I've been reading the comments about how long homemade bread stays fresh before going stale. Several years ago, I worked up a recipe for a basic yeast dough I can use for making midget loaves, round loaf sandwich buns, kaiser rolls, dinner rolls, etc. I add some Diastatic Malt Powder to my recipe for sourdough(made with KAF Instant Sourdough Flavor), Potato, Italian, Focaccia to help prolong the shelf life. When i make my dough up as Cracked Wheat I add the Diastatic Malt Powder & Vital Wheat Gluten to prolong the shelf life. The Vital Wheat Gluten also helps boost the dough rise. To help ensure finished bread retains sufficient moisture, I'll add some KAF Potato Flour to all my variations. I also use some KAF Easy Roll Dough Improver in all but the Sourdough variation to keep the dough from becoming too tough to shape.

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