[This archived page was originally created in 1998. The product is no longer available.]
Yeast Dough, Pie Dough, and batter Enrichment Formula for Paper Thin Pizza Crust, Waffles and Biscuits and Perfect Pie Crusts and Rolled Cookies
This baker's formula puts an end to doughs that fight back, and bake tough. Try a few tablespoons in yeast doughs, pie crusts and batters—you'll never bake without it again!
How it works: The Dough Relaxer is made from four all natural ingredients. High heat process non-fat dry milk tenderizes the dough, gives it a rich, soft crumb, makes it easy to roll and adds a calcium boost. Diastatic malt (made by slowly roasting barley over low heat) is a natural amylase—an enzyme that helps convert some of the starch in the flour into sugar, which is the food yeast likes the best. These enzymes become inactive as soon as the bread goes in the oven. The natural sours make the dough slightly acidic to activate the yeast, and the very small amount of baking powder helps to rise the bread by reacting with the natural sours.
How to use it: For yeasted doughs add one gently rounded tablespoon of Dough Relaxer per cup of flour to dry ingredients. For pie crusts, biscuits, rolled cookies, pancakes and waffle batters add one teaspoon per cup of flour to dry ingredients.
How to store it: Store at room temperature, tightly covered. Take care to use a clean, dry measuring spoon when scooping into the container. This product does not need refrigeration.
For best results: This product is not recommended for yeast doughs made completely with whole wheat or other whole grain flours, or breads baked in the bread machine. If you are using a bread machine, you will get the best results by programming for MANUAL or DOUGH cycle, removing the dough after the final rise, shaping and baking it out of the machine. Dough with the Relaxer tends to overrise and then sink when baked in the machine's tall pan. The result is a sunken loaf. Yeasted doughs will rise at a slower rate when made with the Relaxer. They will, however, have quite a large oven spring (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to overrise before baking.
"My pizza crust fights back!" "My family loves soft bread and rolls and are turning up their noses at my tough bread," are laments that I often hear from the students in my bread classes and the people who use my books and products. The biggest challenge in making hand formed yeast bread, rolls and pizza crusts is to balance the action of the gluten (the protein in flour that becomes activated by the kneading process and is the secret to making good, strong bread) with the derire for a dough that is relaxed enough to behave while it`s being rolled, shaped or braided, and mellow enough to make a soft, rich loaf of bread with a nice crisp outer crust.
For many years, I've been adding a mix of bakers' ingredients to my pizza crusts,, bread and rolls. There ingredients, magically condition dough so that it rolls out like a dream and makes light-as-a-cloud breads and rolls. Imagine my delight when I discovered that adding a little bit to pie crusts, and pancake batters enriches, lightens and relaxes them as well.
This is a hand-holding company—let me know if you need help.
Recipes using this product:
This page created September 1998
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