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Have you ever noticed how some US supermarket bread is soft and springy? One reason is azodicarbonamide, or ADA, is a flour bleaching agent and dough conditioner used to improve the texture and shelf life of bread. ADA helps dough rise faster and gives bread a uniform texture. But when it’s heated during baking, it breaks down into other compounds, including small amounts of semicarbazide and ethyl carbamate. In animal studies, semicarbazide has been linked to increased tumour formation, and raw
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Have you ever noticed how some US supermarket bread is soft and springy? One reason is azodicarbonamide, or ADA, is a flour bleaching agent and dough conditioner used to improve the texture and shelf life of bread. ADA helps dough rise faster and gives bread a uniform texture. But when it’s heated during baking, it breaks down into other compounds, including small amounts of semicarbazide and ethyl carbamate. In animal studies, semicarbazide has been linked to increased tumour formation, and raw
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Shirley J Professional Dough Conditioner - Dough Enhancer for Bread, Rolls, Pizza, & More - Versatile & Easy to Use Bread Improver - Improves Rise, Texture, & Elasticity - 1 lb.
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Comment "fresh flour" for more details⤵️ In order to bake the lightest, fluffiest, and most shelf-stable bread, commercial bread producers add a dough conditioner called “L-cystine.” This ingredient is often be sourced from ✔️ human hair, ✔️ hog hair, and ✔️ duck feathers. I can't make this up, guys 😮 Want to avoid your daily dose of duck feathers? Try making your own bread, or find an organic source. Even so, your organic or homemade bread has been stripped of nutrients if it's made with dead
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Not all sourdough is created equal. If the label says yeast and dough conditioners… that’s not real sourdough. And while there’s nothing wrong with using commercial yeast, it’s untrue and misleading to label bread as sourdough when it’s not. Some people simply like the taste of sourdough, but for many others, they eat it because their bodies can only tolerate long fermented grains. Bread labeled as sourdough should really be sourdough. Real sourdough = fermented flour, water, salt, and starter.
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Not all sourdough is created equal. If the label says yeast and dough conditioners… that’s not real sourdough. And while there’s nothing wrong with using commercial yeast, it’s untrue and misleading to label bread as sourdough when it’s not. Some people simply like the taste of sourdough, but for many others, they eat it because their bodies can only tolerate long fermented grains. Bread labeled as sourdough should really be sourdough. Real sourdough = fermented flour, water, salt, and starter.
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Here’s our favorite quick and easy to make CLOUD DOUGH recipe! 🙌🏻 You’ll need: ⭐️ 1 cup Hair conditioner & ⭐️ 2 cups of Cornstarch ⭐️ Liquid Food coloring (optional) 💕I made a pink batch and added a few drops of food coloring! 1. Add 1 cup of conditioner to a mixing bowl. 2. Add 1 cup of cornstarch to the mixing bowl and mix. 3. Add a few drops of food coloring if you want colored dough. 4. Add another cup of cornstarch and mix. 5. Fold and blend with your hands to get the right consistency.
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FacebookBright Little Brains
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Did you know some commercial breads contain an additive made from human hair? L-Cysteine, a dough conditioner used to make bread softer, can be sourced from duck feathers, hog hair… and yes, even human hair. It’s processed, broken down, and added to many store-bought breads to improve texture. Check your bread labels, friends. Or better yet, start milling your own. Follow @ninnescahhomestead to learn how to bake good bread, grow a garden and preserve food with me! 🫶🏻 | Ninnescah Made
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