Comments on: Rosemary Parmesan Focaccia http://justbaking.net/2008/08/15/836/ Need We Say More? Tue, 06 Jan 2009 09:31:03 +0000 http://wordpress.org/?v=2.0.4 by: Jeri http://justbaking.net/2008/08/15/836/#comment-19307 Sat, 16 Aug 2008 15:29:46 +0000 http://justbaking.net/2008/08/15/836/#comment-19307 My recipe for Focaccia calls for a tbsp. of lecithin. I don't know if you can taste it, but it is good for you and I add it to most of the breads I make. Your bread looks so yummy! <em>Hi Jeri, </em> <em>Thanks for your kind words! I think lecithin would make a good addition to many (maybe not all) breads. As a natural emulsifier, lecithin would enable the ingredients to combine more easily, shortening mixing time and improving the texture of the end product. Also, I would think that the stabilizing effects of lecithin on the more volatile ingredients (oils, eggs, etc.) would result in a bread that holds its moisture and maintains freshness for a longer period. Thanks for the suggestion!</em> <em>All best,</em> <em>Sandy</em>    My recipe for Focaccia calls for a tbsp. of lecithin. I don’t know if you can taste it, but it is good for you and I add it to most of the breads I make. Your bread looks so yummy!

Hi Jeri,

Thanks for your kind words! I think lecithin would make a good addition to many (maybe not all) breads. As a natural emulsifier, lecithin would enable the ingredients to combine more easily, shortening mixing time and improving the texture of the end product. Also, I would think that the stabilizing effects of lecithin on the more volatile ingredients (oils, eggs, etc.) would result in a bread that holds its moisture and maintains freshness for a longer period. Thanks for the suggestion!

All best,

Sandy 

 

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