The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Granular lecithin

Hoyden's picture
Hoyden

Granular lecithin

This might seem fairly obvious to everyone else, but I was kind of surprised by it, so I'll share it for all the people that are as challenged as I am.


I was trying to find an alternate source for granular lecithin because I didn't want to pay shipping costs from King Arthur Flour . . .


Anyway, people use it as a nutritional supplement so you can buy it from vitamin and health food stores.  I got some at Whole Foods today.  It was cheaper than KA and it comes in a canister which is nicer is my pantry than the bag was.


I'm so pleased.

siuflower's picture
siuflower

which aisle?


 


siuflower

Hoyden's picture
Hoyden

I found it at Whole Foods in the aisle with the powdered nutritional supplements, things like whey protein etc.  The brand I got was NOW foods.  I think Amazon carries it too.

norabrown's picture
norabrown

You can use an egg or two also.

Katherine P's picture
Katherine P

Is it overkill to use lethicin AND an egg?  The recipe I have for basid dough call for 2 T of lethicin and lists an egg as optional.  I have just used both.  (but have not known why)  I use freshly ground flour if that makes a difference in the answer.


KJP

novicebaker's picture
novicebaker

What is Granular lecithin used for? I am sorry if its a dumb question:(

Hoyden's picture
Hoyden

It is used to increase the shelf life of baked goods.  If you eat your bread quickly, you probably don't need it.  I tend to bake a lot and freeze my bread, so I think it helps the flavor a bit.  As norabrown pointed out, you can put an egg yolk in your dough because they contain lecithin.  In my house eggs aren't reliably available, so I like the can of lecithin in the pantry. 


Lecithin is an emulsifier (helps oils and water to mix) and you can make a decent home-made non-stick cooking spray from liquid lecithin.


It's also supposed to be good for your brain and nerves.

novicebaker's picture
novicebaker

Hoyden, thanks a lot for explaining it, I really appreciate it. Wow, I am already learning so many stuff:)