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Reason for using dough enhancer for Christel, CA

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Hi Christel:-) Here is what I found out for you: "Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better." I hope this answers your question. It's your call as to whether or not you decide to give it a try. Happy bread bakng:-)!

MsgID: 0216503
Shared by: Jackie/MA
In reply to: ISO: new to bread baking, why use the Enhance...
Board: All Baking at Recipelink.com
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