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low carb bread

clancy@wjtl.net (The Clancy Family)
Sat, 8 Jan 2000 18:53:52 -0500
v100.n004.11
this is a great list! i look forward to receiving it every saturday! in
response to the question about low carbohydrate bread and substituting 
alternate flours, i would highly recommend erring on the side of caution
when substituting soy flour for wheat flour in a recipe.  soy flour has a
very strong flavor that will knock your socks off when used any way but 
sparingly.  i learned this the hard way when i used it in a corn bread 
recipe that also called for white flour.  luckily i decided to taste the 
batter before baking it. if i wasn't positive that it was a corn bread 
recipe that i had just prepared, i would have sworn on a stack of bibles 
that i was eating pureed peas.  being a brave soul, i tried again in a 
simple white bread recipe. i didn't use all soy flour, in fact it was less 
than a half of a cup in a six cups of flour recipe,  but i still could 
detect a funky flavor that just didn't jive with me. (or anyone else in my 
home for that matter).  also, to the woman who asked about sour dough 
starters without all the work-  i've never tried the sourdough flavor 
packets, so i too would be interested in an opinion from someone who has. 
"crust and crumb" by peter reinert has a good starter recipe in it. i've 
tried a few others unsuccessfully, they just wouldn't seem to ferment.  his 
recipe does take five days, but it has a good sour flavor.  i try to 
remember the old adage "good things come to those who wait."