While looking through some of my bread cook books looking for a use for
some excess lemon juice I ran across some recomendations for the use of
lemon juice as a dough conditioner to provide a higher rise, lighter
texture, and stronger dough. It said, " You can add one teaspoon lemon
juice for every two cups of bread flour without affecting the flacor of the
bread". I have been using it in the last four batches of whole grain bread
that I have made and am very pleased with the results.
Dick Carlton, Brookings, OR