13 hours ago, kbjesq said:
I haven't used it. I'm asking if anyone here has done so. From Google searching, it's supposed to be a dough conditioner, improve texture in whole grain breads and prolong shelf life of all baked goods. I guess I'll give it a try and see if I notice any difference. Will have to wait until later in the week when I have some time to experiment.
Look at King Arthur Flour's website; they sell Lecithin there and you'll find a description and info about how to use it. I use it sometimes to increase shelf life. The also have products like 'whole grain improver' and vital wheat gluten that will help to boost your rise.
