BAKERS CLUB EST 1991 Handmade Dough Conditioner - Bread Enhancer & Baking Enhancer for Better Texture, Volume & Shelf Life - Natural Yeast, Pizza Dough, Bagels, Muffins,

This is what I have been missing all these years, its the secret ingredient. The bread is so soft and uniform. There is a bit of a learning curve as it didn't seem to proof as big, but when I put it in the oven it doubled in size, this stuff is great, I always wondered why my bread was always so crumbly as compared to store bought bread. This solves the issue. Also, the bread simply tastes better and the pizza dough was easier to work and tasted great. The only drawback is the price, I wish it were cheaper, but I guess good things are worth what you pay for them.

I'll write reviews for products that perform better than expected, and this one of those. I've used an Amish whute bread recipe for sandwich bread for quite sometime. But adding this dough conditioner made it even better. The softness, texture, and even the 2 rises are so much better than without. Now I have bread that reminds me of what we used to get from my childhood. Try it, and see the difference.

I make whole wheat bread twice a week for my family. this product keeps the bread softer and helps it rise well with the aid of gluten. i pckg lasts forever

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.

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.