Dough conditioners/enhancers/rye sours/flavors
Do any of you yeast bread bakers use any of these-that you assemble personally from recognizable ingredients?
Am only a home baker-not commercial. Make all of our breads and freeze extras. Currently, I only use a bit of ground ginger and ascorbic acid as addenda.
Sometimes. I add wheat gluten and malt syrup when making whole grain and seedy breads.
I do notice a slight difference when I 'comparison bake with and without.
Curious whether anyone buys the mixes from KA.