You Know What is In it.
Ah, the smell of fresh baked sodium bisulfite, lipoxygenase, azodicarbon-amide, and good old fashioned DATEM (diacetyltartaric acid esters of monoglycerides), to name a few.
What could grandma be cooking in the kitchen? Well, labeling laws allow all of the above and more to be listed as “dough conditioners“ and “dough enhancers” on bread, buns, etc. They make both big corporations and little mom and pop bakeries, (that sometimes don’t label any of the contents) more profitable by speeding up proofing and kneading time, along with giving a pretty homemade goodness look, better crumb, and a bonus of longer shelf life! Wow! What a deal!
Grandma should be making authentic sourdough bread with a starter culture instead of buying store bought labeled sourdough that has yeast and vinegar. Folks, real sourdough is not a sweetbread, but it’s not necessarily sour tasting. It also has big holes throughout the loaf.
It’s true that these dough conditioners and enhancers that are in the majority of bread products purchased in grocery stores, restaurants, and bakeries make picture perfect bread and perfect crumb with no gaping holes. However, let’s have holes in our bread and not in our head.
FloridaFunTimes 