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Post by juliecf on Apr 20, 2016 7:26:58 GMT -5
Hi! I made the swiss bread loaf from the THM cookbook a couple months ago, and it seemed to me to have a very strong baking powder or soda taste to it...has anyone else made the swiss loaf and noticed this? Is that how it's supposed to taste, or what can I do to fix it? The texture of the bread was wonderfully bready, which I'm very glad of, but it tasted pretty bad...thanks in advance for any tips! I'm planning to make some soon for French toast, but I want it to taste good.
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Post by rebekahrl on Apr 20, 2016 13:45:16 GMT -5
I'm not sure.. I would think there is too much if you can taste it. I got some baking powder from Costco once that tasted awful. But if you haven't switched brands or anything..or sub ed baking soda for baking powder, I'm not sure..
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Post by juliecf on Apr 21, 2016 7:45:37 GMT -5
Thank you so much for replying! Sometimes no one does, so I appreciate it! Well, the recipe uses equal amounts of soda and powder, and they were the same brands we always use... I was also using a homemade baking blend, which while it had similar nutritional info to the one THM sells, tasted a little funny...I think the reason was because of the brand of oat fiber it had in it. We've since switched to THM's oat fiber, which tastes way better (yay!), so if I tried it again the baking blend wouldn't have bad oat fiber in it; but I don't think that was the only bad taste in the bread, because I'd made other things with the weird oat fiber, and I could taste it, but that wasn't the only bad taste in this bread I think. Thanks again for replying! Any other input is very welcome!
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Post by Blessed Beyond Measure on Apr 21, 2016 8:17:30 GMT -5
I've never made it. I'm not a fan of THM oat fibre. I made a homemade baking blend and it was AWFUL. I buy THM now and while I can still taste the oat fibre, lol, is better. Any chance you maybe added a little too much soda or powder? I've done that before. Kinda zone out and add something twice.
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Post by juliecf on Apr 21, 2016 12:43:47 GMT -5
There's always a chance I did something wrong; though I tend to be pretty focused in the kitchen. I guess I'll just have to try it again and hope for the best.
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Post by juliecf on Apr 24, 2016 14:42:32 GMT -5
Well, I made it...the problem with the first one must've just been the strong oat fiber, because this one wasn't yucky. In fact now it's probably my favorite healthy substitute for all purpose bread---I LOVE the bready texture! I've never had another low carb bread with that texture! But now I've got another question---does anyone know of any way I can make it TASTE actually bready, instead of just having a neutral, kinda 'nothing' flavor; you know, the wonderful, yeasty, delicious taste of wheat bread or sourdough? That would be great!
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Post by susieq on Apr 24, 2016 15:54:49 GMT -5
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Post by juliecf on Apr 24, 2016 18:01:14 GMT -5
Ok, thanks! I looked at your link, and asked about using yeast in the Swiss loaf in the comments section... Yes, you should try this; I didn't make it for French toast yet like I said I was going to in my first post, but I made it for grilled cheese, and it was yum. But my point is, I'm not sure if it would be AS good in a recipe where it's not masked by other flavors---such as French toast, where it's basically plain---as it might be when it IS smothered in other flavors. I don't know if it's wonderful just by itself...not to discourage you from making it, just to make sure you know I didn't eat a slice by itself. But I've had low carb breads for sandwiches before where I practically had to drown the bread with other flavors to not be sick---this one wasn't like that. Do ya know the kind of bread I mean---the kind you have to drown?! Sorry. You didn't ask for a full analysis of the recipe. But I will probably be trying it for French toast in a few days (maybe with yeast in it?=)), so I'll see what it's like more by itself. Thanks for answering so fast!
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Post by checha on Jun 10, 2016 13:13:38 GMT -5
Couple things I have done 1. Added sone nutritional yeast and 2. Add expired or non-expired yeast. While it doesn't act as a leavening aren't, I thought the bread tasted more like real bread.
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