substitute

Sourcream as efficient, good substitute for egg

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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!

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Dairy substitutes

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Baking for Special Needs

Dear bakers,

So many of the wonderful bread recipes we use call for milk, buttermilk, butter, etc. Have you found any good substitutes for any of these ingredients? Specifically, would soymilk be a good substitute for milk or would some other food be a substitute for sour cream, for example? Could cocounut or rice milk be used? Any suggestions for butter substitute? This all concerns those of our "customers" (aka family guinea pigs) who are allergic to dairy).

Please advise

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Dried Milk Solids

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Ingredients

I was looking through some old recipes and they list "Dried Milk Solids" as an ingredient (usually about 2 tablespoons). Is this the same as dry milk powder? If not, what can I use to substitute for the Dried Milk Solids.

Thanks

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substitution guide regular sourdough for dry?

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Sourdough and Starters

Anybody have advice for me on substituting regular sourdough (mature culture at about 80% hydration) for dry sourdough culture? There's a barley bread formula I'd like to try that calls (in the home baker version) for 1/8 cup dry sour dough culture. By that, they mean the dehydrated product available at specialty food stores. Have never used the stuff, so I have no idea. Thanks!

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Substituting different types of flour

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Whole Grains

In various bread recipes, whole grain red wheat is called for. If I wanted to substitute white whole wheat, how do I calculate liquids to add. I assume hydration is different for different types of flour.

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Fresh Yeast Question

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Ingredients

Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast? I really do not want to search out a bakery, not any in my loacal area, to get some, and I've read it does not last very long, any ideas? Thanks. Russ

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Time to get the substitutes!

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Ingredients

There is nothing like the lack of an ingredient to stimulate the creativity in all of us. (Some of us do it all the time! I mean, run out of ingredients.) A flour, oil, shortage or rapid jump in price will also inspire us to look for substitutes. So, here with the ideas for substitution in flavour texture or price!

All ideas and inspirations welcome!

Rye is disappearing, at least until the next crop is in, so what else can we use? organic grass seeds? Different Cultures have different substitutes, some of these cross over nicely.

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Rye flour substitute

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General

What would be a good rye flour substitute for a sourdough bread recipe. I've got a family member who does not like the taste of rye. Would substituting the rye for whole wheat or spelt flour affect the dough and the baking? (ie: amount of water, etc.)

Thanks for any insight!

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

substitute

Sourcream as efficient, good substitute for egg

Dairy substitutes

Dried Milk Solids

substitution guide regular sourdough for dry?

Substituting different types of flour

Fresh Yeast Question

Time to get the substitutes!

Rye flour substitute

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substitute