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."