Lecithin to retard staling...?
I am making a new panettone this year for christmas, and am wondering if I should amend the formula with lecithin to make it resist staling a little longer. My old formula (Berenbaum's) did this, and I'm not quite sure if I should give it a try with Suas's.
On the up side, the Suas panettone is based on a natural starter, and the acid should help it remain stable for longer. But... this one also has less butter and egg yolk.
Any thoughts or suggestions?