In article . net>,
Trevor J. Wilson > writes
>I've had the unfortunate experience of creating a low carb recipe for the
>bakery I work at -- the dough is like rubber and behaves quite strangely.

What did you use? Did you try cutting the VWG with whey to make it less
rubbery?

--
Jane Lumley

"Jane Lumley" > wrote in message
...
> In article . net>,
>
> What did you use? Did you try cutting the VWG with whey to make it less
> rubbery?

I never tried whey. Does it work well? I used some oats to keep it moist,
olive oil to "soften" the gluten, but the big texture improver was flaxmeal.
An earlier recipe used a large percentage of flaxmeal and the texture was
almost bread-like, but that stuff tastes like cat food and so did the bread.
The current recipe uses enough flaxmeal to give it decent texture, but not
destroy the flavor. It has a few other ingredients and is a sourdough low
carb bread. It's decent as far as low carb breads go, but it still sucks and
shouldn't really be called bread.

Trevor

"Trevor J. Wilson" > wrote in message=20
ink.net...

> ... An earlier recipe used a large percentage of flaxmeal and the =
texture was=20
> almost bread-like, but that stuff tastes like cat food and so did the =
bread.=20
> The current recipe uses enough flaxmeal to give it decent texture, but =
not=20
> destroy the flavor. It has a few other ingredients and is a sourdough =
low=20
> carb bread. It's decent as far as low carb breads go, but it still =
sucks and=20
> shouldn't really be called bread.

Maybe it would be good as cat food? Have you done any taste-testing =
with
cats? You know that average human is a very bad judge of cat-food =
taste.

It is well known that cats do not like bread very well, but it is also =
true that
their gastronomic evolution is such that they thrive poorly on =
low-protein
diets.

Perhaps if we could pack in enough stuff like whey and vital gluten and=20
flaxmeal we could make acceptable cat biscuits. Well, maybe a can of
sardines mixed in to make it interesting.

Most domestic cats are unaware that they are carnivores, and quite a few
vegetarian humans who keep cats are in denial about that, as well.
Commercial success can be predicted for the one who comes up with
vegetarian cat food.

--
DickA

In article . net>,
Trevor J. Wilson > writes
>
>"Jane Lumley" > wrote in message
...
>> In article . net>,
>>
>> What did you use? Did you try cutting the VWG with whey to make it less
>> rubbery?
>
>I never tried whey. Does it work well?

It works a bit. You aren't going to get a low-carb bread to taste
great, but it does make the bread less rubbery. Flaxmeal is good in
small doses - one can make fairish pancakes using it, for example.
Sourdough is also a great element - not only because it always feels
more real, but also because the wild yeasts have part-digested the carbs
in flour, reducing the carb content and so allowing you, the baker, to
add more flour in that form. You doubtless know all this.

Its been good talking with you. Like you, I'm a keen baker worried and
perplexed by the problems low-carb presents to bakers. The good news is
that Montignac and South Beach allow wholemeal....
--
Jane Lumley

in article , Jane Lumley at
wrote on 15/1/05 3:11 AM:

> In article . net>,
> Trevor J. Wilson > writes
>>
>> "Jane Lumley" > wrote in message
>> ...
>>> In article . net>,
>>>
>>> What did you use? Did you try cutting the VWG with whey to make it less
>>> rubbery?
>>
>> I never tried whey. Does it work well?
>
> It works a bit. You aren't going to get a low-carb bread to taste
> great, but it does make the bread less rubbery. Flaxmeal is good in
> small doses - one can make fairish pancakes using it, for example.
> Sourdough is also a great element - not only because it always feels
> more real, but also because the wild yeasts have part-digested the carbs
> in flour, reducing the carb content and so allowing you, the baker, to
> add more flour in that form. You doubtless know all this.
>
> Its been good talking with you. Like you, I'm a keen baker worried and
> perplexed by the problems low-carb presents to bakers. The good news is
> that Montignac and South Beach allow wholemeal....
If you "part-digest" the carbs in flour , don't you just get more carbs (
sugars), or am I missing something?
Ellen
--