Dough Magic

This is the secret weapon that turns homemade bread from good to bakery-level great. A simple dry mix of lecithin granules, dried whey, diastatic malt powder, ginger, fruit pectin, ascorbic acid, and cornstarch works behind the scenes to improve everything about your dough.

The lecithin acts as a natural emulsifier for a softer crumb. Diastatic malt feeds the yeast for a better rise. Ascorbic acid strengthens gluten development. Together, they produce loaves with better texture, higher volume, and a longer shelf life.

Mix it up in five minutes, store it in an airtight container, and add a tablespoon or two to your favorite bread recipes. One batch makes about 3 cups, so it’ll last you through dozens of bakes.

Pro Tips

• Add 1 tablespoon per loaf of bread dough along with the dry ingredients
• Use diastatic (not non-diastatic) malt powder since the active enzymes are what help the yeast
• Store in a cool, dry place in an airtight container for the longest shelf life
• Works in any yeast bread recipe: sandwich loaves, rolls, pizza dough, and enriched breads