cynic- We should all be able to make a great loaf of bread using flour, water, salt and yeast, but the commercial bakers have all kinds of things they add, and then along came the Automatic Bread Maker and we couldn't make a loaf unless we loaded the Bread Machine with gluten, dough enhancers, flavor enhancers, dough relaxers, etc...... There are a number of dough enhancers (dough developers or dough conditioners) used commercially that can also be used at home. They tend to fall in these categories - mold inhibitors, antistaling agents and dough improvers. You can find recipes on-line for homemade dough enhancers that include a number of ingredients and might save money over commercial "dough enhancer" products. Here's one example: How to make Homemade Dough Enhancer: 1 cup wheat gluten 2 tablespoons lecithin granules 1 teaspoon ascorbic acid crystals 2 tablespoons powdered pectin 2 tablespoons unflavored gelatin 1/2 cup nonfat dry milk 1 teaspoon powdered ginger Mix together and store in an airtight container in the refrigerator. For 100% whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with the flour. \-Vitamin C (aka ascorbic acid) aids in better gluten development, especially if there is any wheat germ/whole wheat flour in the recipe. There is a substance in wheat germ (glutathione) that breaks the gluten bonds \- and as a result we get those squatty loaves of 100% whole wheat bread. When you add vitamin C it repairs the gluten and counteracts the negative effects of Glutathione. Add 1/8 t. ascorbic acid powder per loaf if there is wheat germ or whole wheat flour (which contains wheat germ) in a recipe. Ascorbic acid promotes yeast growth and helps yeast work longer and faster. It also helps produce the acidic atmosphere in which yeast grows best. Don't add ascorbic acid to naturally\-leavened breads (aka sourdough) because it is naturally acidic. You'll notice ascorbic acid is often an ingredient in yeast products. \-Egg yolk \- for antistaling and better gluten development \-1/4 t. ground fenugreek, rosemary, ginger, or cinnamon for enhanced yeast activity and better keeping qualities \-If you plan on freezing the bread use honey instead of sugar in the recipe. \-Add raisin juice or raisin pulp to a recipe to extend the shelf\-life of bread. \-My personal favorite trio \- chia seeds (or chia seed gel), agave nectar and coconut oil. Chia seeds or chia seed gel will help maintain the moisture in the crumb and keep it from migrating from the crumb to the crust. Coconut oil will help prevent mold and slow staling. Agave nectar, due to it's high content of monosaccharides has a high osmotic pressure. This characteristic in this sweetener helps to inhibit the growth of microorganisms (mold). Agave nectar increases the water retention properties. \-Salt \- use a quality high\-mineral sea salt. Minerals \= better gluten development. Yeast needs minerals and certain amino acids. \-Bean Flour \- French flour is fortified with 2% fava bean flour and it is supposed to improve dough performance and enhance flavor, nutrition and yeast growth. Chickpea flour is another add\-in choice. \-Barley Malt Syrup, Malt, Diastatic Malt Powder \- adds enzymes to supply sugars for better yeast growth. It also improves the nutrition, texture and keeping quality. Too much will make the bread gummy, dense and either too sweet or bitter. \-Lecithin \- Which is naturally occurring in egg yolks, but is yet one more add\-in that helps bread remain soft and moist because it slows down oxidation. \-Vital Wheat Gluten \- If you use a large percentage of low\-gluten or gluten\-free flour in a recipe, it can benefit from additional gluten. The problem using vital wheat gluten is that too much will cause the bread to be tough. It can also take much longer to develop the gluten if there is a high percentage in the dough. \-Mashed potatoes, potato flakes, potato water \- Acts as a dough enhancer and adds moistness. When it comes to refrigerating bread dough \- or choosing a refrigerator dough recipe \- mashed potatoes (or other pureed vegetable) is important because it preserves moisture in the dough in the dry climate of the refrigerator. Adding cooked rice to a recipe will do the same thing. And that's just a partial list..... \-Grainlady

Not only is this delicious, it reheats beautifully (although it won't be puffy again): CORN & ARUGULA SOUFFLE For one large casserole or 3-6 ramekins, depending on size You can also use spinach, well drained, instead of the arugula. Add black pepper to taste. 2 tblsp light olive oil or butter 3 tblsp flour, plus 1/4 cp extra to add to egg yolks 1 cp milk or half and half 3 eggs, separated 2 cups cooked or frozen thawed corn, preferably white 1/2 cp wilted arugula leaves 1/2 tsp salt or more to taste 1/4 tsp pepper if using spinach instead of arugula 1 tblsp chopped fresh tarragon or thyme 1/4 to 1/2 cp grated Parmesan Heat oven to 350º. Oil a 2-qt round casserole, or 5-6 one-cup ramekins. In a 3-qt saucepan, make a white sauce with first three ingredients. Beat egg yolks, salt and the 1/4 cp extra flour in a bowl. Add 1 cup of the hot white sauce while blending slowly; then pour egg yolk mixture back into saucepan and cook over medium-low heat, stirring constantly, for 2 minutes. Remove from heat and let cool for 30 minutes. Add corn and arugula or spinach. Add pepper and fresh herbs to taste. Whip egg whites with a pinch of salt until very stiff but not dry. Fold into corn mixture, pour into casserole and top with grated cheese. Bake for 30-35 minutes (bowl size). If using ramekins* (or soup dishes), check after 20 minutes! Be sure to bake until browned on top and puffy. The ramekins can be made ahead of time. Run a knife around the edge to loosen the soufflés and refrigerate. Bring to room temp before reheating in a 400º oven for 10 minutes by adding a tablespoonful of cream or milk to each one. Serves 4 as side dish, 3 generously. With the added 1/4 cp flour, this will not sink as much as a regular soufflé as it cools. * this fits four 1-1/2 cup ramekins perfectly.

DC, I realized the Bob's Red Mill pearls weren't going to be as large as the truly large pearls. But I thought that product would be an alternative to those who seemed to be having problems locating any larger pearls in the first place and also having problems preparing the imported ones correctly. Since Bob's claims their "Small Pearl Tapioca is used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert.", I thought perhaps the preparation would be closer to what some people were remembering. I use instant tapioca about once a year when I make rhubarb sauce, and that's it. I know it's terrible to confess, but if I ever get the hankering for tapioca pudding, I just pick up some Kozy Shack from the grocery store -- usually a couple of times a year, especially when I'm sick. Your savory versions sound intriguing, though.

Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!