The LDSCN Weekly Recipe Archive Make Your Own Dough Enhancer and Sour Dough Starter

The following two recipes are to improve the texture of your home-made bread. They are from a site called the village bakery.

Dough enhancer#1

	1 cup nonfat dry milk
	2 cups wheat gluten
	2 teaspoon powdered ginger (you will not taste it)
	4 tablespoons powdered pectin
	4 tablespoons unflavored gelatin
	4 tablespoons lecithin granules
	1 Tablespoon ascorbic acid crystals

Mix all together in a bowl and store in refrigherator in an airtight container.

Use 3 tablespoons of this mixture in a recipe for whole wheat bread (appro. 3 1/2 cups flour). For white bread use 1 teaspoon. For rye bread use 3 1/2 tablespoons. The results are worth the effort

Dough enhancer #2

	4 cups noninstant nonfat dry milk powder
	3/4 cup lecithin granules
	3 heaping tablespoons vitamin C
	2 tablepsoons ginger
	3 Tablespoons cornstarch

Blend well, store in refrigerator in airtight container. Use 1/4 cup per large batch (5-7 loaves) dough, adding with dry ingredients.

Instant Potato Sourdough Starter

	1 c. water, warm
	3 T. sugar
	3 T. instant potatoes
	2 1/4 t. active dry yeast

Combine ingredients and store in covered glass container for 5 days at room temperature. Stir daily using wooden spoon.

Feed:

	1 c. water, warm
	3 T. instant potatoes
	3 T. sugar

Take out 1 c. starter for bread and store remaining in refrigerator. Feed starter every 3 days. Makes 1 c. starter every 3 days.

Hand Made Farm Bread Using Starter

Starter: Follow basic directions for making your own starter, or get some from a friend. It doesn't have to be sourdough, some of the potato starters are excellent.

Makes two large loaves 375F oven

Step One:

In a glass or stoneware or plastic bowl, mix 1/2 c. sourdough or other starter that you have had for one week. Add 1 c. water and 1 1/4 c. all purpose flour, beat all until blended.

Cover this with plastic wrap, loosely,and let it stay on the counter for 12 hrs.

Step Two:

Next day use a small bowl to mix 1/4 c. warm water & 2 tsp. active dry yeast (or 1 pkg.) Then heat...

	1/2 c.whole milk
	2 T sugar
	1 tsp. salt
	2 T butter

...only until lukewarm, not hot. Then stir the yeast mixture into the milk mixture, blend well.

Step Three:

Stir in 1 1/4 c. all purpose flour and blend. Cover with plastic and let stand until it has doubled in size. Stir it down. Add enough flour (probably close to 2 c.) to make a soft dough that you can knead on a board until it becomes smooth and elastic, at least 7 or 8 minutes. Let this dough now rise in a covered greased bowl until it doubles again.

Step Four:

Remove dough and punch down, divide into two equal parts. Form loaves, place in 2 greased 9" loaf pans, let rise again, brush with butter and bake 40 min or until done. Brush with butter when it's on the cooling rack. Let cool completely before slicing.

You can also make this dough into round breads, remember to slash the tops before baking. Adjust the time, maybe 5 min. less.

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Lee Erickson
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Sandy, UT 84093
(801) 641-8393