Butter vs Oil in whole wheat sandwich bread
Hi guys, I've been a long time silent reader just because I consider myself an amateur baker but there's this one thing that I didn't find answered anywhere and keeps happening to me over and over:
For quite some time I have been making the same recipe of whole wheat sandwich bread —which usually turns beautiful, by the way— with butter. How come everytime I try to make it with vegetable oil I don't get (by far) the same rise nor any kind of oven spring whatsoever?
I really hope that anyone can help me,