Some cosmetic changes in preparation for larger site changes in the works.
There are a couple of things that will help...
Joined: Dec 10, 2005
Posted to Thread #11511 at 11:28 am on Jul 28, 2008
and one of them is lecithin. You can add up to 1/2 teaspoon of granular lecithin per cup of flour. Mix it in with the dry ingredients.
Another thing that will help maintain the moisture (and keep the bread softer) is potato flour. For a recipe calling for 4 to 6 cups of flour, stir 2 tablespoons of the potato flour into the dry ingredients.
Hope this helps.
Every good dish deserves a good pot.
Other messages in this thread:
- 11511. ISO: additive to keep bread soft like the bakery breads?? - cheezz - 1:21am on 07/28/08 (7)
- your freezer. i think that any chemical added to make it soft will just... - rvb - 2:14am on 07/28/08
- Naw, I just thought it was a teaspoon of something that extended the life.... [NT] - cheezz - 4:10am on 07/28/08
- There are a couple of things that will help... - judy-mass - 11:28am on 07/28/08
- Judy! that's what I was looking for.... when I bake bread it gets hard so fast - cheezz - 5:01am on 07/31/08
- A couple of things I do if I'm looking for softer bread - desertjean - 12:11pm on 07/28/08
- Some time ago, in my quest to make a lighter, fluffier and less dense [LINK] - orchid - 1:12pm on 07/28/08
- Mashed potatoes, instant potatoes, a couple of tablespoons of oil/fat . . . - mistral - 6:49pm on 07/28/08