Bakers Club Artisan Dough Conditioner – Bread Improver & Baking Enhancer for Better Texture, Volume & Shelf Life – Sourdough, Pizza Crust, Bagels, Muffins, Cakes, Cookies & Pies Enhances Any Flour 10oz

I've been making sourdough bread for years. It's a long process requiring attention throughout the day. Because of health issues, making sourdough has become difficult for me, so I bought a KBS Bread machine. It has a sourdough cycle.Sourdough people can be difficult to please. We mostly each have our own way of doing things and we are picky about how we like our bread to turn out. I had trouble getting what I wanted from the KBS. The final rise is quite long, and at least with my stuff, the dough over rises and the gluten collapses. And the bread is too sour for my liking.I am able to show down the fermenting by freezing all the dry ingredients and pan before starting, and refrigerating the spring water. This helps with both problems.I also use this dough conditioner. I get a good rise, nice texture. The bread turns out very nice.I use t his dough conditioner for regular (non-sourdough) breads as well. Very nice rises and textures. I generally use 1/2 to 1 teaspoon per loaf (less than what the bag suggests). I also add 1/2t diastatic malt to the non-sourdough breads.I highly recommend. I have researched each of the ingredients in this dough conditioner. They all seem very safe and in common use in the food industries around the world.Now, with this and the KBS bread machine, I can just dump my sourdough ingredients in and press start--the machine fits the rest.

If you are looking for a softer, moister crumb and slightly more brown crust - diastatic malt is your friend! Many good flours are malted, e.g. barley malt (malted barley ground to flour) at less than 1% by weight is added to the flour to increase enzymatic activity. α-Amylase enzyme breaks down more complex and longer starches into more simple sugars, like maltose that feed yeasts. Diastatic malt is further enhancing this effect and gives you more control over how much enzymatic activity you want to have in your dough. But be careful with adding more diastatic malt, as the point of diminishing returns can be reached rather quickly and you'll be getting stickier dough with weakened gluten network. In my experience adding 2% diastatic malt to 12.7% KA bread flour is as far as I would go. When adding malt, think of reducing your bulk fermentation time, as it will go faster.

Sourdough was ready 12 hours later after feeding, and has continued to be vigorous since it was started last week with feeding of course. So anyone wanting to try sourdough baking and doesn't want to have to babysit a starter from scratch, this works very well, tangy but not over powering,

Do it.. this has been the easiest starter I have ever used. I mixed it up at 5pm put it on the counter and you could already see it start to rise in the first hour and within 5 hours it has already almost doubled. I can’t wait to make my first loaf with this start. The instructions were super simple and they are not lying when they say ready to bake in 24 hours.Side note: There is more than 1 oz in the package so if you get a bit excited and pour the entire package into you jar you will be making a very large starter.

I bought this to add to fresh milled flour (FMF). It seems to add flavor

Great stuff! I had never tried dough conditioner and was very pleasantly surprised.

This is not a dehydrated sour dough starter. I’m incredibly upset especially since it can’t be returned and it’s not at all what was advertised. Even on the package it says to add instant yeast when baking and with a true sour dough starter that would not be necessary. I wondered why it was a 6g package and only said to use 1g of “starter” mixed with a significantly higher amount of water and flour. Don’t waste your money. They are better starters out there to give you a head start.

I’ve started sourdough starters from scratch. This is so much faster and easier. I was able to make a lovely bread with a nice open crumb in no time.