Homemade Dough Enhancer

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

This homemade dough enhancer mixes up in minutes, works like a charm, and can be stored indefinitely in the refrigerator. You’ll get about 2 cups—enough to turn out around 10 fluffy, beautiful loaves of yeast bread.

Course Pantry Staples

Cuisine American

Prep Time 5

Total Time 5

Servings slices

Calories 6kcal

Author Marye Audet-White

Equipment

Mason jars

Ingredients

1 cup wheat gluten
2 tablespoons lecithin granules
1 teaspoon vitamin C granules or powder
2 tablespoons powdered fruit pectin
2 tablespoons unflavored gelatin
½ cup nonfat dry milk powder
1 teaspoon powdered ginger

Instructions

Mix all ingredients together and store in a tightly covered Mason jar in the refrigerator.
Always bring to room temperature before using.
To use: Add 1 to 3 tablespoons per loaf. For best results, replace an equal amount of flour to keep the dough balanced. If you prefer, you can simply add it without adjusting the flour—just expect a slightly firmer dough.

Notes

Storage:

Store in a glass jar with tight cover in the refrigerator. This will stay good indefinitely but must be refrigerated.

Tips

Pulse a few times in the blender to make all particles the same size - it will mix in easier that way.
Shake the jar before using.
Let come to room temperature before making bread
This works best with all components added but if you leave out one or two it will still work - just not as well.

Nutrition