Shirley J Professional Dough Conditioner - Dough Enhancer for Bread, Rolls, Pizza, & More - Versatile & Easy to Use Bread Improver - Improves Rise, Texture, & Elasticity - 1 lb.

Muy buen producto

I make a lot of different styles of homemade bread. For my standard "house bread" as I call it...my goal is to get as close as I can to the cheap, squishy, store bought loaves (like wonder bread or whatever). I read about this stuff and decided to give it a try using my standard recipe. I didn't change anything other than to add about a 1/2 tsp. of this stuff (bag recommends 1/4 tsp. per cup of flour and my recipe uses a little over two cups of flour). And wow, what a difference it made!To start...the dough came out quite a bit stickier than it normally does. Not terrible, I was still able to manage it fine, but stickier. This dough conditioner also seemed to slow down the rise somewhat...I normally do a second rise of 40 minutes...this time it probably needed closer to 55 minutes. So again...not a huge difference but a difference all the same.But wow! When the bread was finally done, I knew that this was the ingredient that I had been missing! Gone was the tougher crust that homemade bread usually has...instead I had that nice, soft and squishy crust of a store bought loaf. Same goes for the interior. So far, I've only used it with this one recipe but I've been very happy with the overall texture every time!

Unfortunately you can’t return. I tried using this quite a few times and my breads were a waste. I was using the King Author and it works beautifully. I thought most were the same but clearly no. I’m just upset from all the wasted ingredients that I had to throw away.

Shirley J is the inventor of dough enhancer. And this works so beautifully. I actually put it in ALL of my baked goods... brownies, muffins, and bread.

Not worth the time or the money.I get better results using 2 tablespoons of instant potato flakes addedto my flour mix

I ordered this to try as I ran out of my favorite enhancer. Not a good purchase. My bread came out pretty wierd. Going back to my old brand.

If you bake bread you need this. Look for a high quality improver and it will make a difference. I used this to make Vietnamese banhmi and they make a huge difference.

I just got my enhancer 2 days ago. I made a loaf of bread as I usually do. Perfect store-like bread. I bake mine at 285 in a convection oven for 40 minutes. Noticeably light brown crust. It has beautiful Sliceability, still feels fresh on day 3. I think the bad reviews were that one had bad yeast or it didn't proof right and the other obviously used way too much water , milk or oil. Try it again doubters, because this is what I was looking for!