Shirley JProfessional Dough Conditioner - Dough Enhancer for Bread, Rolls, Pizza, & More - Versatile & Easy to Use Bread Improver - Improves Rise, Texture, & Elasticity - 1 lb.

With 4 young kids, I don't have much time for baking so I bought this for my Mom, who does a lot of baking, to try. The results were awesome! She loved using the product and we enjoyed eating the results. It was the fluffiest, most delicious loaf of bread she's baked. Highly recommend!

I make a lot of different styles of homemade bread. For my standard "house bread" as I call it...my goal is to get as close as I can to the cheap, squishy, store bought loaves (like wonder bread or whatever). I read about this stuff and decided to give it a try using my standard recipe. I didn't change anything other than to add about a 1/2 tsp. of this stuff (bag recommends 1/4 tsp. per cup of flour and my recipe uses a little over two cups of flour). And wow, what a difference it made!To start...the dough came out quite a bit stickier than it normally does. Not terrible, I was still able to manage it fine, but stickier. This dough conditioner also seemed to slow down the rise somewhat...I normally do a second rise of 40 minutes...this time it probably needed closer to 55 minutes. So again...not a huge difference but a difference all the same.But wow! When the bread was finally done, I knew that this was the ingredient that I had been missing! Gone was the tougher crust that homemade bread usually has...instead I had that nice, soft and squishy crust of a store bought loaf. Same goes for the interior. So far, I've only used it with this one recipe but I've been very happy with the overall texture every time!

I don't know if I'm using this wrong. But I'm just following the instructions in the bag. Neither the bag nor the website say anything about adjusting the recipe, but I just couldn't get a smooth dough.The picture shows two dough balls. Both made with the same recipe, the same mixing and kneading time and techniques. The only difference is the one on the left has the "enhancer", the one on the right is straight up.Gluten didn't form well, dough is crumbly and fragile. It did not bounce. It did not raise at all (no surprise, no structure to support the rise).I'm not an expert baker, but I've been successfully baking these recipe for quite some time now. I wanted to try the enhancer to get smoother crumb. But nope. Never again. This thing somehow breaks the dough!

Shirley J is the inventor of dough enhancer. And this works so beautifully. I actually put it in ALL of my baked goods... brownies, muffins, and bread.

Not worth the time or the money.I get better results using 2 tablespoons of instant potato flakes addedto my flour mix

I ordered this to try as I ran out of my favorite enhancer. Not a good purchase. My bread came out pretty wierd. Going back to my old brand.

Fast shipping and quality product!

Muy bueno para tus horneados