18 minutes ago, Smithy said:
Please say a little more about this. Do you have an idea about how much lemon juice to add?
I would assume since so little is used that it doesn't effect the flavour at all.
Rogers actually has this tip on the back of their regular flour bags.
They suggest 1 tablespoon for every 4 to 5 cups.
(Found this on a post on the Fresh Loaf site.)
17 minutes ago, Tropicalsenior said:I forgot to ask, would you use lemon juice only in sourdough?
No, it is used in regular bread dough. Not sure if it is used in Sourdough as well.
I haven't tried it myself in any of my doughs. But next time I make two batches at the same time I will add lemon juice to
one and report back if there is a noticeable difference.
