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4 reviews
If you care about your homemade bread, buy this product.
The secret to bread staying fresh longer and tasting better. I use it at a rate of two tablespoons in 3 cups of bread flour for a yield of 8 large kaiser rolls. (too much makes the bread doughy like english muffins)
I've used crushed malt (sold for beer brewing) in the past for the same purpose and in the same quantity. This works a little bit better as far as lightness of the finished bread.
Yeast love this stuff, it contains enzymes that convert starch to sugar. One enzyme becomes inactive at 130F and the other 160, if my memory serves, so it probably wouldn't do to add it to boiling water.
I bake bread twice a week, and buy yeast by the pound and flour in 30 lb sacks, so I'd say I'm serious about bread. I can't stand store-bought bread, and prefer my own bread to all but a few NYC bakeries. Chain supermarkets? Fugetaboutit..Read full review
Verified purchase: Yes • Condition: new • Sold by: 0wincrest0
Works great for pizza dough.
Used for pizza dough. Made the dough crispy and chewy, plus it browned better.
Verified purchase: Yes • Condition: new • Sold by: 0wincrest0
Very quick ship
First time using it, but it did what it should.
Verified purchase: Yes • Condition: new • Sold by: 0wincrest0
It’s good
Works like it’s supposed to for bread , no complaints.
Verified purchase: Yes • Condition: new • Sold by: 0wincrest0