Lemon Juice in Bread Machine ?
rob...@ccnet.com
Lemon Juice in Bread Machine ?
I found a book on bread machines...it says to put one teaspoon of lemon
juice in every recipe...
Thoughts
weiler
Can't imagine why you'd put lemon juice in *every* bread recipe. I've
been using my machine (DAK) for nearly five years and don't think I've
used lemon juice in any of my recipes. Breads are wonderful, though ...
-Kristina
rob...@ccnet.com wrote:
: Lemon Juice in Bread Machine ?
Jeff Benjamin
> I found a book on bread machines...it says to put one teaspoon of lemon
> juice in every recipe...
Yeast thrive in an acidic environment, so the lemon juice is simply to
lower the pH so the yeast will work better. In effect, the juice is a
"dough conditioner". You'll notice store-bought bread will often have
"citric acid" listed as an ingredient; it serves the same purpose but
doesn't add any flavor of its own.
Your bread would probably come out just fine without the lemon juice.
--
Jeff Benjamin be...@fc.hp.com
Hewlett Packard Co. Fort Collins, Colorado
"Think! It ain't illegal yet." -- George Clinton
Robert McDonald
jeanine wrote:
>
> wei...@voicenet.com (weiler) wrote:
>
> >Can't imagine why you'd put lemon juice in *every* bread recipe. I've
> >been using my machine (DAK) for nearly five years and don't think I've
> >used lemon juice in any of my recipes. Breads are wonderful, though ...
>
> > -Kristina
>
> have it in there so I dutifully dump in the lemon juice. I think the
> book that came with the ABM said something about the acid being
> needed..sound right to anyone, or can I stop using lemon juice all the
> time?
Why not try omitting it and see what happens?
According to "The Village Baker", powdered ascorbic acid added to dough makes it
more forgiving if the final rise is too long (there's a word for this
"forgivingness" which I don't remember). The amount added by professional bakers
is tiny, however. As someone else pointed out, some commercial bread flours --
such as Pillsbury -- already have ascorbic acid added.
Robert McDonald
r-mcd...@nwu.edu
jeanine
wei...@voicenet.com (weiler) wrote:
>Can't imagine why you'd put lemon juice in *every* bread recipe. I've
>been using my machine (DAK) for nearly five years and don't think I've
>used lemon juice in any of my recipes. Breads are wonderful, though ...
> -Kristina
Well, I don't know why I do it, except every recipe I see seems to
have it in there so I dutifully dump in the lemon juice. I think the
book that came with the ABM said something about the acid being
needed..sound right to anyone, or can I stop using lemon juice all the
time?
>rob...@ccnet.com wrote:
>: Lemon Juice in Bread Machine ?
>: I found a book on bread machines...it says to put one teaspoon of lemon
>: juice in every recipe...
>: Thoughts
Jeanine,
People Are Born Originals,
But Most Die Copies.
--------John L. Mason
Inge Formenti
The addition of a slight amount of acid to a bread recipe makes the gluten
more elastic and can contribute to a higher rise. I often use 1 TB. of
vinegar to a cup of water... This is particularly helpful with whole wheat
flour. Buttermilk used as the liquid does much the same thing.
Inge
weiler (wei...@voicenet.com) wrote:
: Can't imagine why you'd put lemon juice in *every* bread recipe. I've
: been using my machine (DAK) for nearly five years and don't think I've
: used lemon juice in any of my recipes. Breads are wonderful, though ...
: -Kristina
Sue M. Ford
Three:
1) The ascorbic acid in the juice acts as a "dough conditioner" to improve
(somehow) the dough
2) It supposedly provides an acidic environment which the yeast like
3) Several common commercial "bread flours" (on the grocery shelves in the
US, eg. both Pillsbury and Gold Medal) already contain ascorbic acid.
On Jun 11, 1996 13:41:36 in article <Lemon Juice in Bread Machine ?>,
'rob...@ccnet.com' wrote:
>Lemon Juice in Bread Machine ?
>
>I found a book on bread machines...it says to put one teaspoon of lemon
>juice in every recipe...
>
>Thoughts
>
>rob...@ccnet.com
Sue (tm)
Lead me not into temptation.... I can find it myself!
Joan Ross
--My particular breadmaker ( toastmaster ) recommends lemon juice as a
dough conditioner. Others sources i have read said you can crush a vit c
tablet and use that too.
Truthfully Ive made a ton of abm breads without lemon juice with excellent
results.
I think it is only a matter of choice to use it or not. Vinegar works just
as well. the dill pickle breads and olive brine breads in the abm do
produce a moist fine grain tender loaf and I think its the vinegar in
there!
Joan
Stephanie van Dijck
rob...@ccnet.com wrote:
>
> Lemon Juice in Bread Machine ?
>
> I found a book on bread machines...it says to put one teaspoon of lemon
> juice in every recipe...
>
> Thoughts
>
> rob...@ccnet.com
My instruction book for my abm tells me to use a teaspoon of
lemon juice in each recipe.
It is said to provide the correct acid (?) environment for the
yeast to work; it also works as a bread improver.
I've used it all the time and it certainly does the bread no
harm.
Groetjes from The Netherlands,
Stephanie
"Any dish without at least one cat hair is not home made"
weiler
> yeast supposedly rises just a tad better unter acidic
> conditions. Many bakers use ascorbic acid as a 'dough
> conditioner' (about 1 vit C tablet-gound up- per 5 lbs of flour,
> I think, but it could be more).
>
> Your bread would probably do fine without the lemon juice, but it never
> hurts to optimize your rising (esp in bread machines)!
That's an interesting tidbit; thanks !! But I don't understand your
"(esp in bread machines)!" ... we make bread all the time in our machine
and have no trouble at all (well, except with "new" and "different"
recipes when we're pushing the limits of reason ... but that's half the
fun ... and a different matter altogether).
-Kristina
Valerie Stark
In article <robbert-1006...@news.ccnet.com>,
<rob...@ccnet.com> wrote:
>Lemon Juice in Bread Machine ?
>
>I found a book on bread machines...it says to put one teaspoon of lemon
>juice in every recipe...
>
>Thoughts
>
I read a recommendation for using vinegar the same way.
Val
Joel Ehrlich
jeanine wrote about Lemon Juice in Bread Machine ?
on 12 Jun 96 08:53:01 saying...
je> Well, I don't know why I do it, except every recipe I see seems to
je> have it in there so I dutifully dump in the lemon juice. I think the
je> book that came with the ABM said something about the acid being
je> needed..sound right to anyone, or can I stop using lemon juice all the
je> time?
Stated simply, yeast thrives in a mildly acidic environment. A little
lemon juice, crystalline citric acid, powdered ascorbic acid or like
mild, edible acid will make the yeast more active.
Most bread booster products contain citric or ascorbic acid for that
reason.
Joel
pennybo...@gmail.com
Bertie Doe
wrote in message
news:cb2676b6-b8ad-4407...@googlegroups.com...
>It helps to make the yeast happy and helps the rise when using machines
>trying it today. You can use vinager lime or lemon. Interesting !
some vinegar to the dough. I just Googled the following :-
https://oureverydaylife.com/using-vinegar-baking-35013.html