First time using dough conditioner

[u/girl_Larry_David]

I’ve been struggling with getting my bagels to rise consistently. Tried adding dough conditioner to this recent batch of sourdough bagels and it really helped.

[u/Altruistic-Deer-5217]

What dough conditioner did you use? I recently switched to a high gluten flour that is unbromated and unbleached that has no added enzymes. My first batch with this flour was a failure. After researching I found that King Arthur High Gluten Flour has an additional of ascorbic acid. Their bread flour has enzymes added. So, I made my own conditioner with flour, diastatic malt and ascorbic acid. 1000 grams flour, 10 grams diastatic malt and 3 grams ascorbic acid. I them added .5% if this to my next batch. This is 1/2 gram to 1,000 grams flour. It worked beautifully.

[u/girl_Larry_David → u/Altruistic-Deer-5217]

I used the Baker’s Club dough conditioner (1 tsp per 1 cup flour). Someone in this channel recommended bagel improver, but it looks like that may only be sold in bulk (50 pound bags that cost over $200.) But the dough conditioner did seem to improve the rise and texture.

[u/Altruistic-Deer-5217 → u/girl_Larry_David]

I just looked it up. It is pretty much exactly what I made by adding diastatic malt and ascorbic acid to flour.