anything at all, really. It helps to make the crumb more regular, to incorporate fats more evenly (especially with weaker flours), but it doesn't really work as a preservative. It's an improver when you don't use eggs, just that.
It's also supposed to preserve gluten integrity when you freeze dough, but I can't say for sure as I haven't tried this feature yet.
I use fat-free lecithin in every loaf I bake, sourdough or not, wheat or rye, about 0.5 g per 1lb loaf. It reduces dough buckiness, softens crumb, retards the firming of the crumb, so it gives impression of delayed staling.
Still, I have no idea even about that feature, how much it retards staling. It is supposed to delay it for 2-4 days, but in my place bread disappears so fast, that I have to bake twice a day more often than not. No time for staling.
I meant de-oiled lecithin in form of non-greasy to touch powder. To distinguish it from the usual form of commercial lecithin sold in a blend with oils at least 1:1.
San Luis Bakery uses soy lecithin and soy flour in its sourdough. I don't know why they use soy flour. If their sourdough were any good I wouldn't have to bake my own.
At least, not so I noticed. I use a liquid soy lecithin mostly as a pan release. I mix about 1 tsp liquid lecithing (a thick golden liquid) with about 1/2 c vegetable oil and brush this in pans as a pan release. Works great!
I have used it in breads early on but since I don't have breads hanging around long enough to stale, I stopped using it.
anything at all, really. It helps to make the crumb more regular, to incorporate fats more evenly (especially with weaker flours), but it doesn't really work as a preservative. It's an improver when you don't use eggs, just that.
It's also supposed to preserve gluten integrity when you freeze dough, but I can't say for sure as I haven't tried this feature yet.
I use fat-free lecithin in every loaf I bake, sourdough or not, wheat or rye, about 0.5 g per 1lb loaf. It reduces dough buckiness, softens crumb, retards the firming of the crumb, so it gives impression of delayed staling.
Still, I have no idea even about that feature, how much it retards staling. It is supposed to delay it for 2-4 days, but in my place bread disappears so fast, that I have to bake twice a day more often than not. No time for staling.
as it's phospho-lipid. If you read the nutritional facts you will see near 100% lipids.
I meant de-oiled lecithin in form of non-greasy to touch powder. To distinguish it from the usual form of commercial lecithin sold in a blend with oils at least 1:1.
Does lecithin affect the flavor of the bread?
San Luis Bakery uses soy lecithin and soy flour in its sourdough. I don't know why they use soy flour. If their sourdough were any good I wouldn't have to bake my own.
At least, not so I noticed. I use a liquid soy lecithin mostly as a pan release. I mix about 1 tsp liquid lecithing (a thick golden liquid) with about 1/2 c vegetable oil and brush this in pans as a pan release. Works great!
I have used it in breads early on but since I don't have breads hanging around long enough to stale, I stopped using it.
Several bread-ingredient lists I have looked at contain soybean oil, and other bakers on TFL have suggested oil or fat to keep bread moist longer.