Bread or dough improver is a mixture of diastatic malt powder, vital wheat gluten and starches designed to increase yeast health and bread texture. It is a good thing to use for certain breads, especially whole wheat and rye, at it improves the texture and spring.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."