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Unpopular opinion: pre-mixed dough enhancers aren't worth the money
I've been baking bread for about 8 years now, mostly sourdough and simple yeasted loaves. Last month at a local baker's meetup in Portland, someone was pushing a $15 bottle of dough enhancer like it was magic. I tried a sample batch with it and honestly, my regular recipe with just flour, water, salt, and a bit of diastatic malt powder came out better. The crumb was tighter and the crust wasn't as crisp with the enhancer. Am I missing something, or do other people find these mixes are overhyped too?
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the_margaret4mo ago
That $15 bottle from the Portland meetup sounds like the same one Dave from our group tried. He cut the dosage by half and still got that tight crumb you mentioned. The diastatic malt powder you're using already does the heavy lifting for browning and oven spring. Dough enhancers are basically just ascorbic acid and enzymes you can get cheaper separately.
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