> Date: Sat, 8 Jan 2000 12:35:44 -0800 (PST)
> Subject: Digest bread-bakers.v100.n002
>
> Now I have a question. I bake only Kosher breads. (That is, I don't
mix nor
> use any dairy products with meat products in my dough or utensils, bead
> machine, etc.) Many of the bread recipes call for milk. I have substituted
> water, orange juice, and nondairy forms of milk in the place of regular
milk.
> But I saw a rye bread recipe that called for sour cream. Any suggestions?
I have heard that ordinary cream with lemon juice can often be
substituted in recipes for sour cream so what about trying lemon juice with
soya cream.
Vernon
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