Hi Christiane, you're welcome to try adding a small amount of granular lecithin to your yeast bread if you'd like to make it softer and extend the shelf life. We typically recommend using 1 to 2 tablespoons per 3 cups of flour. Note that you might lose some of the crusty/rustic qualities of your bread and instead it'll have a more delicate crumb that resembles classic sandwich bread (depending on the amount that's used). Happy baking! Kye@KAF

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