1 c lecithin granules
1 tbs vitamin C powder
1 tbs ginger, ground
Mix all ingredients and store in tightly closed glass jar.
Add to bread maker in amount equal to yeast with other dry ingredients.
Start machine. Apparently, the ginger gooses the yeast and makes
it act more swiftly, the ascorbic acid strengthens the gluten, and
the lecithin aids the oil in causing the strands of gluten to slip
against each other more easily and thus rise better.
submitted by Jenn
Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.
A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.
📚 Learn more on the About page, or connect with Liss on Pinterest, Instagram, or Facebook.
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i love this recipe. i found it works best if you give it a whirl in the food processor so that it is powdery and all of the same consistancy.
:moneystack: this is great! a true money saver just as i am experimenting with artisan breads!
I have heard of adding ginger but didn’t know why. Cool to know. Now where does one find lecithin?
Can I use this with oven baking instead of in a bread machine?