Comments on: Peach Tea Bread http://www.parenthetical.net/2010/06/10/peach-tea-bread/ YA reviews and book geekery Fri, 03 Feb 2012 21:38:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Meg http://www.parenthetical.net/2010/06/10/peach-tea-bread/comment-page-1/#comment-53976 Meg Tue, 15 Jun 2010 13:45:49 +0000 http://www.parenthetical.net/?p=1091#comment-53976 You might want to increase the amount of leavening as well. For two cups of flour, consider using two teaspoons of baking powder. A small amount of baking soda (1/4 to 1/2 teaspoon) will offset the acid in the peaches/lemon juice and also enhance rising. I'm a little surprised the soy milk didn't curdle with all that acid stuff, but what do I know? Consider gently stirring in the peaches last, after you've combined the peach juice and other liquids with the flour and folding in the egg whites. For technique, you might want to look up some recipes for nut tortes or flourless chocolate cakes, which also involve folding whipped egg whites into a heavy/uncreamed substance. Have I mentioned that I really don't know what kind of cooking experience you have? I apologize if any of this stuff if too basic. You might want to increase the amount of leavening as well. For two cups of flour, consider using two teaspoons of baking powder.

A small amount of baking soda (1/4 to 1/2 teaspoon) will offset the acid in the peaches/lemon juice and also enhance rising. I’m a little surprised the soy milk didn’t curdle with all that acid stuff, but what do I know?

Consider gently stirring in the peaches last, after you’ve combined the peach juice and other liquids with the flour and folding in the egg whites.

For technique, you might want to look up some recipes for nut tortes or flourless chocolate cakes, which also involve folding whipped egg whites into a heavy/uncreamed substance.

Have I mentioned that I really don’t know what kind of cooking experience you have? I apologize if any of this stuff if too basic.

]]> By: Sam http://www.parenthetical.net/2010/06/10/peach-tea-bread/comment-page-1/#comment-53969 Sam Tue, 15 Jun 2010 01:34:00 +0000 http://www.parenthetical.net/?p=1091#comment-53969 This is exactly the kind of baking science I need! Thanks. :) Any more tips? This is exactly the kind of baking science I need! Thanks. :) Any more tips?

]]> By: Meg http://www.parenthetical.net/2010/06/10/peach-tea-bread/comment-page-1/#comment-53968 Meg Tue, 15 Jun 2010 01:10:21 +0000 http://www.parenthetical.net/?p=1091#comment-53968 You don't have any good way of distributing air bubbles in your mixture - you're not creaming flour or sugar with solid fat, or using yeast, or whipping the egg whites. You also have a very high ratio of wet ingredients to dry. Thus, custard. If you want something light and non-fat and drier, I'd suggest whipping the egg whites, mixing a third of them into lighten the batter, then folding the rest into the batter very gently. You don’t have any good way of distributing air bubbles in your mixture – you’re not creaming flour or sugar with solid fat, or using yeast, or whipping the egg whites. You also have a very high ratio of wet ingredients to dry. Thus, custard.

If you want something light and non-fat and drier, I’d suggest whipping the egg whites, mixing a third of them into lighten the batter, then folding the rest into the batter very gently.

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