideas.
    Can these work with sourdough as well...?

    Reply
    • Marye Audet says

      September 06, 2017 at 6:32 pm

      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.

      Reply
  9. pam says

    August 14, 2017 at 11:26 am

    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.

    Reply
    • Marye Audet says

      August 15, 2017 at 5:46 pm

      🙂 My son's at A&M this year so I expect I'll be visiting West often. 😉

      Reply
  10. James carpenter says

    May 02, 2017 at 10:57 am

    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

    Reply
    • Marye Audet says

      May 02, 2017 at 2:46 pm

      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.

      Reply
  11. khadijat says

    April 15, 2017 at 2:01 pm

    your tips are very wonderful. please can I use ginger and vitamin c powder at same time

    Reply
    • Marye Audet says

      April 18, 2017 at 7:39 am

      Yes, you can. 🙂

      Reply
      • Renee Bushor says

        April 21, 2018 at 4:30 pm

        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

        April 21, 2018 at 9:33 pm

        Probably 1/2 teaspoon would be fine.

  12. Daniel W Grubbs says

    March 20, 2017 at 6:13 pm

    Do you use just one at a time or use all five together? Thanks for the explanations and tips.

    Reply
    • Marye Audet says

      March 23, 2017 at 7:19 am

      I use one or two at a time. 🙂 You're welcome

      Reply
      • Daniel W Grubbs says

        March 23, 2017 at 9:10 pm

        Thank you. Bread turned out great using lecithin and ginger, was amazed.

  13. Tatyana says

    November 14, 2016 at 2:19 pm

    Wow, thank you so much!

    Reply
    • Marye Audet says

      November 14, 2016 at 5:22 pm

      I hope it helps!

      Reply
      • LindieLee says

        November 17, 2016 at 6:08 pm

        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

        November 18, 2016 at 8:39 am

        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.

  14. Raphael Higgins says

    June 20, 2016 at 10:58 pm

    Amazing post! Just a quick question, do you add 1/4 teaspoon of ginger per loaf? or per how many loaves?

    Reply
    • Marye Audet says

      June 24, 2016 at 5:51 pm

      for anywhere from 1 to 4 loaves....:) If you are making more than four you might want to add a pinch more.

      Reply
  15. Zequek Estrada says

    June 08, 2016 at 8:04 pm

    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?

    Reply
    • Marye Audet says

      June 13, 2016 at 10:19 pm

      Yes. It just helps the yeast a bit.... energizes it.

      Reply
  16. Steven says

    August 09, 2015 at 1:34 pm

    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.

    Reply
  17. Healing Tomato says

    August 06, 2015 at 9:47 am

    I have never heard of using ginger to help the bread rise. These are great tips. Your bread looks so good.

    Reply
  18. Susan | LunaCafe says

    August 05, 2015 at 11:09 pm

    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! 🙂

    Reply
  19. Thrifty DIY Diva says

    August 05, 2015 at 10:33 pm

    Thank you for these tips! I had never heard of adding ginger!!

    Reply
  20. allie @ Through Her Looking Glass says

    August 05, 2015 at 8:56 am

    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!

    Reply
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Marye Audet-White, founder of Restless Chipotle Media

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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