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

By: eatfoodstorage

eatfoodstorage — Thu, 31 Dec 2009 00:48:58 +0000

Yes, do a search on my blog for french bread.

By: Joyce Augustinis

Joyce Augustinis — Thu, 31 Dec 2009 00:33:03 +0000

Do you ever make french bread with the crispy crust and big bubbles inside?

By: libbybybee

libbybybee — Thu, 15 Oct 2009 16:55:04 +0000

Have you tried Shirley J dough enhancer? It's cheap, works wonders, and has been around for 30 years!

By: Cindy Johnson

Cindy Johnson — Wed, 14 Oct 2009 18:25:16 +0000

Thanks so much for explaining dough enhancers. Many of my friends use them in their bread making but no one could ever explain to me why. I am a why question person so this helps me understand why I am doing what I am doing.

By: deb bautista

deb bautista — Wed, 07 Oct 2009 06:29:06 +0000

am so glad i learned to make good bread after i found your site. it came handy last week when we got hit by a terrible storm here in the phil. we are lucky that the flood waters rose to just knee level and so we were still able to move around our home. some friends and relatives had to stay on the roof of their home and evacuate to escape the flood which competely covered 2 storey houses

By: Crystal-Everyday Food Storage

Crystal-Everyday Food Storage — Wed, 09 Sep 2009 02:25:03 +0000

Give it a try and let me know. Thanks!

By: Anonymous

Anonymous — Tue, 08 Sep 2009 08:09:43 +0000

I am curious if you can use apple cider vinegar instead of white vinegar. I wouldn’t imagine your adding enough to change the flavor of the bread too much, but am not sure!

By: Anonymous

Anonymous — Mon, 07 Sep 2009 19:14:55 +0000

I bought my gluten from healthyharvest.com it comes in # 10 and #2 sized cans.

By: Anonymous

Anonymous — Sat, 05 Sep 2009 08:25:54 +0000

One way of getting vital wheat gluten is to make your own. Make gluten aka wheat meat. When you’ve extracted the gluten to make the meat. cut it into slices and dry it well (dehydrator, oven, whatever you have). After it’s dry, powder it in blender, food processor, bash it with a hammer – again whatever you have available to powder it. That’s all there is to it. Except you know exactly what’s in it and what’s not. Plus, after making the wheat meat, you have bran to dry and starch to use. Costs a lot less too.

By: Nancy Today

Nancy Today — Mon, 27 Apr 2009 06:11:39 +0000

Although those three things may make your bread better, you can have excellent bread without using any of them. Water, wheat and yeast are the only necessities for making bread. You can make endless variations on those three, though.