I tried to email Joan@bakershotline but my message was bounced. Not to worry. I think I have some information that may be helpfull to others so post this if you wish. I eventually stumbled upon a very informative, 2 page document from Lallemand / AYS. Baking update Volume 1 Number 13. It is wholly concerned with Dough Conditioner and fully explains and lists the individual additives and groupings, as well as giving the usage levels as percentages of flour mass. My searching also led me to find that instead of the listed Ammonium salts, I could use Ground Ginger as a Yeast Nutrient. For the home baker this is a formula for "Home Made" dough conditioner using readily available ingredients. I've got my first batch going ATM so I'll give an update later. These quantities will make enough for 50 loaves at 680 grams or 1.5lbs. 400 grams Vital Wheat Gluten 100 grams Lecithin Granules 60 grams Soy Flour 1 gram Ascorbic Acid (I crushed 2 x 500mg Sugarless Vitamin C tablets) 1 gram Ground Ginger. Grind and mix. Use at 10 - 12 grams per 400 grams of flour. This converts to 1/2 ounce per pound of flour. (It is about 1 Tablespoon).

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