The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can one use lemon zest in Tartine bread recipe

kensbread01's picture

Can one use lemon zest in Tartine bread recipe

without retarding the yeast?  i figured I better ask first before I start another designer bread.  I was planning to add a whole lemon zest to a 500 g loaf.  Or maybe a half lemon, just depends on the size of the lemon.


breaducation's picture

You definitely can use lemon zest in breads and it should have no real effect on the yeast. Half a lemon is probably a good place to start but you may need to do some tweaking to find the flavor sweet spot.

dabrownman's picture

in white breads with a lot of weak protein AP in them.  The acid helps to strengthen the gluten.  The loaves rise and hold their shape better.  Citric acid does what it does in bread:-)