The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anonymous's picture

Sourcream as efficient, good substitute for egg

November 23, 2011 - 10:00pm -- Anonymous (not verified)
Forums: 

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!

mmmyummy's picture

Dairy substitutes

November 21, 2010 - 10:37am -- mmmyummy

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

apprentice's picture

substitution guide regular sourdough for dry?

July 21, 2009 - 9:31pm -- apprentice

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!

fladad's picture

Fresh Yeast Question

November 6, 2008 - 9:29am -- fladad
Forums: 

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

Mini Oven's picture

Time to get the substitutes!

May 24, 2008 - 11:29pm -- Mini Oven
Forums: 

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.

xabanga's picture

Rye flour substitute

June 25, 2007 - 7:47pm -- xabanga
Forums: 

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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