Guest guest Posted February 24, 2006 Report Share Posted February 24, 2006 I there. I've been out of pocket for several months due to the birth of my son and I'm coming back with a vengeance. :-) I have a recipe for bread from a farmer that I know that calls for 1/2 cup whey powder. How does that translate into regular whey? Or can it be tranlated? She's not at all familiar with the NT philosophy of cooking (but that will change when I send her a copy of NT!) It also calls for 6 cups flour. I know that she does not soak her flour. How would that translate for soaked flour?? I'm having a challenge knowing how to incorporate the " good " way into my " bad " way recipes, so please chime in all you who are in the know. Also, I'm really looking for a good bread recipe that my family will eat. They will not eat crumbly bread, they like the soft stuff especially for sandwiches. No one here is gluten, wheat yada yada intolerant or anything...no allergies. Thanks in advance! Barbara P. Quote Link to comment Share on other sites More sharing options...
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