On Sat, 16 Sep 2006 13:33:34 -0700, "Frank103" >
wrote:

>I was looking at a recipe for pizza dough in the King Arthur book and it
>says to use, I think it was, 2 teasoons of dough relaxer, which is supposed
>to relax the gluten and make the dough easier to work with. Anybody use this
>and is it worth spending money on? I have never seen it on supermarket
>shelves so I guess it's a specialty item. Thanks in advance.
>Frank
>
I got some and it works fine. When I'm making pizza and I want a
real good stretch without the spingback affect. I also like king
arthur flour. In fact they have alot of things that I like. The only
thing I don't like is the shipping charge to hawaii. Get there
catalog and if you can find there flour give it a try. I have also
found the baking book to be one of the finnest. OK one of my top 5
books on baking. Quality products that they stand behind. Great
service and friendly knowledgable people.
And I'm the asshole that puts everybody to the test . Especially if
they start to get stupied over the phone. These folks Shine every
time.
Go for it.