I apologize beforehand if this post is in the wrong place.  I do not know if there is a forum for allergy substitute related topics.  Please move accordingly.

I'm posting the substitution for egg.  My whole family is vegetarian and we use sourcream as our substitute.  It works for anything, including pumpkin pies, cookies, cakes, and quick breads.  Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg.  Beat in air when you add the sourcream just like you would with the egg.  Voila!

We've tried a lot of different things as a substitute for egg---lots of nasty batches.  Then we hit upon sourcream. 

Using sourcream or any milk product as a substitute for egg has nothing to do with the flavor, but with holding the mixture together without becoming brittle and helping it to puff up (like cookies and cakes).

Milk (which is composed of all of its by-products, i.e. cream, sourcream, butter) has an amazing ability to bind fat and liquid. In fact, that is what it does: milk binds fat and liquid together.

Sourcream is a milk product, which, as a milk product contains lactose and casein. Google casein to learn about its binding abilities. Milk is known to hold things together in different forms like plain milk in cornbread or whipped cream in a pie.

Sourcream is cheaper than eggs.  Using sourcream in your recipes will also allow for more variety in products (for those of you who own or work in shops/bakeries). 

I'm not selling anything nor trying to start an argument.  I simply want others to know what has taken us a few years to find out.  (that and as a consumer as well....I do not purchase from companies that use egg...)

Constructive comments welcomed.  Arguments discouraged.  I'm not knocking anyone else's technique,  just introducing a relatively new idea.

I have a problem. Admitting that you have a problem is the first step to recovery, right?

So here I am, 7 weeks after giving birth to a wonderful baby boy...and I have 12 loaves of bread in various stages of becoming tasty, crusty goodness.

I am not a professional. I do not have one of those nice ovens that will fit all this bread. I have no couche for the insanely wet rosemary potato bread other than the piece of thin natural linen that I picked up at the fabric store for half off. I have to bake loaves 3 at a time, part of the time on a half sheet pan, so that they all get done at the right times.

The smell wafting through my house, though...heaven. Really. The smell of bread baking makes up for the hours of hard work I've put in over the last 24 hours.

Really, the hardest part was making the dough last night. My husband works second shift, meaning he's gone from about 2:30 until about midnight, so during the time I was mixing up doughs I had both kids to take care of, some laundry to do, dishes to keep up with, and dinner to make for Rinoa and I. Not only did I get everything done, but I figured I'd have time to do not only the baked potato and rosemary potato breads that I planned to take to Christmas as gifts, but also a loaf or two of real gingerbread to have with lightly sweetened whipped cream.

I think I've renewed my confidence in my ability to successfully multitask. I quit baking while I was pregnant because I was afraid that I wouldn't be able to spend enough time with my daughter after having the new baby and that she'd be forever scarred by my inability to play with her constantly. I can't believe I thought that now, but pregnancy does strange things to you. I now know that I can do my baking, which is something I do for myself as much as to provide my family with the best food possible, and still not neglect my family.

I have to admit that this crazy baking spree was most likely not the best way to reacquiant myself with my rational mind.

I'll share pictures when I'm done. Just thought I'd share my brain today. :)

I currently have a wonderful starter that originated from the pineapple juice based starter recipe and would like to find some bread recipes using it in conjunction with sour cream as an ingredient.  I've always liked the texture I get when I use sour cream in recipes.  Anybody have suggestions?  Any kind of bread will do--savory, sweet or plain.  Thanks!

We subscribe to a local CSA group (community supported agriculture), so we get a box of veggies, fruit, and herbs every two weeks. We got some dill last time, so I thought of dill bread...something with cream cheese or sour cream, or even cottage cheese in it. I wanted a break from making lean artisan(al) breads. Gotta go back to the roots every now and then.