BobbiJo_AZ wrote:
> Frank103 wrote:
>
>>I was looking at a recipe for pizza dough in the King Arthur book and it
>>says to use, I think it was, 2 teasoons of dough relaxer, which is supposed
>>to relax the gluten and make the dough easier to work with.. Frank
>
>
> I read on a board somewhere that dough relaxer was a mild acid. You
> could try a small amount of fruit fresh to see if it helps.
>
> Note: One effect of adding a little acid to a yeast dough is that it
> will rise more quickly.
>
The page for "laura brody's bread relaxer" says "The Dough Relaxer is
made from all natural ingredients: high heat process non-fat dry milk,
diastatic malt, natural sours and baking powder. This unique combination
of ingredients naturally tenderizes and relaxes the dough, with the
non-fat milk also delivering a calcium boost."

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”