I've used Laura Brody's bread relaxer with great success. I've only used it
in Pizza dough. I've never found letting it "rest" a solution for getting
it to stretch out the way I want without having to fight it. I want pizza
not a fight and when I'm letting the kids do the work it's more encouraging
for them too if it stretches easily.
Lynne
"Frank103" > wrote in message
news
cZOg.12429$JR5.7551@dukeread11...
>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. Anybody use
>this and is it worth spending money on? I have never seen it on supermarket
>shelves so I guess it's a specialty item. Thanks in advance.
> Frank
>