http://veganbits.com/baking-woes/ Sat, 12 May 2012 03:43:56 +0000 hourly 1 http://veganbits.com/baking-woes/comment-page-1/#comment-58 Learn about baking » Blog Archive » Baking Woes Fri, 28 Dec 2007 17:13:32 +0000 http://veganbits.com/baking-woes/#comment-58 [...] For more information go to Vegan Bits [...] [...] For more information go to Vegan Bits [...]

]]> http://veganbits.com/baking-woes/comment-page-1/#comment-35 Lane Tue, 18 Dec 2007 17:26:00 +0000 http://veganbits.com/baking-woes/#comment-35 Thanks Tanya,<br/>I would have never thought to omit an ingredient. Occasionally I do that if I'm missing a spice, but eggs have always seem "critical" to me.<br/>I was also unaware that bread flour provides more structure, but I guess I should have figured that since I "know" you're going to get less airy results if you use regular flour over cake flour when baking a cake...<br/>Anyway, thank you for the info. I'll try it out in my next baking challenge.<br/>-- Jane Thanks Tanya,
I would have never thought to omit an ingredient. Occasionally I do that if I’m missing a spice, but eggs have always seem “critical” to me.
I was also unaware that bread flour provides more structure, but I guess I should have figured that since I “know” you’re going to get less airy results if you use regular flour over cake flour when baking a cake…
Anyway, thank you for the info. I’ll try it out in my next baking challenge.
– Jane

]]> http://veganbits.com/baking-woes/comment-page-1/#comment-30 Tanya Fri, 14 Dec 2007 15:20:00 +0000 http://veganbits.com/baking-woes/#comment-30 So you know, in some dishes you can just... well, leave the eggs out without replacing them (keep an eye out for it being too dry and add a little extra fat and soymilk if it looks too dry. But unless it's a custard or a quiche or something really strongly egg based, a lot of the time you don't even need it, especially if you substitute bread flour for more gluten and protein (gives stuff more structure). So you know, in some dishes you can just… well, leave the eggs out without replacing them (keep an eye out for it being too dry and add a little extra fat and soymilk if it looks too dry. But unless it’s a custard or a quiche or something really strongly egg based, a lot of the time you don’t even need it, especially if you substitute bread flour for more gluten and protein (gives stuff more structure).

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