soymilk vs water in baking
Posted by volacious.r on Sep 06, 2007 · Member since Sep 2005 · 313 posts
I rarely have soy milk on hand in my house so when I get the urge to bake I generally have to search through my recipes for ones that don't require any, but I'm wondering if it would make a big difference to sub water for soy milk in say cookies, or the luscious coconut bread or something. Does it really change the flavour or texture?
it probably makes a difference, but i bet you could figure it out.
have you tried powdered soymilk? just make up whatever you need.
I've subbed water for soymilk in the yellow cake recipe. I think it still came out delicious. But on some things you still need soymilk like for example french toast, mashed potatoes, puddings.
You just have to experiment really and see if there's any difference.
Thanks all. I think I'll just try subbing water and if it doesn't work, I'll look into some powdered soy milk. I've never actually seen it before, but I'm sure our local organic, random food market will have some! :)