by Bob Wright | Dec 9, 2018 | Homemade bread, Homemade Bread Bundle | 76 comments
Crestinaon October 27, 2019 at 11:43 am
How much Liquid Lecithin do you use for artisan sourdough bread and when do I add it
Reply
Lindsey Ramageon November 15, 2019 at 3:49 pm
Add one teaspoon for every 2.5 cups of dry ingredients (flours or starch). Add it to the dry ingredients and then add the liquids. You can also add it when you add the starter.
Reply
Cathyon November 5, 2022 at 10:47 am
Is the liquid soy lecithin need refrigerated after opening? And why does it look like it’s hardening on the sides of bottle after open?
Reply
GAIL AULDon June 26, 2020 at 6:17 pm
Very informative. I’ll be checking out more of your recipies.
Reply
Carmelita Whyteon October 27, 2020 at 6:57 am
How much vinegar do you use?
Reply
Frankon March 13, 2021 at 6:46 pm
Hi, will your narrative apply to making pizza dough?
Reply
Vincent Youngon December 19, 2021 at 9:01 am
Ok I was ready to try and bake bread. All this science has me concerned that I’ll never bake an excellent loaf. Simply can’t afford all the fancy additives….lecithin powders, etc….I even gave up reading half way through the article. I wish my daddy was still alive. Made delicious breads, before all these things were concocted. Flour water yeast….and yum. I applaud you in all these! I just wish I could get to y’all’s level …lol it’s sounds and looks yummy and fun….
Reply
Leland Castroon August 16, 2022 at 10:59 pm
Have you ever made Portuguese malasadas the Hawaiian style way. Where it is really airy inside, slightly crunchy on the outside. It’s made by Leonard’s bakery in Hawaii.
Reply
Marita Dennison August 19, 2022 at 7:26 am
Thank you for sharing your bread baking knowledge!! Just goes to show, even a 64 year old can learn something new.
Reply
Lindaon October 5, 2022 at 6:34 pm
How can I make a tasty gluten free bread that is light and fluffy. My Son has medical problems that prevents him from enjoying his favorite white soft bread.
Reply
Lorrieon November 10, 2022 at 6:23 pm
This is a very interesting recipe but I would be interested if you could put recipe for 1kg of bread flour and then I could work out what I need for 5kgs of flour eg! Thank you and keep up the good work.
Reply
Donnaon November 17, 2019 at 6:41 am
Do the lecithin granules get added to the wet or dry ingredients, it’s my first time for adding it.
Reply
Lindsey Ramageon November 18, 2019 at 12:00 am
It should be added to the dry ingredients. If it is liquid (my preference because it usually turns out smoother) then you mix all the dry ingredients and then add the liquid lecithin.
Happy Baking!
Reply
sft06Hon December 11, 2019 at 5:51 pm
529094 766285I dont typically comment but I gotta state thanks for the post on this excellent 1 : D. 881911
Reply
Glennon January 17, 2022 at 8:51 am
How much water, if any, would you recommend removing if I were to add egg yolks to a bread recipem Say for example I am using a basic white loaf recipe (500g flour/365g water), how many egg yolks should I use? Thank you in advance
Reply
Alan Gaylordon January 20, 2020 at 8:04 pm
Lindsay,
I enjoyed reading your information about bread making. I was looking for information about lecithin and stumbled across your web site. I make bread fairly often–not often enough for my children and grandchildren–but never thought to nor heard of using lecithin in my bread. I will be trying it out soon. Additionally I was unaware of the difference between bread flour and all purpose flour, so now I will go hunting for a store that sell that. I have been using lecithin for a few decades, not in bread, but in soups, stews, and gravies to emulsify whatever fats or oils from meats or sauteing of vegetables into the soup or stew or gravy. It has worked very well for that. I would be interested to know if you bake sourdough breads and for whatever hints and tips you might have if you do make sourdough breads.
Thanks for listening to the rambles of a seventy-five year old home baker.
AlanReply
Dayle Peterson November 22, 2020 at 12:58 am
i would love to hear if you use lecithin granules or liquid in your gravies and your recipe for a gravy. thanks!
Reply
Lindsey Ramageon January 7, 2021 at 10:50 pm
Liquid lecithin works great in gravy to smooth it out. I’ve also used it in steak marinades to make sure it mixes better. Works great.
Reply
Actual Bakeron July 2, 2021 at 6:43 am
Light, soft and fluffy bread can be made without any of these additives. It’s just a cheat method for people who don’t know how to make bread properly. Instead of adding stuff learn proper technique and you will get the desired result.
Reply
Cherryon September 27, 2022 at 3:12 am
See Also12 tips for making perfect breadWhat Gives Bread Flavor?Baking SOS: how to solve 10 common bread problems by Luis TroyanoFast Easy Bread | 9 Reasons Why Your Homemade Bread Dries Out FastCan u please teach me proper technique in making bread,i have been baking breads but i can’t achieve the lighter and fluffy bread..hope u will teach the technique and the proper way
Reply
Lindaon October 5, 2022 at 6:37 pm
Please tell me how I can make bread for a loved one who cannot tolerate white flour. He’s allergic to wheat and was told to eat gluten free bread but he hates it. He lives the normal soft a fluffy white bread. Thank you
Reply
Linda hugheson October 22, 2022 at 5:04 am
Smarty pants we cannot all be perfect,have time or strength to nead etc (as my hands are painful with arthritis
Reply
captain johnon December 3, 2022 at 11:07 am
I am one of those who don’t know how to make bread properly. Can you share your “proper technique”?
Reply
Samon December 20, 2022 at 9:07 am
Where can I learn to do it properly
Reply
Joanne spenceon January 2, 2023 at 5:52 pm
That’s why we’re all here.
How’s the weather up there on your high horse?Reply
Andrew Philippouon January 4, 2023 at 1:39 am
Would you please tell us the correct way of making the bread fluffy and soft instead of using these additives. Thank you
Reply
bob peeterson February 2, 2023 at 10:10 pm
You’re a braggy mofo. Go bake your superior bread and shove it where the sun doesn’t shine.
Reply
monica hallon January 18, 2023 at 10:36 pm
Baked a no knead 18 hour proofing dough artisan loaf. Added toasted walnuts and raisins, as well as a tablespoon of apple cider vinegar. Everyone who indulged were “blown away”. Said that it was so delicious, a high end bakery product. A few said that they would be willing to pay $20.00 for a loaf. Not new to baking bread, have tried many different methods. I believe this time I’ve hit the mark when it comes to mastering a delicious artisan loaf.
Reply
anneon March 3, 2020 at 10:59 am
Love this site!! Have been using her recipes for quite awhile, They always come out and are so much faster. Would be interested in an english muffin bread,
Reply
Amyon April 10, 2020 at 6:37 pm
I have been searching for detailed information on how to make light and fluffy bread and this is exactly what I needed. My bread has always leaned towards a more dense bread. This is so helpful. Thank you!
Reply
Lindsey Ramageon April 19, 2020 at 3:08 pm
Hi Isha, Thanks for the question. I would try 1 Tbsp of liquid lecithin (Soy or Sunflower) to replace one whole egg. It can also be used to substitute 1 Tbsp for egg yolk. I don’t know about the Japanese cake but you can maybe substitute the eggs with the lecithin. Give this a try and let us know how it turned out. Happy baking!
Reply
Gabbion May 14, 2020 at 3:25 am
For years I made bread with water and active dry yeast. I decided to try milk instead of water and add an egg. My bread was too light. You could read the morning paper through it. I hated it. Going back to Mom’s recipe. Water and all purpose flour.
Reply
Cynthia Cervoon May 16, 2020 at 6:51 pm
Do you add lecithin granules in the same quantity as liquid – 1tsp to 2 1/2 cups of flour? And do you had the dry milk as well as lecithin granules to the bread mix?
Reply
jim douglason May 17, 2020 at 1:34 pm
Thank you?. My breads have been way too heavy compared to the bakery bread. Vinegar? How much do you add to not have a vinegar flavor?
Reply
yvonne ryanon June 12, 2022 at 2:05 am
How much vinegar do you use per loaf.
Reply
Julieon May 23, 2020 at 7:50 am
Hi there, so i have only plain flour i can use at the moment because shopd here in the uk are always out of bread flour. I use fast actions dried yeast in the mix too.
The loaf was dense, so i want to try the vinegar tip you said. I have 500grams of plain flour so how much vinegar will i need and at what stage do I mix it in.
ThankyouReply
Lindsey Ramageon June 5, 2020 at 12:55 pm
Hi Julie, bummer that bread flour is such a struggle to get your hands on. With the vinegar tip, I would add a tablespoon of vinegar to your liquid and then add to your dry ingredients. Let me know how it goes!
Reply
Nancyon May 31, 2020 at 11:42 am
Lindsey, I am trying to make sweet bread. My first attempt came out too dense, it calls for 8 eggs. How much lecithin should I use? Also I will be using bread flour from now on. Thanks for any help you can give me. Have a great day!
Reply
Lindsey Ramageon June 5, 2020 at 12:29 pm
Nancy, sweet bread my favorite! On your first attempt, how much lecithin did you use? Also how many cups of flour does the recipe call for? I usually say 1 tsp of lecithin per egg and 1 tsp of lecithin per 2.5 cups of flour. Also what kind of yeast are you using?
Reply
Terri McClureon June 7, 2020 at 1:27 pm
I just made my first loaf of white bread a few days ago and we really liked it. My husband was very impressed and bragged. The only thing is that it is so heavy! I’ve read the questions and comments and all your info. Do I add all these things or just pick 3. If I just pick 3 which 3 are the best?
Reply
GAIL AULDon June 26, 2020 at 6:18 pm
Very informative. I’ll be checking out more of your recipies.
Reply
Beniciaon August 21, 2020 at 2:31 am
If carbon dioxide gas is to make the bread light why do we have to press out gas after first rise.
ThanksReply
Sandraon August 22, 2020 at 9:45 pm
Hi Lindsay,
How can I make my bread lighter but with a crispy top. My bread comes out soft because I tried using wheat gluten but the top is not crispy like the bakery and my husband like a crispy bread.
Thanks, I would appreciate your help.Reply
Lindsey Ramageon January 7, 2021 at 11:04 pm
Hi Sandra,
We like a soft crust in our home but the secret to a crispy crust is steam. My favorite to do that is to place a pan of ice under the bread in the oven to generate steam as it melts. The trick is not to overdo the ice. Experiment with it and let me know how it goes.
Happy Baking!
Reply
Dave Goodacreon July 16, 2021 at 7:29 am
Off I add 2 tbsp of dried milk to my bread mix, do I have to put in extra water?
Reply
John Bowleson November 24, 2020 at 11:03 am
Lindsey.
I just purchased liquid soy lecithin and it has a very odd consistency. My breadmaker typically has you add ingredients then waits 45 minutes before starting its mixing. Will the lecithin be okay sitting 45 minutes before mixing and is there any chance it will harm the inner surface of my breadmaker pan?
Reply
Lindsey Ramageon January 7, 2021 at 10:49 pm
Hi John,
This should be fine. It is sticky so maybe put it in the middle of the dry ingredients so it isn’t on the outside of the bread maker.
Reply
Joyon January 2, 2021 at 2:59 pm
Hi Lindsey.
I make banana bread which calls for 3 bananas and 5 eggs and 1/2 cup of coconut flour. Since it comes out a bit dense (but very tasty) I want to try the instant yeast. However, does instant yeast work on flour and ingredients with no wheat in them? I use gluten free ingredients since I have gluten allergy. Thank you.
Reply
Janaon February 6, 2021 at 12:05 pm
Can you also tell me how long it keeps before it goes bad?
Reply
Bob Wrighton November 10, 2021 at 12:05 pm
I’d say you’re not looking much past a week and a half, two weeks tops. Whether or not you keep it in the fridge would have some effect on that time as well.
Reply
Janaon February 6, 2021 at 11:28 am
Hi! Do you have any recipes for a whole wheat version, and even gluten free? 🙂
Reply
Bob Wrighton November 10, 2021 at 12:02 pm
Jana, we don’t have a gluten free version…yet. However, here is a link to a Honey Whole Wheat version.
Reply
Larry Kringenon June 8, 2021 at 10:27 am
I ‘ve ben making bread for over 3o years….. using bread machine to do the kneading and baking it separately. I’ve tried all sorts of flours, all-purpose, wheat flour, bread flour and whole wheat. I have never tried adding lecithin as of yet. where do I get the liquid type. Yes, my bread usually comes-out too dense!
Reply
Bob Wrighton February 15, 2022 at 11:54 am
Sorry, we missed your comment. If you are still looking you can go here to our website; there is also a link for Amazon on the page.
https://fasteasybread.com/product/pure-liquid-sunflower-lecithin-food-grade/
Reply
Lindsey Ramageon February 16, 2022 at 7:18 pm
Hi Larry, you can purchase our liquid lecithin right here on our website or even on Amazon. Try either of these links… https://fasteasybread.com/product/pure-liquid-sunflower-lecithin-food-grade/ or https://fasteasybread.com/product/pure-liquid-soy-lecithin-food-grade/
Reply
[emailprotected]on September 30, 2021 at 6:31 am
What about adding dry beef broth to the all purpose flour
Reply
Willon September 30, 2021 at 6:34 am
What about adding dry beef broth to the all purpose flour
Reply
Shellylynnon October 6, 2021 at 3:21 pm
Hello there …
I have active dry yeast that I need to use up first before I try the items in your recipe.
I am wondering if an still try our recipe just add rise time?
Or should I use a traditional recipe and add any one of the enhancers? And of course, use bread flour :)?
Baking now so look forward to hearing back.
Reply
Stephen Felceon November 25, 2021 at 2:34 am
https://fasteasybread.com/how-to-make-homemade-bread-less-dense-or-more-light-fluffy/
Your article is very interesting but not what I was hoping for. Trying out additives I wold prefer to avoid if I can.I have been making bread for a while off and on but have had limited success. So yesterday, I tried with very high Canadian high protein white flour. It was more chewy, the dough rose a little better but the improvement in taste and texture was not there compared from when using a cheap brand of supermarket bread flour here in the UK.
With both flours, I was using instant dried yeast and from what elsewhere I have just read, maybe the yeast, which kind, makes the biggest difference since there are millions of different yeast fungi naturally occurring and the resulting chemical reactions have their nuances. Maybe I need to try again with sourdough. Is that so and which sourdough? I would like the bread crumb to be open rather than dense, have a crunch crust and distinctive, fairly powerful but not acid taste. So far my bread is anything but.
I tried making my own sourdough but it would not come alive, attempting it twice. then tried a bought in San Francisco sourdough starter but gave up after the discard used to make pancakes, even with a lot of syrup was way too sour. In spite of your article, I would prefer to keep to just flour, water, salt and yeast for the time being because the more ingredients the more variables and uncertainty as I will not just hit upon the right mix and get it right the first time, so just get more and more confused. How do J discover which choice of sourdough? Perhaps I need a very mild one which does not impart much if any noticeable sourness. What do you think?
Reply
Chrison December 18, 2021 at 8:43 am
How much vinegar do you recommend adding to the ingredients for a loaf of bread?
Reply
Stuart Hallon January 14, 2022 at 7:42 am
Interesting article. Everything I have seen talks about making bread lighter and fluffier. We detest it like that.
Do you have any tips for making it denser?
Reply
Joseph Redzkoon February 9, 2022 at 9:22 am
Hello Lindsey, first of all, thank you for the great information and the outstanding presentation of it. I’m a freshly retired guy that has recently become a beginner bread baker. I’m not adverse to standard baking processes, hell that’s what makes it fun, but my son bought me a bread machine for Christmas, and I won’t lie, sometimes easier is more appealing, if you know what I mean. That plus I’m a very messy baker and sometimes I’m not in the mood for cleanup. Any tips for bread machine recipes, and will enhancers work in bread machine recipes? Any help for this old guy would be greatly appreciated. Thank you, by the way, you are extremely sharp and well versed in baking and explaining how things work…….KUDO’s
Reply
Lindsey Ramageon February 16, 2022 at 7:38 pm
Yes, the enhancers should work in the bread maker. Also, I’ve seen people use the bread maker to mix the dough and then they shape and cook the bread from there. Happy Baking!
Reply
Janeon February 13, 2022 at 8:47 pm
I found your article very helpful in understand what natural ingredients help make bread less dense and fluffier. I tried using ginger in 2 different kinds of bread. The.y we’re both higher and lighter! You talk about a number of options but only give amounts for some. Can you either share amounts for the others or point me to that information? Also, can one liquify lecithin crystals for use in bread?
Thanks so much, Jane
Reply
Lindsey Ramageon February 16, 2022 at 7:40 pm
Hi Jane, I’ve never been a fan of the lecithin crystals because of the process to get them in the dough and dissolved etc. I would opt for the much easier Liquid Lecithin and give it a try. As for the amounts, it really depends on the dough you are making and the quantities. You may need to experiment. Let me know if you figure anything out. Happy Baking!
Reply
Terrion December 15, 2022 at 11:56 am
Hi Thank you so much for these tips to make bread fluffier. A really great Italian bakery closed in our town and I’ve been trying to make something that is fluffy. So far it tastes fine but it’s dense. I looked for lecithin at Wegmans but only echinacea comes up. Is that the same? Or where can I buy lecithin?
Reply
Terrion December 15, 2022 at 12:03 pm
Sorry! I see that you sell lecithin. Is it also used in Italian bread?
Reply
Karl Corningon January 28, 2023 at 2:31 pm
Hi Lindsey
Great information thank you. I’m sure you’ve probably been asked but do you have a version of your basic bread white recipe for a single loaf ? There are just two of us and most recipes yield too high qty for us. Hoping you do have this as I would really like to try your recipe. Thanks in advance for your time.
KarlReply
Tochion February 21, 2022 at 11:03 am
Can liquid milk (condensed Milk) also serve the same purpose
Reply
Cheryl A. Scotton April 14, 2022 at 6:55 pm
My grandma use to make a potato yeast bread using potato and the water and she like it a bit sweet so she used sugar too. Her bread was white, light, fluffy and rise A mile high. Can you point me in the direction of a good recipe. She came from the backwoods and just threw this bag together but her potato yeast bread and potato yeast rolls were the best
Reply
LORRAINE HALLon June 1, 2022 at 1:52 am
This is probably the single most useful website posts I’ve seen so far as a newbie bread maker! Thanks very much!
Reply
Sharonon July 29, 2022 at 2:33 am
Thanks for your informative article. I enjoyed reading it. Do you have tips especially for gluten free breads? Creating a light and fluffy gf loaf is very difficult.
Reply
Carrieon August 28, 2022 at 8:14 pm
If a wheat bread recipe already calls for dry milk, will adding liquid lecithin also help, or would that be overkill?
Reply
Darcy Watsonon September 16, 2022 at 11:21 am
Doctors have recommended my daughters go to a “FODMAP” diet that allows spelt (due to its lower gluten). I have been experimenting with making bread from spelt flour. Do you have any recommendations on which of the additives you list would work best for a moist loaf that would also have a longer shelf life? Would appreciate any advice!
Reply
Phoebeon October 2, 2022 at 1:52 pm
Hi!
I know this is a bit old, but I was wondering if my recipe for bread already calls for eggs, is there a need to add a dough enhancer like lecithin or any of the others, considering there’s lecithin in it already? If so, how would I know how much to add?Reply
Davidon January 16, 2023 at 4:34 pm
Hi,
Just been reading comments on your page.
Now I have been trying to find how Bakers make those Very Light crusty rolls, I’m sure they only weigh about 1 Oz are full of air, with a crusty top!
Can you tell me how that is achieved please?
Will get back to the reading now, thank you in anticipation
Kind Regards
DavidReply
Trackbacks/Pingbacks
- What are the Uses of Lecithin in Food? - […] being a natural preservative extends shelf life of your baked goods and in addition it helps your bread be…
- How To Make Bread Less Dense - […] P/S: The article is done from getting ideas from How to Make Homemade Bread Less Dense or More Light…