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