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Old 11-29-2008, 03:35 PM   #1
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Milk for Soy

I know that in beverages soy is a great substitute for milk, but what about in baking? I did try making french toast one day. Instead of putting milk in with the egg I put soy. It seemed to work alright but that's still not baking.


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Old 11-29-2008, 06:08 PM   #2
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Yes, you can sub soy for real milk in baking - 1:1 replacement ratio. Now, depending on the recipe, there will be some changes. For example, in bread that used milk and doesn't have any additional fat or sugars - the bread will not be as tender and will stale faster, the fat acts as a tenderizer and a moisture retainer, she sugar attracts moisture from the air to help keep it moist.

Soy also can cause things to brown more than milk.

Hope this helps some.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-30-2008, 03:28 PM   #3
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Thanks. That's very helpful!
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milk, soy

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