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

worked as advertised - made my bread much lighter and fluffier!

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 slow 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 this 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 does the rest.

Wow! I read somewhere about dough conditioner, and since I wasn’t happy with the extremely dense bread coming out of my bread maker, I decided to give this a try. What a difference! The bread looks and tastes like I went to the bakery! And you use very little, so this will last a really long time. One very slight caveat. The first loaf I baked was the midsize for my bread maker. I used the amount of dough conditioner called for, and the amount of yeast I had been using (one envelope of instant yeast, which is actually more than called for, but as I said, the bread was too dense. If raised bread dough wasn’t soft, it would have blown the lid off the bread maker! What a mess to clean. Tasted great, even though that first loaf didn’t look pretty. Edit: I’ve been using this for a while now, and I continue to love it. Instead of the recommended 1 teaspoon per cup of flour, I’ve been matching the amount of dough conditioner to the amount of yeast called for in the recipe. Depending on the size of the loaf, this varies from 1 1/4 teaspoon to 2 1/2 teaspoons. I find it perfect.

Wholly goodness!!! I can’t even tell you how this affected my bread. It was so tall you have to flip it in the toaster to get both sides done!

Use it for my bread.

Works great

This stuff was the solution to making my sourdough last longer! It is wonderful!

I’m glad I bought it Excellent I will buy again definitely