Substitute for Yeast in Bakingに関する主要なデータを詳しく解説いたします。

Separate your eggs. Whip the whites until they form stiff, glossy peaks. Fold them gently into your batter. The air trapped inside acts like yeast bubbles.

This is cheating physics. It gives a soufflé-like lift. Use two whipped egg whites per cup of flour. Be gentle. Overmix, and you’ll have a brick. A sad, dense brick.

Your bread will be fluffy, but it won’t hold for days. Eat it fast. That’s the best kind of problem.