Janet Bostwick wrote in rec.food.cooking:

> On Sat, 04 Oct 2014 22:28:09 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> >> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" >
> wrote: >>
> >> > Yes, it is added to regular flour to up the bake-ability. Some
> >> > flours are naturlly higher in gluten so little or no additive is
> >> > needed. White wheats for example are highr and 'Better for
> Bread' >> > or King Arthur generally need nothing added. Once you
> start >> > getting into whole wheats and ryes etc, adding gluten will
> enhance >> > the rise well.
> >>
> >> Okay, so as long as I stick with a white flour it's unnecessary? I
> >> don't make wheat. It's been so long since I tried making WW that
> I've >> forgotten why, probably because of the low gluten issue -
> which I >> didn't even know about back then.
> >>
> >> When do you use a dough conditioner? I think KA is the only one
> that >> sells it now due to lack of consistency, but I read yesterday
> that >> Wondra can be used as a conditioner. Do you know anything
> about that?
> >
> > Hi back, as far as I know a 'dough conditioner' = gluten. It's not
> > sold by that name here but I recall long ago, that was another name
> > for it.
> >
> > I'm not up on any other versions of it, sorry.
> >
> > I make almost all of our bread and have for years but I make mostly
> > simple sorts with a machine to handle the dough phase.
>
> No gluten in dough conditioners. Ascorbic acid, lecithin, are the
> ones I remember off the top of my head. Depending upon the
> conditioner, a variety of chemicals and additives are present also.
> Janet US

Ok, it's not something I would add then. JUst not a required item here.



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