I bought a canister of Laura Brody's dough enhancer from Sur la Table on the advice of a fellow baker group member. I tired it once, but didn't see any significant improved results. The instruction calls for one teaspoon per one cup of flour. It's suppose to help the bread rise better (especially for low gluton breads like wheat or rye). I was making French bread with ap flour. My resulting bread was very yeasty in smell, something I didn't get without the product. The rise, crust or the crumb didn't significantly improve. Did I get a bad canister? Has anyone else tried it with success?