Hi All:

I have some Laura Brody sourdough enhancer. great for a quick loaf when I
don't have time for the real thing. Does any have an idea how this stuff is
made. I was thinking it is just dried and crushed starter.

Thanks

Terry

Ferd wrote:
> Hi All:
>
> I have some Laura Brody sourdough enhancer. great for a quick loaf when I
> don't have time for the real thing. Does any have an idea how this stuff is
> made. I was thinking it is just dried and crushed starter.
>
> Thanks

mf googleit!

iborn Jul 29 2000, 1:00 am hide options
Newsgroups: alt.bread.recipes
From: Chiborn > - Find messages by
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Date: 2000/07/29
Subject: Bread Improver?
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Laura Brody is an expert baker, specializing (or is it
specialising?) in bread machine recipes and chocolate desserts.
Her Bread Dough Enhancers (she has two, one for sourdough) and
Relaxer are sold through the King Arthur Flour catalog here in
the USA. US$9.95/10 oz of the regular enhancer, US$8.95 for the
10 oz Relaxer. I'm not good at math. Would your price
translate to about US$12/container at L=US$1.50? The Enhancer
contains vital wheat gluten, ascorbic acid and diastatic malt
powder. Said to be perfect for whole grain breads. I tried
this product and it worked perfectly well, but when finished
with it I switched to vital wheat gluten alone. Less than half
the price of the Enhancer. Comparable results. I don't know
what is in the Relaxer. Said to be good for pizza and other
rolled and shaped doughs. "...a felicitous combination of all-
natural gluten-relaxing ingredients." I use SAF Instant yeast
which already has a trace of ascorbic acid in it. So in
combination with the VWG my bread is "enhanced" I guess.

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>I have some Laura Brody sourdough enhancer. great for a quick loaf when I
>don't have time for the real thing. Does any have an idea how this stuff is
>made. I was thinking it is just dried and crushed starter.

It is more than that...
A sourdough enhancer generally contains this basic ingredients
dehydrated sourdough in powder form,,filler in forrm of flour, wheat
gluten and diastatic malt..Usually its inactive (as a source of
leavening and therefore for flavoring use only.
It is recommended to be used with bakers yeast
Roy