What can you use instead of bread improver?

Answer 1

Several things can be used: Lecithin, Non-Diastatic Malt, Ascorbic Acid, and so on. You can find lists online, like here: http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php

Answer 2

Try using Baby Formula Milk Powder. It works brilliantly, just like normal improver.I use the 6 months plus one, Try the following recipe200ml Ordinary Cows milk with 1/3oz Fresh yeast, creamed as usual with one teaspoon of sugar.10oz of Strong flour, I use half brown, half white.4 scoops of Baby milk powder (about 1oz)1 teaspoon of salt1 tablespoon of MargarineMake as per normal, when the yeast froths right up add the liquid to the dry ingredients and knead for 10 mins.Prove till doubled in size the knock back and shape, rise again then cook.This works absolutely perfectly for me, just as good as any improver I have ever used.The nice thing too is that the baby milk adds fortification to the bread without adding masses of horrid chemicals.James.

Answer 3

Try using Baby Formula Milk Powder. It works brilliantly, just like normal improver.I use the 6 months plus one, Try the following recipe200ml Ordinary Cows milk with 1/3oz Fresh yeast, creamed as usual with one teaspoon of sugar.10oz of Strong flour, I use half brown, half white.4 scoops of Baby milk powder (about 1oz)1 teaspoon of salt1 tablespoon of MargarineMake as per normal, when the yeast froths right up add the liquid to the dry ingredients and knead for 10 mins.Prove till doubled in size the knock back and shape, rise again then cook.This works absolutely perfectly for me, just as good as any improver I have ever used.The nice thing too is that the baby milk adds fortification to the bread without adding masses of horrid chemicals.

Answer 4

Vitamin C, (a crushed tablet diluted in a small amount of water). Nigella Lawson suggests adding a tiny amount of Smash! (instant mashed potato) to make white bread softer (sounds plausible but I haven't tried it out, so cannot personally recommend it).

You can just leave the bread improver out; I figure adding additives to homemade bread almost defeats the purpose of making it yourself. (Bread improver is usually used when there is no time for the full 3-5 hours required for bread to rise and prove. Which is a shame since it's this time when the bread acquires it's flavor- through a long fermentation process. )

Or, just switch to a recipe without bread improver in it. There's many available. "Dough" by Richard Bertinet is completely free of recipes requiring bread improver; they all work out well and most take under 2 1/2 hours to make (most of the time is for rising, not hands-on work).

Answer 5

It depends on what your making, but melba toast or bread crumbs will work.

Answer 6

No, bread improver cannot be substituted for yeast in any bread recipe. The amount of yeast in the bread improver is not enough to leaven the entire batch of bread.