1. Okay, so a couple of recommendations: a) look for recipes for whole-wheat breads rather than just randomly subbing in wheat for white flour; b) start with 1/8 wheat flour 7/8 white, and adjust incrementally until you hit half and half or hit a point of satisfaction; c) try adding other grains as well, like wheat berries or oats. I have a couple of oatmeal bread recipes that you might like; say the word if you want them.
2. I've mostly used WestSoy, but Cook's Illustrated (the best of the many cooking magazines out there, IMO) recently rated soymilks for use in cooking and ranked Silk Organic Plain Soymilk the best option, with Edensoy the worst and WestSoy and 365 Organic in the middle. As others have pointed out, soy milk is sweeter than real milk, which affects what you can do with it, but that part's pretty obvious. Less obvious is the fact that it's thinner and more watery than milk, because it doesn't have as much fat in it; so if the recipe calls for water, reduce the amount of water just a bit (a tablespoon or so) and keep an eye on the overall consistency.
5. Try molasses in granola; it's especially good with apple granola. Yum.
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Sat, Dec. 24th, 2005 07:01 pm (UTC)2. I've mostly used WestSoy, but Cook's Illustrated (the best of the many cooking magazines out there, IMO) recently rated soymilks for use in cooking and ranked Silk Organic Plain Soymilk the best option, with Edensoy the worst and WestSoy and 365 Organic in the middle. As others have pointed out, soy milk is sweeter than real milk, which affects what you can do with it, but that part's pretty obvious. Less obvious is the fact that it's thinner and more watery than milk, because it doesn't have as much fat in it; so if the recipe calls for water, reduce the amount of water just a bit (a tablespoon or so) and keep an eye on the overall consistency.
5. Try molasses in granola; it's especially good with apple granola. Yum.