Behold, I have made Rugbrød. I thoroughly ignored most of the timing instructions for this recipe so we’ll see how it goes.

Every time I make bread, I mostly ignore the timing and go long on each step, fitting steps in whenever they make sense. This hasn’t been a problem for me so I’m starting to think people’s obsession with adherence to the timeline is just noise. My bet is the timeline is largely useful for pro bakers so that they can ensure consistency of product.

Today’s experiment in #vegan #baking:

One of my favorite cake recipes is a simple three ingredient almond cake. 250g almond flour, 200g sugar, and 6 eggs (separated). There’s some interesting stuff you do with the separated whites and yolks that’s pretty standard stuff.

Now the vegan part - I swapped the eggs for 12oz of Just Egg (https://www.ju.st). It mostly worked in that it did produce something you’d call a cake (see pic). It’s more moist and doesn’t hold its shape as well. It’s tasty and I probably wouldn’t know it’s vegan.

I’d make it again though I’m gonna research what other modifications I might make to improve the structural integrity.