{"product_id":"no-nasty-bread-improver-for-sourdough-any-yeast-bread","title":"No-Nasty Bread Improver | For Sourdough \u0026 Any Yeast Bread","description":"\u003cdiv style=\"max-width: 640px;\"\u003e\n\u003cp style=\"margin: 0 0 12px; font-family: 'Playfair Display',Georgia,serif; letter-spacing: 3px; font-size: 12px; color: #4f6952; text-transform: uppercase;\"\u003eNo-Nasty Bread Improver\u003c\/p\u003e\n\u003ch2 style=\"font-family: 'Playfair Display',Georgia,serif; font-size: 20px; font-weight: 500; line-height: 1.3; color: #171813; margin: 0 0 8px;\"\u003eBetter bread, none of the nasties.\u003c\/h2\u003e\n\u003cp style=\"margin: 0 0 18px; line-height: 1.6; color: #555555;\"\u003eNo-Nasty Bread Improver is a three-ingredient bread improver for sourdough and any yeast-raised loaf, hand-made in small batches with diastatic malted wheat flour, sunflower lecithin and roasted malted barley. It gives you a better rise, a deeper golden crust, a softer crumb, and a loaf that stays soft for longer instead of going hard by day two.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 18px; line-height: 1.6; color: #555555;\"\u003eOne teaspoon per 500 to 600 g of flour, whisked through before anything wet goes in. That is the whole method, and one 50 g bag is about 20 loaves.\u003c\/p\u003e\n\u003cdiv style=\"background: #eef2ee; border-radius: 10px; padding: 14px 16px; margin: 0 0 18px;\"\u003e\n\u003cp style=\"margin: 0 0 6px; font-size: 14px; line-height: 1.6; color: #444444; font-style: italic;\"\u003e\"I looked into the natural ones, read the labels, and thought: not a chance. What's the point of baking from scratch if you add the same rubbish back in? So I made the only one I'd actually use.\"\u003c\/p\u003e\n\u003cp style=\"margin: 0; font-size: 13px; color: #888888;\"\u003eAlyce\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin: 0 0 18px; font-size: 13.5px; line-height: 1.5; color: #4f6952;\"\u003eCreated by \u003ca href=\"https:\/\/www.alycealexandra.com\/pages\/about-us\" target=\"_blank\" rel=\"noopener\" style=\"color: #4f6952; font-weight: 600; text-decoration: none;\"\u003eAlyce Alexandra\u003c\/a\u003e, author of over a dozen cookbooks since 2011.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 18px;\"\u003e\u003cspan style=\"display: inline-block; background: #4f6952; border: 1px solid #4f6952; border-radius: 999px; padding: 5px 14px; margin: 0 6px 8px 0; font-size: 13px; font-weight: 500; color: #ffffff;\"\u003eThree ingredients\u003c\/span\u003e \u003cspan style=\"display: inline-block; background: #4f6952; border: 1px solid #4f6952; border-radius: 999px; padding: 5px 14px; margin: 0 6px 8px 0; font-size: 13px; font-weight: 500; color: #ffffff;\"\u003eSmall batch\u003c\/span\u003e \u003cspan style=\"display: inline-block; background: #4f6952; border: 1px solid #4f6952; border-radius: 999px; padding: 5px 14px; margin: 0 6px 8px 0; font-size: 13px; font-weight: 500; color: #ffffff;\"\u003eHandmade\u003c\/span\u003e \u003cspan style=\"display: inline-block; background: #4f6952; border: 1px solid #4f6952; border-radius: 999px; padding: 5px 14px; margin: 0 6px 8px 0; font-size: 13px; font-weight: 500; color: #ffffff;\"\u003eVegan\u003c\/span\u003e \u003cspan style=\"display: inline-block; background: #4f6952; border: 1px solid #4f6952; border-radius: 999px; padding: 5px 14px; margin: 0 6px 8px 0; font-size: 13px; font-weight: 500; color: #ffffff;\"\u003eFor sourdough \u0026amp; yeast bread\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit,minmax(200px,1fr)); gap: 18px; margin: 0 0 4px;\"\u003e\n\u003cdiv style=\"border-left: 3px solid #4f6952; padding-left: 12px;\"\u003e\n\u003cp style=\"font-family: 'Playfair Display',Georgia,serif; font-size: 15px; font-weight: 500; color: #4f6952; margin: 0 0 6px;\"\u003eWhat's in it\u003c\/p\u003e\n\u003cp style=\"margin: 0; font-size: 14px; line-height: 1.6; color: #444444;\"\u003eDiastatic malted wheat flour, sunflower lecithin, roasted malted barley flour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border-left: 3px solid #d8d2c4; padding-left: 12px;\"\u003e\n\u003cp style=\"font-family: 'Playfair Display',Georgia,serif; font-size: 15px; font-weight: 500; color: #888888; margin: 0 0 6px;\"\u003eNever added\u003c\/p\u003e\n\u003cp style=\"margin: 0; font-size: 14px; line-height: 1.6; color: #888888;\"\u003eMSG, artificial colours, flavours or preservatives, anti-caking agents, fillers or bulking agents, soy flour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border-top: 1px solid #4f6952; padding: 18px 0 20px; margin-top: 26px;\"\u003e\n\u003cp style=\"font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813; margin: 0 0 10px;\"\u003ehow to use it \u0026amp; what it does\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px; line-height: 1.6; color: #444444;\"\u003eWhisk or sieve one teaspoon through your flour for every 500 to 600 g, before anything wet goes in. Then make your bread exactly as you always do: no extra step, no change to your recipe, no new skills. \u003cstrong\u003eA better rise, a deeper golden crust, a softer crumb, and a loaf that stays soft for longer instead of going hard by day two.\u003c\/strong\u003e It works in sourdough, sandwich loaves, dinner rolls, focaccia, pizza dough and any yeast-raised bread. Keep the bag in the fridge and reseal it promptly after use.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px; line-height: 1.6; color: #444444;\"\u003eThis is not about rescuing a loaf that isn't working. It's about taking a loaf you're already proud of and pushing it further.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdetails style=\"border-top: 1px solid #4f6952;\"\u003e\n\u003csummary style=\"cursor: pointer; padding: 14px 0; font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813;\"\u003ewhy I made it\u003c\/summary\u003e\n\u003cdiv style=\"padding: 2px 0 16px; line-height: 1.6; color: #444444;\"\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eI've baked sourdough at home for years and the results are genuinely amazing, except for one thing. My loaves would be perfect for a day or two and then go hard, while a shop-bought loaf stayed soft for noticeably longer. It wasn't the bread going stale that bugged me. It was the bread going hard.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eSo I started looking into bread improvers, and I was excited to find there were \"natural\" options out there. Then I bought them and read the labels and thought: there is not a chance I'm putting that in my bread. What's the point of baking from scratch if you add the same rubbish back in? For years I told my audience two things about bread improvers: you don't need one, and why would you want to add that stuff anyway. That held true for every single improver I could find in Australia.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eBut I still wanted that caramelised crust and a loaf that stayed soft for longer. There wasn't a good option, so I started testing ingredients I was genuinely happy to use in my own kitchen. What I ended up with is a three-ingredient blend that gives a better crumb, a more caramelised, toasty crust, and a loaf that stays soft for longer.\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eSince my family and I started using it, it has levelled up our bread in a way I didn't think was possible at home without nasty ingredients. I'm the home cook who said she'd never use a bread improver. This is the one that changed my mind.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #4f6952;\"\u003e\n\u003csummary style=\"cursor: pointer; padding: 14px 0; font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813;\"\u003ehow it's made\u003c\/summary\u003e\n\u003cdiv style=\"padding: 2px 0 16px; line-height: 1.6; color: #444444;\"\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eHand-made in small batches in Melbourne by Alyce and her mum, in the same commercial kitchen where our flavour blends are made. Same recipe, same ingredients, same care, just more of it.\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eEvery ingredient in here earns its place. Diastatic malted wheat flour gives the extra fermentable sugars behind a darker, caramel-malty crust. Sunflower lecithin does the one job fermentation can't do at all, keeping the crumb soft instead of letting the loaf go hard. Roasted malted barley flour adds direct colour and toasty notes that round the whole thing out. Three ingredients, three distinct jobs, nothing along for the ride.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #4f6952;\"\u003e\n\u003csummary style=\"cursor: pointer; padding: 14px 0; font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813;\"\u003eingredients\u003c\/summary\u003e\n\u003cdiv style=\"padding: 2px 0 16px; line-height: 1.6; color: #444444;\"\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eDiastatic malted wheat flour, emulsifier (sunflower lecithin), roasted malted barley flour.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003e\u003cstrong\u003eCONTAINS WHEAT AND BARLEY (GLUTEN). NOT SUITABLE FOR A GLUTEN FREE DIET.\u003c\/strong\u003e May contain sesame, soy, tree nuts and dairy. Vegan.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 12px;\"\u003eNet weight 50 g. A level teaspoon is roughly 2.5 g, so one bag is about 20 loaves.\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eKeep refrigerated.\u003c\/strong\u003e Reseal promptly and return to the fridge straight after use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #4f6952;\"\u003e\n\u003csummary style=\"cursor: pointer; padding: 14px 0; font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813;\"\u003ewhat's not included\u003c\/summary\u003e\n\u003cdiv style=\"padding: 2px 0 16px; line-height: 1.6; color: #444444;\"\u003e\n\u003cp style=\"margin: 0;\"\u003eMSG, artificial colours, artificial flavours, preservatives, anti-caking agents, fillers or bulking agents, soy flour. Just REAL ingredients, same as you've got in your pantry at home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-top: 1px solid #4f6952; border-bottom: 1px solid #4f6952;\"\u003e\n\u003csummary style=\"cursor: pointer; padding: 14px 0; font-family: 'Playfair Display',Georgia,serif; font-size: 18px; font-weight: 500; color: #171813;\"\u003eyour questions, answered\u003c\/summary\u003e\n\u003cdiv style=\"padding: 2px 0 16px; line-height: 1.6; color: #444444;\"\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eWhat does a bread improver actually do?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px;\"\u003eA bread improver is a small addition to your flour that changes how the dough behaves and how the finished loaf turns out. No-Nasty Bread Improver gives you a better rise, a deeper, more caramelised crust, a softer crumb, and a loaf that stays soft for longer rather than going hard after a day or two.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eDo I actually need a bread improver for sourdough?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px;\"\u003eNo, you don't need a bread improver to bake great sourdough, and I said exactly that for years. No-Nasty Bread Improver is for bakers who are already happy with their loaf and want to push the crust, the crumb and the softness further, without adding anything they wouldn't want in their own kitchen.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eHow much No-Nasty Bread Improver do I use, and when do I add it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px;\"\u003eUse one teaspoon of No-Nasty Bread Improver per 500 to 600 g of bread flour. Whisk or sieve it through the dry flour before anything wet goes in, then carry on with your recipe exactly as written.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eCan I use No-Nasty Bread Improver in a Thermomix machine or a bread maker?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px;\"\u003eYes. No-Nasty Bread Improver goes in with the flour, so it works with whatever you already use to make your dough, whether that's a Thermomix machine, a bread maker, a stand mixer or your hands.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eWhy does No-Nasty Bread Improver need to be kept in the fridge?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 14px;\"\u003eKeeping No-Nasty Bread Improver in the fridge keeps the malt at its best, so it goes on doing its job properly for longer. It won't spoil if it's been sitting out of the fridge, it just works better for longer when it's kept cold, so reseal the bag and pop it straight back in.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cstrong\u003eIs No-Nasty Bread Improver gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eNo. No-Nasty Bread Improver contains wheat and barley, so it contains gluten and is not suitable for a gluten free diet. It's made for ordinary wheat-flour sourdough and yeast breads, not for gluten free baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cp style=\"font-size: 13px; color: #777777; line-height: 1.6; margin: 14px 0 0;\"\u003e100% Australian owned and operated family business. Handmade in Australia from local and imported ingredients. Made in a facility that also processes sesame, soy, tree nuts and dairy products.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"alyce alexandra","offers":[{"title":"Default Title","offer_id":53845283766579,"sku":"AAHQ6203","price":14.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0816\/7738\/6035\/files\/no-nasty-bread-improver-00-packet.jpg?v=1786505937","url":"https:\/\/www.alycealexandra.com\/products\/no-nasty-bread-improver-for-sourdough-any-yeast-bread","provider":"alyce alexandra ♡","version":"1.0","type":"link"}