Anybody use a dough relaxer?
 

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

Anybody use a dough relaxer?
 

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.


Dough relaxer is a solution looking for a problem, IMO. I never
find dough hard to work with, especially pizza dough. If I need
it to relax I put it down for a few minutes.

I'd go ahead with the recipe and just leave that stuff out.

--
Reg

Anybody use a dough relaxer?
 

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.

Anybody use a dough relaxer?
 

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.. Frank

I read on a board somewhere that dough relaxer was a mild acid. You
could try a small amount of fruit fresh to see if it helps.

Note: One effect of adding a little acid to a yeast dough is that it
will rise more quickly.

Anybody use a dough relaxer?
 

BobbiJo_AZ wrote:
> 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.. Frank
>
>
> I read on a board somewhere that dough relaxer was a mild acid. You
> could try a small amount of fruit fresh to see if it helps.
>
> Note: One effect of adding a little acid to a yeast dough is that it
> will rise more quickly.
>
The page for "laura brody's bread relaxer" says "The Dough Relaxer is
made from all natural ingredients: high heat process non-fat dry milk,
diastatic malt, natural sours and baking powder. This unique combination
of ingredients naturally tenderizes and relaxes the dough, with the
non-fat milk also delivering a calcium boost."

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

Anybody use a dough relaxer?
 

try Hodgsonmills.com. They have something called Vital wheat gluten with
vtamin C.

Anybody use a dough relaxer?
 

I've used Laura Brody's bread relaxer with great success. I've only used it
in Pizza dough. I've never found letting it "rest" a solution for getting
it to stretch out the way I want without having to fight it. I want pizza
not a fight and when I'm letting the kids do the work it's more encouraging
for them too if it stretches easily.

Lynne

"Frank103" > wrote in message
news:DcZOg.12429$JR5.7551@dukeread11...
>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
>