Thread: Soul Bread
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Old 02-16-2016, 06:44 PM   #3
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Originally Posted by JHoberer View Post
I also used Designer Whey successfully. It's a decent bread but the flavor is flat to me. It needs a faux wheatiness desperately. It is also ever so slightly eggy. However, it slices quite easily, has a great texture and GRILLS into a beautiful grilled cheese.

The flatness of the flavor lends itself to bold sandwiches... pb&j, sharp cheeses, muffaletta relish, peppers, mustards, etc.
But this base also leads for lovely experimentation possibilities.

Someone said they add flax to the and decrease the protein powder. Others are trying to experiment adding yeast. I didn't notice it being "too" eggy and read that can lesson after refrigerating over night.
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Last edited by SkeeterN; 02-16-2016 at 06:46 PM..
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