Comments on: Dough Enhancers for making Delicious Bread: Food Storage Recipes

By: Dena

Dena — Tue, 27 Mar 2012 18:01:00 +0000

Thanks so much for the information and videos you post. I bought your book and it should be arriving any day now, I’m very excited about it. You really have changed how I think about food and I can’t wait to make my first loaf of bread using my own milled hard red wheat from the cannery. Do you have recommendations on where to buy the gluten at a good price? Thanks again!!

By: eatfoodstorage

eatfoodstorage — Sat, 03 Mar 2012 19:19:00 +0000

Yes! That is what I love to hear!

By: Janecantrell

Janecantrell — Sat, 03 Mar 2012 15:21:00 +0000

Crystal … I’ve been following your blog and testing your recipes … you are AMAZING! I love your work … literally, you have changed how I buy, store, cook and serve my meals. Forever grateful!

By: Marybeth

Marybeth — Mon, 13 Feb 2012 18:13:00 +0000

I have a question, if I use asorbic acid vs. white vinegar, how much do I use? Can I use apple cider vinegar vs. white vinegar?

By: Scraphappy4ever

Scraphappy4ever — Thu, 26 Jan 2012 23:13:00 +0000

I’ve been really confused. I think my wheat bread is soft and delicious and I don’t use enhancer because I read that was for really old, stored wheat that may not bake up as well. How do you know if you need to bother with it?

By: Mike_kuna

Mike_kuna — Sun, 27 Nov 2011 17:00:00 +0000

This was so helpful. Locally, I can only find dough enhancer at the health food store and a tiny bottle is expensive. Now that I understand what dough enhancer is, I can make it myself!

By: Anonymous

Anonymous — Sun, 23 Jan 2011 03:37:00 +0000

Wow! Sounds like great things to try! Please let me know how it all turns
out.

By: Robert Collester

Robert Collester — Sun, 23 Jan 2011 00:33:00 +0000

This video explained a lot for me, thank you. It also made me think. Basically as I understand it there are basically 3 things for a dough enhancer; protein, starch and acid. You used gluten for the protein. I have been reading recently about the Ezekiel 4:9 bread and the highly increased protein contents from the sprouted grains and legumes. You used potato buds (which I get from the cannery every chance I get) for the starch. I know that potato and corn are great sources of starch. Often potato is used as a feeder for sour doughs. Your comment about using the water from cooking potatoes is great. Legumes are also a great source of starch. I wonder if the additional starch from the legumes in the Ezekiel bread would be sufficient? For the vinegar, I have recently been studying bees and plan to start a couple of hives this spring. This would give me my source for the sugars (honey). But also I have been studying of producing vinegar from Honey. What are your thoughts?

By: Anonymous

Anonymous — Mon, 27 Dec 2010 23:37:00 +0000

potato flakes are instant potatoes that you would buy from the store to make
mashed potatoes.

By: Gary

Gary — Mon, 27 Dec 2010 16:16:00 +0000

Loved the videos. I made some great bread and did the kneeding with my hand crank mixer. Please explain more about potato flakes. The only thing I find is potato flour. Do you mean instant potato?

Thanks for a great set of videos……………Gary