Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
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7 жыл бұрынA few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
You can find the printable recipe on our website whats4chow.com/2016/11/10/baki...
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@beautenaturelle9989 7 жыл бұрын
Great demonstration!! I have used lecithin also. May I add that adding lecithin extends the softness of the dough meaning it does not dry out as fast. It acts similar to store bought bread, I did say similar not exactly. Store brought bread have additional additives to keep that softness we are all use to. Love your channel!
@Whats4chow 7 жыл бұрын
Hi --- thanks for the interesting feedback. Yes, the bread will have an extended shelf-life as well! Thanks for your input, and thanks for watching!!!
@basukitriarso9924 7 жыл бұрын
Thank you, Sir ! A very useful and helpful hint, Sir !
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