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Hi all;
Some time back a poster noted that they added lecithin to their bread
ingredients to improve texture.  I copied it down and then of course lost
it.  If the poster or anyone else remembers this could you please advise: 1)
How much is used in a batch?, 2) Which is the better to use, the liquid
lecithin or the granular lecithin?, and 3)Is it added to the wet or the dry
ingredients?
Thanks for your help
John in AZ