<<Disclaimer: Verify this information before applying it to your situation.>>

I must apologize as I requested information on dough enhancers a while
back and with long hours at work and a long bout with bronchitias I have
put off and almost forgot my summery.

        Lecithin, ascorbic acid and vinegar were the choices I recieved.

        I have been experimenting and have discovered that about a teaspoon of
"liquid lecithin" used in bread where apple juice with ascorbic acid
(Beech-Nut) replaceing the water and sugar, seem to do a nice job. I
forgot my last loaf and it raised over the side of the pan. It also made
the texture of the bread as well as the crust much more enjoyable. My
begals are softer inside and my cinnimon rolls went nuts raising and was
too soft to roll so I just turned it into cinnimon bread. Liquid
Lecithin is a bit messy and hard to clean from my measuring spoon so I
have taken to guessing as I pour it from the bottle so I guess a little
extra probably dosn't hurt.
        I did recieve a mention of a place (I believe it was) in Salt Lake City
the made a GF dough enhancer but my letter was returned undeliverable.
The person who made the suggestion  gave me a list of the ingredients
and the main ones were, guess what, ascorbic acid and lecithin. Along
with yeast and a few other odd things.
        I hope this is helpful and that you forgive me for not responding
sooner. I would like to hear of your experiences with this. Maybe I can
work on perfecting it more.
        Joyce Miller

> I have seen many references, both here and in books, to adding lecithin to
> our bread dough for better texture, etc. What I haven't seen anywhere is
> HOW MUCH?!?! I also would like to know if it is supposed to substitute for
> something else in the recipe?
>
> Anne Washburn