No-Nasty Bread Improver · How to Use
Everything you need to know about using our No-Nasty Bread Improver, in about a minute of reading.
How do you use No-Nasty Bread Improver? Use one level teaspoon of our No-Nasty Bread Improver for every 500 to 600 g of flour. Whisk or sieve it through the dry flour before anything wet goes in, then make your bread exactly as your recipe says. Nothing else changes: same flour, same water, same starter or yeast, same timings.
The four steps
- Weigh your flour the way you always do.
- Measure one level teaspoon of No-Nasty Bread Improver per 500 to 600 g of flour.
- Whisk or sieve it through the dry flour, before any water, starter or yeast goes in. You want it evenly spread through the flour rather than dumped into wet dough. Don't stress if it isn't perfectly incorporated, it will work itself out during kneading or the pull, stretch and fold stage.
- Carry on with your recipe exactly as written. Nothing else changes.
How much for your batch
500 to 600 g of flour: 1 teaspoon
750 to 900 g of flour: 1.5 teaspoons
1 kg to 1.2 kg of flour: 2 teaspoons
A level teaspoon is roughly 2.5 g, so a 50 g bag is about 20 loaves. That is the rate on the pack and the rate I use, so I would stick to it rather than eyeballing extra.
Meet the product
No-Nasty Bread Improver
No-Nasty Bread Improver
Three real ingredients for a better rise, a deeper crust and a loaf that stays soft for longer.
Shop now →Quick answers
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How much do I use?
One level teaspoon of No-Nasty Bread Improver per 500 to 600 g of flour. Scale it with your batch.
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When do I add it?
Into the dry flour, before any water, starter or yeast. Whisk or sieve it through so it is evenly spread.
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Which breads does it work in?
Sourdough, sandwich loaves, dinner rolls, focaccia, pizza dough, any yeast-raised bread.
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Does it replace my starter or yeast?
No. No-Nasty Bread Improver is an addition to your flour, not a raising agent. Keep your starter or yeast exactly as your recipe says.
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Why does it live in the fridge?
Cold keeps the malt at its best, so it goes on doing its job properly for longer. It will not spoil if it has been sitting out, it just works better kept cold. Reseal and pop it back in.
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Do I change anything else?
No. Same flour, same water, same timings, same method. That is the whole point.
A note on the best before date
The best before date on your bag is a guide to when it will do its best work, not a safety cut-off. The ingredient that changes most over time is the diastatic malted wheat flour, and its activity gently eases off as it ages. That is the same reason we ask you to keep the bag in the fridge, which slows it down.
Past the date you may notice a little less colour in the crust than when the bag was fresh, but it is still doing a job and it is still perfectly good to use. Best before means exactly that: best before, not unsafe after. As with anything in your pantry, trust your senses, and if it ever smells or looks off, let it go.
One thing to note: No-Nasty Bread Improver contains wheat and barley, so it contains gluten and is not suitable for a gluten free diet. Full ingredients and allergen details are on the product page.
Want to see it in a real loaf?
The easiest way to see what No-Nasty Bread Improver does is to use it in a loaf you already know. Ellen's Beginner White Sourdough Loaf is the one I would start with. Bake it the way you always have, then bake it again with a teaspoon of improver through the flour and compare the crust.
Want more from your home baking?
A better crust and a loaf that stays soft for longer, from three real ingredients and one teaspoon.
