5 Ingredients To Help Your Bread Rise Higher

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5 INGREDIENTS TO HELP YOUR
BREAD RISE HIGHER
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September 7, 2016 by Marye Audet — 59 Comments

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Are you ready to help your bread rise into high, billowy, Categories
beautiful loaves? Our grandmothers knew that certain Select Category
ingredients helped bread dough rise faster and higher,
have a better texture, and keep longer. These things still
work well today!
If your bread doesn’t rise as high as you’d like read on!
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One of the most frequent questions people ask me when it
comes to baking bread is how I achieve those big, uffy
loaves. It’s not really a secret – I do what commercial
bakeries do.
Dough enhancer.
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Dough Enhancers Will Help Your Bread Rise Higher
DOUGH ENHANCERS WILL HELP YOUR BREAD RISE

HIGHER
There are a lot of reasons bread doesn’t rise to its full

potential, so to speak, but one way to ensure that gorgeous
high rise loaf is a dough enhancer. Commercial bakeries
use it for a reason.
Now, I am not telling you to use bunch of chemicals that

you dump into the dough mixture. There are lots of natural
ingredients that help your bread achieve that gorgeous
shape that you are looking for. Here are some of my
favorite ingredients to make your dough rise higher. You
can use one of them or combine several. Take some time to
try them to see what works for you.
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Ginger? Yes please!
GINGER
I rst learned about adding 1/4 teaspoon powdered ginger

from an ancient cookbook. Old cookbooks are one of my
addictions and I found this one in a second hand store.
That was back when I rst started baking bread in 1974.
The note to add ginger was handwritten in the yleaf so I
tried it – and loved the result.
Ginger is still my favorite additive when I bake bread. The

spice boosts the yeast like that rst cup of coffee hitting
you in the morning, if you know what I mean. The yeast
gets more active much more quickly. Add 1/4 teaspoon of
ginger in with the water when you are rst proo ng the
yeast to help your bread rise higher and uf er.
By the way? Prior to my posting a bread recipe with ginger

in the ingredients list back in 2006 there were virtually NO
bread recipes on the internet with ginger as an ingredient.
Yay me.
POTATO WATER
The next time you boil potatoes don’t salt the water. When
the potatoes are done save that cloudy water in a Mason
×
jar tightly covered in the fridge. Then,
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to make your uffy loaf of bread, warmpush
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potato water to don't miss
so you
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110F and use it in placei of the water in the recipe (in
il equal I !
measure). settings.

This works well to help your bread rise because of the
potato starch in the water. The starch encloses the Don't
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bubbles in dough and strengthens them. That makes your
bread rise lighter and higher. Of course it also gives a
pleasant avor and I feel good about being as frugal as my
grandmother was!
Don’t keep potato water more than a few days, though. It

sours and can really smell up your kitchen.
Amish White Bread
WHEAT GLUTEN
×
Wheat gluten is present in all
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substance that gives the dough that elastic feel. It so you don't miss
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strengthens the doughi and holds the gas bubbles produced
il I !
by the yeast and to make the bread rise higher.
settings.

You can buy vital wheat gluten, which is just the gluten.
Substitute 1 tablespoon gluten for 1 tablespoon ourDon't
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each cup of our for whole wheat bread and about half that
for white. So, if your recipe calls for 8 cups whole wheat
our you’ll remove 1/2 cup of the our and add 1/2 cup of
gluten. Add with the our.
If you’re making pizza dough or Italian bread you can add

about 1 1/2 tablespoons per cup of our to give your bread
that chewier texture.
DRY MILK POWDER
Adding 2 tablespoons instant dry milk powder per loaf of

bread will help your bread rise higher, stay soft, and hold
the moisture longer. That means it won’t get stale as
quickly. Dry milk powder creates a more golden brown
crust and improves nutrition, too.
Add it with the our.
Honey Oatmeal Bread
VITAMIN C POWDER
×
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coarser crumb but it will help sandwich loaves
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crumb — especially good
i when it comes to wheat ilbreads. I !
The acid of the vitamin C helps the yeast to work better
settings.
and also acts as a preservative by deterring the growth of

mold and bacteria. I toss the contents of a bottle of vitamin
C tablets in the blender, turn them into a powder, and then
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store it in a Mason jar. I use 1/8 teaspoon per loaf of bread,
adding it in with the our.
HOMEMADE DOUGH ENHANCER MIXTURE
Yeah I know. More than 5 ingredients to help your dough

rise because this is number six. Let’s think of it as a bonus,
ok?
If you want to take the time to make a homemade dough

enhancer mixture this one is pretty good. Store it tightly
covered in the refrigerator.
1 cup wheat gluten

2 tablespoons lecithin granules
1 teaspoon vitamin C granules
2 tablespoons powdered fruit pectin
2 tablespoons un avored gelatin
1/2 cup nonfat dry milk powder
1 teaspoon powdered ginger
Mix together and store in an airtight container in the

refrigerator. Add 3 tablespoons for each loaf of bread a
recipe makes and it works like a charm.
OTHER POSSIBILITIES
There are other additives you can use, of course. In

addition to the ones mentioned above people add dried
potato akes, lecithin, vinegar or a variety of other
ingredients. I tend to stick with those listed here because
in the 41+ years I’ve been making bread they haven’t let me
down!
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Honey Buttermilk Bread
RESOURCES
The following are af liate links. If you click through and

buy I get a small commission that helps to support the
blog. Thanks so much for being a part of Restless Chipotle.
Just about a year ago I wrote and published a bread making

book, Bread Bootcamp: It’s Not a Cookbook…It’s an
Adventure. I took all of the questions y’all have asked me
over the years and created a bread baking course that
takes you through the process from the basics to the
advanced. You start easy then get to the more complicated
recipes. By the time you nish the book you can make a
variety of breads.
I am currently working on a follow-up book but that’s a few

months out. If you are serious about learning to bake bread
this is the book to get.
Gluten our is available almost everywhere but I often get

mine on Amazon because it’s just so darn
convenient. Bob’s Red Mill Gluten Flour
IF YOU LIKED THESE BREAD BAKING TIPS YOU MAY ALSO

LIKE…
Yeast Bread Baking Tips Part 1 and Part 2

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Yeast Bread Baking Troubleshooting
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Filed Under: Homemade Breads Recipes: Grandma's Favorites,
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Tagged With: boost your bread, help bread rise, help your bread rise, homemade dough
enhancers, how to make bread rise faster, tips for homemade bread
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COMMENTS
Alice Shanks says

October 16, 2018 at 11:45 am
I live in North Texas and it has been raining for a week now
so when I read rainy days were good I decided to make you
honey buttermilk bread. Beautiful, I have never gotten this
kind of rise. Thank you for this. Hope I can use use the ginger
in my roll dough.
REPLY
Marye Audet says

October 16, 2018 at 12:46 pm
You can totally use the ginger in any recipe calling for
yeast. I hear ya about the rain… we’re in North Texas as
well and our property is bordered by two creeks so we’re
watching them ll up! I am so glad you like the recipe!!
REPLY
C2 INTERIORS says
October 16, 2018 at 10:48 am
can i use ginger to my sourdough bread? I have my own

sourdough culture. Is it only powdered ginger or would fresh
grated ginger work better?
REPLY
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October 16, 2018 at 12:46 pm
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I don’t know if sourdough will work the same way
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regular yeast? I’d give it a try – it’s powdered
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suzie says
October 3, 2018 at 8:11 am
Hi Marye, I am vegan and will not use the powdered milk or

the gelatin. Could I make your mixture minus those two
ingredients? Would it still work and if so how much would I
use .
Thank-you so much for your article, it was very informative,

Suzie
REPLY
Marye Audet says

October 16, 2018 at 12:52 pm
I am not sure… use one of the other techniques if you

don’t want to experiment.
REPLY
Jackson Sunday says

August 17, 2018 at 4:49 am
Can this method be use on meat susage roll dough?
REPLY
Marye Audet says

August 18, 2018 at 11:05 am
If it’s a yeast dough, yes.
REPLY
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Lucy says Get the FREE simple
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April 7, 2018 at 7:14 pm anything!
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I have been making bread for years too, but I learned canabe turned off anytime from browser
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from your articicle. Your never too old to learn.cant wait to
try your bread recipe.
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Marye Audet says

April 14, 2018 at 11:27 am
Thanks for stopping by Lucy! These tricks are from

vintage and antique cookbooks I’ve collected!
REPLY
Amy says
December 12, 2017 at 12:18 pm
Hello!
I do not have vitamin c granules or lecithin granules. I only

have the powdered versions of these two. Do you have any
idea as far as your homemade dough enhancer mix what
amounts I should use for the powdered versions? I do not
want to use too much or would the powdered ones even
work? Thanks!
REPLY
Marye Audet says

December 12, 2017 at 4:39 pm
I am unsure. Try half the amount of powdered?
REPLY
Juju says
October 25, 2017 at 1:04 pm
Mentioning ginger, Marye, is a great one, here! Fanstatic tips!
Ginger was also a new one to me until I happen to see it on

Donna Currie’s site, Cookistry, back in 2004. It also tends to
shorten rise time. ×
A few more shares that readers may nd useful.
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A tiny bit of barley malt powder makes for a great rise, either
anything!
homemade or commercial,i but realize not everyone may il have I !
access to it, unless ordering online.
settings.
Pasta water is another, similar to potato starch water,

especially if one steams potatoes rather than boiling. data tracking
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The pasta water is concentrated, if pasta is cooked in just Allow
enough water to fully cook pasta, as opposed
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water.
Although it may go against many who use yeast in more

copious amounts for a quicker rise, over the years, most yeast
manufacturers improved yeast’s ability to rise, requiring even
less yeast to be used, which actually improves the avor of
bread, along with a cold-ferment.
As little as 1/4 – 1/2 TSP may be used for up to 1 LB our,

however, bread may rise a bit slower and especially at sea
level versus high altitude. Sweet doughs do require a bit
more.
Again, some folks may not want to wait it out, and some nd
the process way too long, but the avor that develops is off
the chart.
Once I started using less yeast, autolyse, and cold-ferment, I

was a convert. Now, I stagger loaves to stay ahead, when the
urge hits.
Lastly, a lot of debate on this one, but at least in my case and

what is heard from some bakers, if wild yeast tends to be
abundant in kitchens from frequent yeast use, doughs may
also rise higher and/or more quickly. In addition, a high
altitude sure doesn’t hurt.
My kitchen faces north, so it is always cool in summer, and

pretty cold in winter, but have been fortunate in this
environment to see rsthand that doughs rise like
gangbusters, even while going through a 1 – 2 day cold-
ferment.
REPLY
Marye Audet says

November 2, 2017 at 11:08 am
that’s great!
REPLY
Janet says ×
September 23, 2017 at 8:11 pm
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I am using metal pans for my bread and parchment paper on
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pans for buns. My buns
i are so very/very light with the il I !
ginger/milk powder and wheat gluten, but the bottoms and
settings.
sides remain sticky, the top browns very nicely, any
suggestions? Cooking at 325 degrees
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Marye Audet says

cook at 350 and cover the top with aluminum foil when it
starts browning
REPLY
cindy3539 says
If using the recipe for your dough conditioner, do I add it in

addition to the our or is it a replacement for an equal
amount of the called for our? Thank you.
REPLY
Marye Audet says

Use it as a replacement to that amount of our.
REPLY
bkool says
September 5, 2017 at 3:31 am
Hello & thanks for the wonderful ideas.

Can these work with sourdough as well…?
REPLY
Marye Audet says

×
Some of them yes. I wouldn’t use anything with an acid
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pam says
August 14, 2017 at 11:26 am
was so happy to see your site i too live in n.texas and have
visited west on our way to and from a&m. there food is
awesome i just wish i lived closer but then my waistline i
dont think would.
REPLY
Marye Audet says

August 15, 2017 at 5:46 pm
My son’s at A&M this year so I expect I’ll be visiting

West often.
REPLY
James carpenter says

May 2, 2017 at 10:57 am
I love your ideas. I’ve been trying to bake a gf loaf. I am trying

to get a bit more of a rise out of it. And it goes very crumbly
after a day or two
Any suggestions
REPLY
Marye Audet says

May 2, 2017 at 2:46 pm
Gluten is the protein that makes bread rise light and

uffy.. You might try substituting 1/4 cup whey protein
powder that’s gf for 1/4 cup of the gf our. let me know
how it works.
REPLY
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April 15, 2017 at 2:01 pm il I !
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your tips are very wonderful. please can I use ginger and
vitamin c powder at same time
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Marye Audet says

April 18, 2017 at 7:39 am
Yes, you can.
REPLY
Renee Bushor says

April 21, 2018 at 4:30 pm
Is that 1/4 t. ginger per loaf? I usually make 6 loafs at

one time, so how much ginger would you
recommend to put in the water?
REPLY
Marye Audet says

April 21, 2018 at 9:33 pm
Probably 1/2 teaspoon would be ne.
REPLY
Daniel W Grubbs says

March 20, 2017 at 6:13 pm
Do you use just one at a time or use all ve together? Thanks

for the explanations and tips.
REPLY
Marye Audet says

March 23, 2017 at 7:19 am
I use one or two at a time. You’re welcome

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Daniel W Grubbs says Notifications can be turned off anytime from browser
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March 23, 2017 at 9:10 pm
Thank you. Bread turned out great using

Allow lecithin
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and ginger, was amazed.

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Tatyana says
November 14, 2016 at 2:19 pm
Wow, thank you so much!
REPLY
Marye Audet says

I hope it helps!
REPLY
LindieLee says
I notice your bread is in glass bread pans. Do you

recommend baking in glass? Are you recipes for
bread taking into account you are baking in glass?
REPLY
Marye Audet says

November 18, 2016 at 8:39 am
I prefer heavy materials like glass or cast iron

for bread. I don’t take the glass/ metal pans into
consideration because I haven’t found there’s
much difference in the bread either way. I think
glass makes the crust on the sides a little
crisper.
REPLY
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Raphael Higgins says

June 20, 2016 at 10:58 pm
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Amazing post! Just a quick question, do you add 1/4 teaspoon
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of ginger per loaf? or per how many loaves?
REPLY
Marye Audet says

June 24, 2016 at 5:51 pm
for anywhere from 1 to 4 loaves….:) If you are making

more than four you might want to add a pinch more.
REPLY
Zequek Estrada says

June 8, 2016 at 8:04 pm
I wouldn’t have guessed that you can use ginger to get the
bread to rise higher. I’m not much a baker myself but if I ever
try to attempt myself, I’ll make sure to try using ginger. Does
this work for all types of bread like biscuits or potato buns?
REPLY
Marye Audet says

June 13, 2016 at 10:19 pm
Yes. It just helps the yeast a bit…. energizes it.
REPLY
Abby_van_Totkuchen says
August 10, 2015 at 2:31 am
Thanks for sharing these awesome tips!

Going for the Honey Buttermilk Bread today!
REPLY
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Abby_van_Totkuchen says
August 13, 2015 at 3:05 pm
So good and uffy!

Great with Nutella of course :-D.
REPLY
Marye Audet says

August 16, 2015 at 11:07 pm
Of course!
REPLY
Steven says
August 9, 2015 at 1:34 pm
My wife shared your face book post for your Honey

Buttermilk bread. I would not call myself a professional baker
by a lony lony stretch, but I do bake and sell breads at our
local farmers markets. I tried the recipe for the Honey Butter
milk and my loafs turned out almost exactly like yours. ( so
often recipes I try don’t seem to work just right) After reading
out the ginger tip I thought I remembered my grandmother
using that trick. I looked back at her old cook book and sure
enough there it was in her bread recipe. Thanks for all the
tips.
REPLY
Marye Audet says

August 11, 2015 at 4:37 pm
Thanks Steven! That’s so cool!
REPLY
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Healing Tomato says
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August 6, 2015 at 9:47 am
I have never heard of using ginger to helpAllow

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bread rise.
These are great tips. Your bread looks so good.
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REPLY
Marye Audet says

Thank you so much!
REPLY
Susan | LunaCafe says

August 5, 2015 at 11:09 pm
Awesome tips! I’ve been baking bread and teaching bread

baking for decades and haven’t encountered some of
these.Looking forward to trying them all. Thanks for the great
article!
REPLY
Marye Audet says

It’s one of the reasons I love those old cookbooks!
REPLY
Thrifty DIY Diva says

August 5, 2015 at 10:33 pm
Thank you for these tips! I had never heard of adding ginger!!
REPLY
Marye Audet says

August 7, 2015 at 8:15 am ×
Thanks for reading!
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August 5, 2015 at 10:27 pm
Dear Marye, what a great article!! Thank you for sharing these
tips…love the idea of adding ginger…I have to give some of
these a try next time. xo, Catherine
REPLY
Marye Audet says

let me know what you think
REPLY
Des @ Life's Ambrosia says

August 5, 2015 at 10:15 pm
I have always wanted to make my own bread but have yet to

actually try it. Your loaves look beautiful and I am loving
these tips. I might just have to try my hand at it!
REPLY
Marye Audet says

You should!
REPLY
Alisa Fleming says

This is such a wonderful post Marye, I hadn’t heard of three of

these – especially cool on the ginger! Stumbled and pinned
×
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Yep! That is from an 1880’s cookbook!!

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allie @ Through Her Looking Glass says

Great post Marye! I love to bake bread. I have found over the
years that many bakers I know are afraid of yeast. My mom
and sisters are. And I’m not sure why. I am the one always
chosen to make the rolls and bread for holidays, and I don’t
mind a bit. But I think your tips might put the fears of those
who are yeast averse to rest. I didn’t know about the ginger,
potato water or vitamin C. I always learn so much here. I
often add granulated soy lecithin to my bread and not only
does it add nutrients, but keeps the bread fresh for much
longer. Thanks for this great post!
REPLY
Marye Audet says

I love baking bread. I’ve used lecithin, too…
REPLY
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HOME RECIPES ABOUT ESSENTIALS FOR SUCCESS

September 7, 2016 by Marye Audet — 59 Comments

If your bread doesn’t rise as high as you’d like read on!

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Dough Enhancers Will Help Your Bread Rise Higher

DOUGH ENHANCERS WILL HELP YOUR BREAD RISE

There are a lot of reasons bread doesn’t rise to its full

Now, I am not telling you to use bunch of chemicals that

Allow anonymous data tracking

Don't Allow Allow

Ginger? Yes please!

I rst learned about adding 1/4 teaspoon powdered ginger

Ginger is still my favorite additive when I bake bread. The

By the way? Prior to my posting a bread recipe with ginger

Allow anonymous data tracking

Don’t keep potato water more than a few days, though. It

Amish White Bread

Allow anonymous data tracking

If you’re making pizza dough or Italian bread you can add

DRY MILK POWDER

Adding 2 tablespoons instant dry milk powder per loaf of

Add it with the our.

Honey Oatmeal Bread

and also acts as a preservative by deterring the growth of

HOMEMADE DOUGH ENHANCER MIXTURE

Yeah I know. More than 5 ingredients to help your dough

If you want to take the time to make a homemade dough

1 cup wheat gluten

Mix together and store in an airtight container in the

There are other additives you can use, of course. In

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Honey Buttermilk Bread

The following are af liate links. If you click through and

Just about a year ago I wrote and published a bread making

I am currently working on a follow-up book but that’s a few

Gluten our is available almost everywhere but I often get

IF YOU LIKED THESE BREAD BAKING TIPS YOU MAY ALSO

Yeast Bread Baking Tips Part 1 and Part 2

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« Dark Chocolate Truf es Are Irresistible and Easy

Alice Shanks says

Marye Audet says

can i use ginger to my sourdough bread? I have my own

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Hi Marye, I am vegan and will not use the powdered milk or

Thank-you so much for your article, it was very informative,

Marye Audet says

I am not sure… use one of the other techniques if you

Jackson Sunday says

Can this method be use on meat susage roll dough?

Marye Audet says