I was visiting my brother last evening and had my first taste of soy milk. Not bad, but there was a "chalkiness" in the texture. On the way home I bought a 1/2 gallon to try out with various recipes, and to see what DW thought about it.
My questions are,
1. Can soy milk be a suitable substitute for cow's milk in bread recipes.
2. Does it affect the texture of the crumb?
3. Does it affect the flavor of the bread, or add any different flavor to the bread?
4. I noticed that soy milk comes in vanilla and chocolate. Has anyone tried the vanilla in a bread recipe, and what did you learn from that?
For Pie Susan, I saw a Challah recipe titled "Soy Vey"
and immediately thought of you.
Interesting play on words.