The Secret to Amazing Bread? Natural Dough Enhancers! Have you ever wondered how to get that perfect, soft, and fluffy bread without a store-bought mix?
The secret is simple! A natural dough enhancer works wonders by giving your yeast a little boost and strengthening the gluten in your dough. The best part? You can make your very own with simple, natural ingredients you might already have in your kitchen.
Why Not Use Commercial Dough Enhancers
Store-bought dough enhancers are definitely convenient, but they usually contain ingredients like Potassium Bromate, which has been linked to health concerns and is actually banned in many other countries.
Monocalcium Phosphate: This is a mineral compound. In baking, it’s used as a leavening agent, or acid, to help things rise. It’s considered safe for use in food and is “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration (FDA).
L-cysteine Hydrochloride: This is a dough conditioner that helps make the dough more extensible and easier to work with. It’s an amino acid, but it is often sourced from things like duck feathers or human hair, which some people may find unappealing. It’s generally considered safe for consumption.
By using simple, natural ingredients that you know and love, you can get the same incredible results with total peace of mind!
Natural Dough Enhancers that Work
Trust me, you are going to love the results you get from this natural dough enhancer! The dough itself will feel stronger and more elastic, making it a total win to work with. But the real magic happens in the oven. Your bread will get an amazing high, beautiful rise and a softer crumb that just melts in your mouth. You’ll be so proud of the loaves you bake!
Here’s a quick look at some of my favorite natural ingredients that will take your sourdough or yeast bread to the next level:
Dry Milk Powder: This is my go-to! It adds a beautiful richness, helps your crust get that perfect golden-brown color, and keeps your bread super soft and fresh for longer.
Lecithin: This one is a total game-changer! It’s an emulsifier that makes your dough easier to handle and gives your final loaf a wonderfully soft, light texture.
Vitamin C (Ascorbic Acid): Don’t let the name fool you! Just a tiny amount of this powder acts like a secret weapon, strengthening your dough and helping your bread rise higher and with a gorgeous, even crumb.
Ginger: You won’t taste this, but a little pinch of ginger powder acts like a tiny spark for your yeast, helping your dough get a little extra lift and rise with more gusto!
Sourdough Dough Enhancer
Will this dough enhancer work with sourdough? The answer is a big, happy YES! This homemade dough enhancer works beautifully in sourdough bread recipes. In fact, some of these ingredients, especially Vitamin C (ascorbic acid), are my favorite secrets for a gorgeous sourdough loaf!
Here’s why each ingredient is an amazing addition to your sourdough baking:
- Vitamin C works like a dream to strengthen the gluten in your dough, helping it trap all that gas from your starter. This leads to an amazing oven spring and a more open, beautiful crumb.
- Dry Milk Powder adds a lovely richness to your sourdough and creates a softer, more tender texture in the final loaf.
- The other ingredients, like lecithin and a pinch of ginger, also help improve the dough’s structure and give your starter a little extra loving boost! Vital wheat gluten is also a great add in, unless you are gluten sensitive.
It’s super easy to use, too! Just like with any other bread, simply whisk 1 to 2 tablespoons of your homemade dough enhancer into your flour and other dry ingredients before you add your active sourdough starter.
How Much to Use in One Loaf of Bread
These natural ingredients are powerful, so a little bit goes a long way! For a standard loaf of bread (using about 3-4 cups of flour), here are some easy measurements to get you started:
- Dry Milk Powder: Use 1 – 2 tablespoons.
- Lecithin: Use 1 teaspoon of the liquid kind or 1 tablespoon of the granules.
- Vitamin C (Ascorbic Acid): Just a tiny pinch, about 1/8 to 1/4 teaspoon.
- Ginger: A little goes a long way here too, about 1/4 teaspoon.
You can add any of these right into your dry ingredients (like your flour and salt) at the beginning of your recipe.
Here’s my most important tip: You don’t have to use all of these at once! Each one gives your bread a different benefit. Start with just one or two and see what you love. I personally find that using a little dry milk powder and a pinch of Vitamin C gives me the most perfect, foolproof results every single time!
Where to Find these Natural Ingredients
The best part about these ingredients is that you can find most of them right at your local grocery store! You’ll often find dry milk powder on the baking aisle. For lecithin granules and Vitamin C powder, head over to the vitamin and supplement aisle or look in the bulk foods section of your health food store. You might already have ground ginger right in your spice cabinet!
I want to know what YOU think, Please review the recipe card!
Homemade Natural Dough Enhancer Recipe
Equipment
- 1 Set of Measuring Cups
- 1 whisk
- 1 pint jar with lid to store it in
Ingredients
- 1 cup dry milk powder
- 1/3 cup lecithin granules
- 1 1/2 tablespoon powdered Vitamin C ascorbic acid
- 3 teaspoons ground ginger
- 1/4 cup Vital Wheat Gluten OPTIONAL!
Instructions
- In a medium-sized bowl, whisk together all the dry ingredients: the dry milk powder, lecithin granules, powdered Vitamin C, and ground ginger.
- Whisk until everything is fully combined. It’s important to make sure the Vitamin C and ginger are evenly distributed since you use so little.
- Pour the mixture into an airtight container, like a glass jar or a sealed plastic container.
- Store in a cool, dark place, like your pantry, for up to 6 months.
- How to Use It: For every loaf of bread you bake (using 3-4 cups of flour), whisk 1 to 2 tablespoons of your homemade dough enhancer into your dry ingredients before adding any liquid.
