Home Bread-Bakers v104.n041.3

lemon juice

"Dick Carlton" <carlton@wave.net>
Tue, 14 Sep 2004 07:40:17 -0700
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