question on fat sources in ww breads
i have here in my home 3 fat sources: margarine, canola oil, and vegetable oil. how might these 3 differ in how they affect the bread ? and, a bonus, what is your favourite fat source for your ww breads, including those i have not listed ?
fwiw i've already used margarine as a fat source and enjoyed the result, though i replaced only 5% of the 67%-ish hydration with margarine.