without retarding the yeast? i figured I better ask first before I start another designer bread. I was planning to add a whole lemon zest to a 500 g loaf. Or maybe a half lemon, just depends on the size of the lemon.
You definitely can use lemon zest in breads and it should have no real effect on the yeast. Half a lemon is probably a good place to start but you may need to do some tweaking to find the flavor sweet spot.
in white breads with a lot of weak protein AP in them. The acid helps to strengthen the gluten. The loaves rise and hold their shape better. Citric acid does what it does in bread:-)
You definitely can use lemon zest in breads and it should have no real effect on the yeast. Half a lemon is probably a good place to start but you may need to do some tweaking to find the flavor sweet spot.
in white breads with a lot of weak protein AP in them. The acid helps to strengthen the gluten. The loaves rise and hold their shape better. Citric acid does what it does in bread:-)