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WTF – Choose Your Dough Conditioner: Stave Off Staling with Common Ingredients
Get more from your bread by staving off staling. On today’s episode we are covering the different types of dough conditioners, and review three common dough conditioners that you may already have in your pantry. We’ll reveal our favorite, and the answer may surprise you. Follow along as Janie and Hannah break it all down on this week’s episode of WTF
Product Links:
- Ascorbic Acid
- Diastatic Malt Powder
- Powdered Lecithin
- Sodium Stearoyl Lactylate
- Sodium Alginate
- Amylase
Recipe Links:
Dough Conditioners Reference Sheet:
References and Other Links you Might Like!
- WTF – Mold Prevention in Bread
- WTF – Instaferm (bread yeast)
- WTF – Culinary Acids
- WTF – Diastatic Malt Powder
- WTF – Soy Lecithin
- WTF – Sunflower Lecithin
- WTF – Lecithin Primer
- WTF – Sodium Stearyol Lactylate
- WTF – Sodium Alginate
- WTF – Amylase
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (6)
May 3, 2023 4:02 pm
this is great. I quit making bread because it would mold and go stale before my family would eat it. They love my bread but I was tired of throwing it away. I can start baking bread again.
May 4, 2023 6:43 am
Thanks so much, I find all your videos very informative. I would like for you to explain dough hydration ratio and their application.
May 8, 2023 11:26 am
Great idea!
May 4, 2023 2:05 pm
Which of these dough conditioners would work best with gluten-free flour? Which one(s) would you NOT use with gluten-free flour?
May 4, 2023 7:22 pm
Interesting that the control had the greatest volume.
May 8, 2023 11:26 am
I think it’s just kind of the angle