Hello ladies,
I just joined a buying co-op for grains and the like, to buy things in bulk. One thing they offer is
lecitin. They have granules, and liquid. I'm not sure... what does lecitin do? I notice some WW bread recipes call for some. Besides, there's a recipe for "better butter" which calls for 1/4 of a teaspoon per recipe. Most of the time, the recipe does not specify whether to use granules/powder or liquid.
Could someone please give me the 101 on lecitin?