• Convection oven conversion: reduce temperature at least 25 deg F. and reduce time 25%. Check often, small batch/short bake time items may not be done as fast while long bake time items may finish faster.
  • Egg substitute: If you’re in a bind and your recipe calls for eggs, you can substitute
    • 2 tsp baking powder per egg
    • 1/4 cup sparkling water per egg
    • Yogurt, applesauce, canned pumpkin or mashed banana can also be substituted
  • Oil substitute: If you run short of oil in a baking recipe, you can substitute apple sauce. Will render a similar moisture and texture but will effect the taste – sometimes for the better.
  • Yeast substitute: If you can’t find yeast, say because of COVID hoarding, you can still make bread by substituting double-acting baking powder. The pros are that you don’t have to wait for the bread to rise, the cons are the taste is different and you should use self rising flour.
    • Make your own yeast: can also grow your own yeast using grapes, buttermilk, or Greek yogurt. Probably best to use grapes, where yeasts lives on the skins.
    • French bread starter: A trick I learned in France was to cut an apple up and put it in an empty 2 liter bottle with water for several days, then use the fermented water to start your Poolish, which is a bread starter, the idea is the same as sour dough starter without the sour dough. The acids in the apple along with the yeast and a subtle taste make a better starter than other yeast substitutes.

Leave a Reply