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.

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

Does anyone know how to make bread WITHOUT plastic wrap?

A wet or damp towel?

A plate covering the bowl?

Basically, I am looking for a solution WITHOUT any disposable materials.

Thanks!

John

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

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!

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.

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

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.

What have you tried? How did it work or not work? Here is the place and time! Don't be shy....

Mini O

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!