Dough enhancer guidance
Hello, Since Lecithin granules were not available in my location hence I bought 1200mg HealthAid Soy Lecithin Capsules. I am planning to dissolve one capsule for 500gm of WW flour, will it be ok or I am in for too much or too less? The other questions are:
(a) I usually use soyabeen oil as fat, so after using lecithin, should I keep oil quantity same or change?
(b) I have bought 500mg Vit C earlier I used 3% vinegar. Now Should/can I use both or select one out of these. I am planing to use just a pinch of VitC and 50% of earlier vinegar quantity. Somewhere I read if you use a bit more VitC the dough will get stiff.
(c) As these are enhancers, should I mix them from first step or after initial resting of the dough for 15 min I should mix these and knead for another 20 min. Will it -vely effect yeast function atall?
(d) I have potato flakes, so whats the best way to use it, rehydrate and use or just put it in the flour mix?
Why do you think you need to add anything?
Obviously I don't know what flour or process you're using, but adding emulsifiers, fats, etc. to basic bread dough has never crossed my mind. What is it that you're making?
-Gordon
@drogon, there is nothing compulsory. Here there is no good quality high protein flour and not even GM crop so wheat is average. After so many ratio changes quality of loaf is average. I just want to try to see what makes the actual difference regards softness, taste and durability. There is no harm is experimenting so that best method and recipe Atleast if all goes wrong I come to know it makes no difference with additives.
I've no idea where you are - I'm in the UK and luckily we do have a huge variety of flours to choose from.
But if you want/need to go down that route, I'd take it one thing at a time. Start with a simple oil - a little bit of the local vegetable oil will help it keep longer (rather than use soy flour) - a bit more than a little and it'll start to flavour it and change it in other ways (e.g. I make an olive bread that has a relatively high oilive oil content in it - great savoury base, closer texture and takes longer to rise). Ascorbic acid (E300/vitamin C) is a almost a "wonder drug" for flour - if you need it. Read this for example: http://www.sustainweb.org/realbread/ascorbic_acid/ but note that article is really to try to stop you using it... I know some people use orange juice in Spelt breads though.
And I'm fairly sure there is no commercially available GM wheat anywhere on the planet...
Maybe post where you are (or put it in your profile) and others who might live in the locality might be able to suggest better flours?
-Gordon
you can get it shipped to you from Loran Oils. I think they sell good quality products and I don't think they have minimum order size or it they do it isn't that large of an amount as I have never had issues getting product from them even when I did not need much.
LorAnn Oils - Flavors, Candy Oils, Essential Oils & Supplies ...
Gerhard