Bread-Bakers v098.n004.3

Raphael Ryan  wrote:
<<and the lecithin aids
the oil in causing the strands of gluten to slip against each other more
easily and thus rise better.>>

Hello,

What if you are using a recipe with no added oil?  Do you think there
enough oil present in the flour (esp. whole wheat) to do the same? Or do
you only use this on breads with added oils?

best,
Debbie
Concord, MA
visit the Concord, MA Homepage at http://www.concordma.com