Guest guest Posted September 15, 2008 Report Share Posted September 15, 2008 I altered a recipe that I had in my vegan cookbook. It called for 1/4 cup of coconut oil. I replaced the oil with applesauce and added water as I was stirring in the dry ingredient for the appropriate texture. The batter tasted excellent (a plus about vegan batters - no fear of getting sick from raw batter, lol). But the final product came back sort of brickish...it was ok ( while it was warm it was mushy in the middle - I thought it wasn't done at first)...but now that it has cooled - it is like a brick. Any suggestions? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2008 Report Share Posted September 15, 2008 Try adding extra baking powder next time (about 1/4 tsp per cup of flour), and giving the batter a little time to get puffy before you gently scoop it into the pan. Did you use all whole wheat for the bread? I find that I get a MUCH tastier product if I use 1/2 wholewheat, 1/2 regular unbleached white flour. For me it's worth the tradeoff, since I try to limit my " sweets " anyway. That may not be acceptable to some people though. Also, make sure you are using wholewheat pastry flour if that's what's called for. , " Michelle " <ttbeachbum wrote: > > I altered a recipe that I had in my vegan cookbook. It called for 1/4 > cup of coconut oil. I replaced the oil with applesauce and added > water as I was stirring in the dry ingredient for the appropriate > texture. The batter tasted excellent (a plus about vegan batters - no > fear of getting sick from raw batter, lol). But the final product > came back sort of brickish...it was ok ( while it was warm it was > mushy in the middle - I thought it wasn't done at first)...but now > that it has cooled - it is like a brick. > > Any suggestions? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2008 Report Share Posted September 15, 2008 ..but now > that it has cooled - it is like a brick. > > Any suggestions? Slice it thin and call it banana pumpernickel. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 I used whole wheat pastry flour and soy flour. I will try more baking powder. Thanks.. Thanks for the smiles edgegardner, bananna pumpernickle, lol.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Slice it and toast it................ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 That was from my first attempt at 100 whole wheat bread. My sweetheart looked at the short loaf and gt out the night. "We'll slice it thin and call it pumpernickel." Sort of a family gag on my wholegrain yeast-baking skills. lc carol Michelle Orlando wrote: I used whole wheat pastry flour and soy flour. I will try more baking powder. Thanks.. Thanks for the smiles edgegardner, bananna pumpernickle, lol.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 That was supposed to be "got out the knife" c C. Widger wrote: That was from my first attempt at 100 whole wheat bread. My sweetheart looked at the short loaf and gt out the night. "We'll slice it thin and call it pumpernickel." Sort of a family gag on my wholegrain yeast-baking skills. lc carol Michelle Orlando wrote: I used whole wheat pastry flour and soy flour. I will try more baking powder. Thanks.. Thanks for the smiles edgegardner, bananna pumpernickle, lol.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 Well that was supportive, lol. , " C. Widger " <edgegardener wrote: > > That was from my first attempt at 100 whole wheat bread. My sweetheart > looked at the short loaf and gt out the night. " We'll slice it thin and > call it pumpernickel. " > Sort of a family gag on my wholegrain yeast-baking skills. > lc carol > > Michelle Orlando wrote: > > > > I used whole wheat pastry flour and soy flour. I will try more baking > > powder. Thanks.. > > > > Thanks for the smiles edgegardner, bananna pumpernickle, lol.. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 Or you could rebake the slices and call it bruschetta. -Erinhttp://www.zenpawn.com/vegblog - Michelle Wednesday, September 17, 2008 9:09 AM Re: My first attempt failed - banana bread Well that was supportive, lol. , "C. Widger" <edgegardener wrote:>> That was from my first attempt at 100 whole wheat bread. My sweetheart > looked at the short loaf and gt out the night. "We'll slice it thin and > call it pumpernickel."> Sort of a family gag on my wholegrain yeast-baking skills.> lc carol> > Michelle Orlando wrote:> >> > I used whole wheat pastry flour and soy flour. I will try more baking > > powder. Thanks..> > > > Thanks for the smiles edgegardner, bananna pumpernickle, lol..> >> >> >> Quote Link to comment Share on other sites More sharing options...
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