Bread-Bakers v102.n013.5

Melissa..

I have used liquid lecithin for years, use it in almost all my breads. I 
add two to three tablespoons to most recipes, about a tablespoon to 4 cups 
of flour. It gives you a higher rise, better keeping qualities, and a more 
tender dough.

By lubricating the strands of gluten it makes them more effective, and has 
long been used in Europe as an 'improver' for poor flour.

Barrie J. Lax
Ottawa, Ont.
Canada
barlax@synapse.net