Dough Conditioner

Happy to find an affordable baking ingredient that enhances my sourdough bread with taste, longevity freshness, and improved dough rise. I’ve tried other brands that worked well also, but why pay such high prices for the name of a brand when there’s products like this one (Bakers Club Artisan Dough Conditioner) with all the same qualities at a much affordable price.

If you want your homemade breads to come out more like what you can buy from the grocery store, but with better quality ingredients and lower cost because you make it at home, this is an essential product. It does not take much of this to significantly improve homemade bread. After making several loaves and types of bread, I have found, that using between 0.5% and 1% as a baker's percentage of the flour weight of this dough improver, will yield great results. I weighed out several teaspoon portions of the dough improver, and it averaged around 2.8 g per teaspoon, which means it's about .7 g per quarter teaspoon. For those that do not use a scale, or have the ability to weigh amounts that are only a gram or two, or under a gram, consider using 1/4 teaspoon of the dough conditioner per cup of flour for approximate .05% by weight in baker's percentage. Use 1/2 teaspoon per cup of flour for 1% baker's percentage. It's not that critical on the exact measurement, so if in doubt, just use 1/4 teaspoon of the dough conditioner for each cup of flour or fraction thereof, and watch the results change your homemade bread life.

Create a beautiful soft white loaf or fluffier biscuits using Bakers Club dough conditioner. Once you try it, you’ll never cook without it!!

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.

Very good. I don't quite understand the difference between the diastatic malt and this just yet. Have used this conditioner to make focaccia, pizza dough, regular bread, hard dough bread.....with verses without you can definitely taste the difference. I usually seem to need to add more water but after a while you can eyeball it. Worth every penny.

As an experienced home bread and pizza dough maker, I decided to try this powdered dough conditioner in pizza dough and my homemade rolls. I was pleasantly surprised by the results. The biggest improvement for me was dough handling. The dough became noticeably easier to work with, smoother, and less frustrating during shaping and stretching. I also saw a better rise and a more consistent finished texture, especially in rolls. Another thing I noticed was my bread products stayed softer longer than they normally do in my kitchen, which was a real advantage for a family of two people. If someone is expecting this to magically fix poor technique, it probably will not. But for experienced home bakers looking for more consistency and easier handling, I think it performs very well. I deducted one star because the ingredient list is definitely more “commercial bakery” than simple artisan baking. Ingredient-conscious bakers may want to read the label carefully before purchasing. Still, from a performance standpoint, it did exactly what I hoped it would do.

I had tried to make “pain noir”bread from France a couple of times for my son. It would not rise properly so I bought this product and put it in the recipe and it worked perfectly.

This is a good dough conditioner. It does not contain any of the crap that other brands were recalled for.