Debbie wrote:
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?
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Debbie, I'm not at all sure that the lecithin is actually 'aiding the
oil' as the original recipe states. I usually add one (only) teaspoon of
olive oil to my loaf of bread, but occasionally I forget the oil, and
can see no difference in the results. Lecithin either does the job by
itself of there's enough oil in the wheat to work.
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By the way, to the person who wondered how to add a bit of whole wheat
flour to their bread: You'll have to expect to use more water as you
replace some of the white flour with the whole wheat, and do use the
ginger, vitamin C, & lecithin dough enhancer. The bran in whole wheat
has cutting edges that 'pop all your boubles' making a brick loaf. The
dough enhancer seems to 'teflon coat' those edges and you'll get a much
higher loaf. I'd suggest you start out by substituting no more than 1/4
of the white with whole wheat, get a feel for how much more water to
add, and not increase the whole wheat until you've gotten a good loaf
with these proportions.
Raphael Ryan
Kansas City, MO