The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
Bread Machines>> Kitchen Gadgets
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Re: Bread Machines>> Kitchen Gadgets
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Re: Bread Machines>> Kitchen Gadgets
Spirit wrote:The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
I don't use milk, or powdered milk, I just use water.
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Love, like I'm on borrowed time
It's good to be alive, yeah....Jason Gray
Running is a conversation with your body. Sometimes you listen and sometimes you tell it to stop whining and do something. - Ian
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Re: Bread Machines>> Kitchen Gadgets
Habs4ever wrote:Spirit wrote:The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
I don't use milk, or powdered milk, I just use water.
ok, I'll try that.
I just remembered to put ground flax on my shopping list. I know you mentioned this before.
Athlete....Maniac 973....Marathon Maniac 6645
Live the most amazing life you can live - La
marathon runners are awesomeness personified - Ian
Bucket list: http://www.tassietrailfest.com.au/
http://ultramonk.blogspot.com/
Live the most amazing life you can live - La
marathon runners are awesomeness personified - Ian
Bucket list: http://www.tassietrailfest.com.au/
http://ultramonk.blogspot.com/
Re: Bread Machines>> Kitchen Gadgets
Spirit wrote:Habs4ever wrote:Spirit wrote:The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
I don't use milk, or powdered milk, I just use water.
ok, I'll try that.
I just remembered to put ground flax on my shopping list. I know you mentioned this before.
I think the protein helps the stretchiness of the bread (as opposed to being crumbly, like cake or biscuits).
Unless you're going to use it right away, better to buy whole flax and grind it yourself as it can go rancid quickly.
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Re: Bread Machines>> Kitchen Gadgets
La wrote:Spirit wrote:Habs4ever wrote:Spirit wrote:The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
I don't use milk, or powdered milk, I just use water.
ok, I'll try that.
I just remembered to put ground flax on my shopping list. I know you mentioned this before.
I think the protein helps the stretchiness of the bread (as opposed to being crumbly, like cake or biscuits).
Unless you're going to use it right away, better to buy whole flax and grind it yourself as it can go rancid quickly.
I don't have a grinder. But I can put in freezer.
Athlete....Maniac 973....Marathon Maniac 6645
Live the most amazing life you can live - La
marathon runners are awesomeness personified - Ian
Bucket list: http://www.tassietrailfest.com.au/
http://ultramonk.blogspot.com/
Live the most amazing life you can live - La
marathon runners are awesomeness personified - Ian
Bucket list: http://www.tassietrailfest.com.au/
http://ultramonk.blogspot.com/
Re: Bread Machines>> Kitchen Gadgets
Spirit wrote:La wrote:Spirit wrote:Habs4ever wrote:Spirit wrote:The last loaf I made, I used soy butter instead of real butter, but the same amount. The loaf was a little shorter and denser, and slightly burned. But I actually like the taste better and it is a bit spongier less crumby. I've also been adding bee pollen. At first, I was just trying to use up "random ingredient left over from past fanaticism" but now, I sort of think it could be a perfect idea.
My next experiment is to replace the dried milk with some other protein. Does anyone know why milk solids are needed?
I don't know anything about the science of bread.
I don't use milk, or powdered milk, I just use water.
ok, I'll try that.
I just remembered to put ground flax on my shopping list. I know you mentioned this before.
I think the protein helps the stretchiness of the bread (as opposed to being crumbly, like cake or biscuits).
Unless you're going to use it right away, better to buy whole flax and grind it yourself as it can go rancid quickly.
I don't have a grinder. But I can put in freezer.
We buy ground flax and keep it in a sealed container in the fridge. It never goes bad but we go through it pretty quickly.
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