I see a lil something called bread improver on the shelves of my local supermarkets. It's some white powder.
I wanted to ask...
Is it the same as vital wheat gluten, and what's the difference when using it?
Baking can also be a little more of an exacting science. There is nothing wrong with experimenting with a recipe after you've proven it and made it many times. I make many different types of breads and have never in my life used a bread improver.