by Sharon Anne Hill
Yield: 1 1/3 cups
Makes: 21-Tablespoons, enough for (10) 1 1/2 lb loaves
1/3 cup SAF Red instant yeast or Red Star
1/3 cup Instant ClearJel powder
1/3 cup lecithin POWDER
or 1/2 cup lecithin GRANULES (see Notes)*
1/3 cup vital wheat gluten
2 1/2 tsp baking soda
1/2 tsp Fruit Fresh, aka: ascorbic acid
Whisk together, and store in a Mason pint-jar and store within the freezer.
Baking Breads: Add 2-Tablespoons Enhanced YEAST Mix (per 1 1/2 lb loaf) INSTEAD of just yeast, to your favorite bread recipes that include whole grains.
*Note: I much prefer lecithin POWDER, except for lecithin GRANULES are easier to find. So to compensate, combine the ingredients (except yeast) in a food processor, cover and process to grind the granules into a fine powder. Whisk in the instant yeast or pulse to mix.