I would like to add some soy lecithin powder to my waffle batter in order to extend the freshness and stability of the batter. At which step should I add soy lecithin? After batter is done? Or I should dissolve it in liquid ingredient first? And how much should I add? Please...
Can I please get some advice on how to use xanthan gum to stabilize batter? I want to add to my bubble waffle batter so that I can still use it after a few days. I don’t know how much I should add. And at which step should I add it?
Thank you all!!