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LecithinHelps keep bread fresher longer and works with the gluten

to make a lighter bread. It also helps make the bread moister

and acts as a mild preservative. Made from soy or egg yolks.

Comes in liquid or granular form.

Use: 1 Tablespoon per cup of flour

Non-Diastatic MaltSuper food source for the yeast which give the bread better

structure & makes the bread softer & tender. Made

from dried sprouted barley and is not the same as malted

milk powder. Comes in liquid or granular form.

Use: 1/4 teaspoon per cup of flour

Ascorbic AcidCreates an acidic environment for the yeast which helps

it work better. It also acts as a preservative & deters

mold and bacterial growth. If you can't find pure ascorbic

acid crystals you can use Fruit Fresh (canning isle) or a

crushed/powdered vitamin C tablet.

Use: 1/8 teaspoon per loaf

Dry Acid WheyIt is the essence of buttermilk with out the milk solids.

Like with Ascorbic Acid it helps create a good environment

for the yeast work quickly and vigorously, giving a maximum

rise in short periods of time. Acts as a preservative & deters

mold and bacterial growth. When buying Dry Acid Whey make

sure it says "acid" on the package. If it doesn't

assume it is sweet whey which isn't the same and won't work

correctly.

Use: 1 teaspoon per cup of flour

Vital Wheat GlutenVital wheat gluten occurs naturally in all wheat and wheat

derived white flours. Some white flours have more or less

than others. Vital wheat gluten only does one thing, it helps

improve the rise and texture of bread. With out it you have

a rock, door stop, paper weight. Generally, if you are using

white bread flour you don't need to add any. However, all-purpose

or whole grain flours need Vital Wheat Gluten.

1 Tablespoon per cup of flour

PectinPectin adds moistness to the bread and it replaces fat in

the bread. This is the same pectin used to make jams and

jellies. It comes in liquid and granular form. The granules

are easier to work with and store.

Use: 1 teaspoon per loaf

GingerGinger is a yeast booster it gives it a "quick-start",

and keeps it working. Because of its astringent properties

it also helps keep the bread fresher longer and it deters

mold and bacterial growth. It is best to used powdered ginger

in your bread. You don't have to worry you won't taste it

in the amount used.

Use: 1/4 teaspoon per loaf

Dry MilkMilk helps with crust browning, bread moisture, taste and

nutritional value. It also helps the dough to relax for those

times you want to roll it out or shape it. Dry milk or powdered

milk work the same.

Use: 1 Tablespoon per cup of flour

GelatinGelatin helps with bread texture and moisture. It is also

of nutritional value and is good for the hair and fingernails.

Make sure to use unflavored gelatin.

Use: 1 teaspoon per loaf

FatsFats. Fats help with taste, texture and the moisture of

the bread. Most French bread recipes don't contain fat as

it takes away the chewiness of the bread. You don't need

to be worried about the fat content of most bread. Most recipes

use a tablespoon or two and that is for the whole loaf. A

single slice is very low in fat.

1 Tablespoon per cup of flour

EggsEggs add rise, color, texture and taste to bread. Also,

if you use the yolk as well you get some of the effects like

using lecithin.

Use: 1 large egg replaces about 1/4 cup of liquid in the

recipe.

ButtermilkButtermilk helps the yeast work quickly and vigorously,

giving maximum rise in the time frame allotted by bread machines.

It also softens the texture of the bread. Like with any acid

type addition it also helps keep the bread fresher longer

and it deters mold and bacterial growth. You may need to

add 1/2 to 1 tsp. of baking soda to the bread to offset the

tartness of the buttermilk. I personally, like the tartness

as it reminds me of sourdough.

Use: 1/2 Cup replaces the same amount of other liquid in

the recipe.

GarlicGarlic is a flavoring in larger amounts, but in smaller

amounts it helps the yeast, it makes the dough easier to roll

out and it is a preservative and deters mold and bacterial

growth.

Use: 1 teaspoon per loaf, will affect flavor

Cake FlourCake flour makes for a softer more tender bread. It also

makes a good addition to Pizza dough as it helps make rolling

out the dough easier.

Use: Replace up to 1/4 of the flour called for in the recipe

(no more).

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Q: Is there a natural bread preservative?
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