First set of pictures are the Lehmann dough with the 7% blend. Second set of pictures are the regular Lehmann dough. Last picture is the two pizzas side by side. It can be seen on both dough balls how differently they fermented on the bottom of the dough balls.
These are the ingredients I used in the natural "blend" or dough conditioner I am trying.
lecithin granules, high heat milk powder, Knox gelatin, vital wheat gluten, Diastatic Malt powder, and Vitamin C. A big thanks to Peter (Pete-zza) for helping me to be able to understand how to go about even trying to make my "blend" to try out in the Lehmann dough! If it wasn't for his understanding of math, I wouldn't have been able to go forward with these experiments.