How to Make Homemade Bread Less Dense or More Light & Fluffy (2024)

How much Liquid Lecithin do you use for artisan sourdough bread and when do I add it

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Do the lecithin granules get added to the wet or dry ingredients, it’s my first time for adding it.

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529094 766285I dont typically comment but I gotta state thanks for the post on this excellent 1 : D. 881911

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Lindsay,
I enjoyed reading your information about bread making. I was looking for information about lecithin and stumbled across your web site. I make bread fairly often–not often enough for my children and grandchildren–but never thought to nor heard of using lecithin in my bread. I will be trying it out soon. Additionally I was unaware of the difference between bread flour and all purpose flour, so now I will go hunting for a store that sell that. I have been using lecithin for a few decades, not in bread, but in soups, stews, and gravies to emulsify whatever fats or oils from meats or sauteing of vegetables into the soup or stew or gravy. It has worked very well for that. I would be interested to know if you bake sourdough breads and for whatever hints and tips you might have if you do make sourdough breads.
Thanks for listening to the rambles of a seventy-five year old home baker.
Alan

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Love this site!! Have been using her recipes for quite awhile, They always come out and are so much faster. Would be interested in an english muffin bread,

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I have been searching for detailed information on how to make light and fluffy bread and this is exactly what I needed. My bread has always leaned towards a more dense bread. This is so helpful. Thank you!

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For years I made bread with water and active dry yeast. I decided to try milk instead of water and add an egg. My bread was too light. You could read the morning paper through it. I hated it. Going back to Mom’s recipe. Water and all purpose flour.

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Do you add lecithin granules in the same quantity as liquid – 1tsp to 2 1/2 cups of flour? And do you had the dry milk as well as lecithin granules to the bread mix?

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Thank you?. My breads have been way too heavy compared to the bakery bread. Vinegar? How much do you add to not have a vinegar flavor?

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Hi there, so i have only plain flour i can use at the moment because shopd here in the uk are always out of bread flour. I use fast actions dried yeast in the mix too.
The loaf was dense, so i want to try the vinegar tip you said. I have 500grams of plain flour so how much vinegar will i need and at what stage do I mix it in.
Thankyou

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Lindsey, I am trying to make sweet bread. My first attempt came out too dense, it calls for 8 eggs. How much lecithin should I use? Also I will be using bread flour from now on. Thanks for any help you can give me. Have a great day!

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I just made my first loaf of white bread a few days ago and we really liked it. My husband was very impressed and bragged. The only thing is that it is so heavy! I’ve read the questions and comments and all your info. Do I add all these things or just pick 3. If I just pick 3 which 3 are the best?

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Very informative. I’ll be checking out more of your recipies.

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If carbon dioxide gas is to make the bread light why do we have to press out gas after first rise.
Thanks

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Hi Lindsay,
How can I make my bread lighter but with a crispy top. My bread comes out soft because I tried using wheat gluten but the top is not crispy like the bakery and my husband like a crispy bread.
Thanks, I would appreciate your help.

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Lindsey.

I just purchased liquid soy lecithin and it has a very odd consistency. My breadmaker typically has you add ingredients then waits 45 minutes before starting its mixing. Will the lecithin be okay sitting 45 minutes before mixing and is there any chance it will harm the inner surface of my breadmaker pan?

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Hi Lindsey.

I make banana bread which calls for 3 bananas and 5 eggs and 1/2 cup of coconut flour. Since it comes out a bit dense (but very tasty) I want to try the instant yeast. However, does instant yeast work on flour and ingredients with no wheat in them? I use gluten free ingredients since I have gluten allergy. Thank you.

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Hi! Do you have any recipes for a whole wheat version, and even gluten free? 🙂

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I ‘ve ben making bread for over 3o years….. using bread machine to do the kneading and baking it separately. I’ve tried all sorts of flours, all-purpose, wheat flour, bread flour and whole wheat. I have never tried adding lecithin as of yet. where do I get the liquid type. Yes, my bread usually comes-out too dense!

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What about adding dry beef broth to the all purpose flour

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What about adding dry beef broth to the all purpose flour

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Hello there …

I have active dry yeast that I need to use up first before I try the items in your recipe.

I am wondering if an still try our recipe just add rise time?

Or should I use a traditional recipe and add any one of the enhancers? And of course, use bread flour :)?

Baking now so look forward to hearing back.

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https://fasteasybread.com/how-to-make-homemade-bread-less-dense-or-more-light-fluffy/
Your article is very interesting but not what I was hoping for. Trying out additives I wold prefer to avoid if I can.

I have been making bread for a while off and on but have had limited success. So yesterday, I tried with very high Canadian high protein white flour. It was more chewy, the dough rose a little better but the improvement in taste and texture was not there compared from when using a cheap brand of supermarket bread flour here in the UK.

With both flours, I was using instant dried yeast and from what elsewhere I have just read, maybe the yeast, which kind, makes the biggest difference since there are millions of different yeast fungi naturally occurring and the resulting chemical reactions have their nuances. Maybe I need to try again with sourdough. Is that so and which sourdough? I would like the bread crumb to be open rather than dense, have a crunch crust and distinctive, fairly powerful but not acid taste. So far my bread is anything but.

I tried making my own sourdough but it would not come alive, attempting it twice. then tried a bought in San Francisco sourdough starter but gave up after the discard used to make pancakes, even with a lot of syrup was way too sour. In spite of your article, I would prefer to keep to just flour, water, salt and yeast for the time being because the more ingredients the more variables and uncertainty as I will not just hit upon the right mix and get it right the first time, so just get more and more confused. How do J discover which choice of sourdough? Perhaps I need a very mild one which does not impart much if any noticeable sourness. What do you think?

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How much vinegar do you recommend adding to the ingredients for a loaf of bread?

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Interesting article. Everything I have seen talks about making bread lighter and fluffier. We detest it like that.

Do you have any tips for making it denser?

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Hello Lindsey, first of all, thank you for the great information and the outstanding presentation of it. I’m a freshly retired guy that has recently become a beginner bread baker. I’m not adverse to standard baking processes, hell that’s what makes it fun, but my son bought me a bread machine for Christmas, and I won’t lie, sometimes easier is more appealing, if you know what I mean. That plus I’m a very messy baker and sometimes I’m not in the mood for cleanup. Any tips for bread machine recipes, and will enhancers work in bread machine recipes? Any help for this old guy would be greatly appreciated. Thank you, by the way, you are extremely sharp and well versed in baking and explaining how things work…….KUDO’s

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I found your article very helpful in understand what natural ingredients help make bread less dense and fluffier. I tried using ginger in 2 different kinds of bread. The.y we’re both higher and lighter! You talk about a number of options but only give amounts for some. Can you either share amounts for the others or point me to that information? Also, can one liquify lecithin crystals for use in bread?

Thanks so much, Jane

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Can liquid milk (condensed Milk) also serve the same purpose

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My grandma use to make a potato yeast bread using potato and the water and she like it a bit sweet so she used sugar too. Her bread was white, light, fluffy and rise A mile high. Can you point me in the direction of a good recipe. She came from the backwoods and just threw this bag together but her potato yeast bread and potato yeast rolls were the best

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This is probably the single most useful website posts I’ve seen so far as a newbie bread maker! Thanks very much!

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Thanks for your informative article. I enjoyed reading it. Do you have tips especially for gluten free breads? Creating a light and fluffy gf loaf is very difficult.

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If a wheat bread recipe already calls for dry milk, will adding liquid lecithin also help, or would that be overkill?

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Doctors have recommended my daughters go to a “FODMAP” diet that allows spelt (due to its lower gluten). I have been experimenting with making bread from spelt flour. Do you have any recommendations on which of the additives you list would work best for a moist loaf that would also have a longer shelf life? Would appreciate any advice!

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Hi!
I know this is a bit old, but I was wondering if my recipe for bread already calls for eggs, is there a need to add a dough enhancer like lecithin or any of the others, considering there’s lecithin in it already? If so, how would I know how much to add?

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Hi,
Just been reading comments on your page.
Now I have been trying to find how Bakers make those Very Light crusty rolls, I’m sure they only weigh about 1 Oz are full of air, with a crusty top!
Can you tell me how that is achieved please?
Will get back to the reading now, thank you in anticipation
Kind Regards
David

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