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Baking Questions..?

post #1 of 6
Thread Starter 

Hi, I'm new to ChefTalk, and fairly new to baking too :)

I want to own my own cafe (coffee,smoothies, baked goods) when I'm older, and want it to be healthy, so I use all whole wheat flour, and as much organic ingredients as possible,

 

But I've got a few ques regarding flour and sugar:

Can you get soft, light, and fluffy cakes with whole wheat flour? It has 4g of protein per 1/4 cup, but I read somewhere this protein does not easily form gluten.

Is buying unbleached cake flour any more processed than whole wheat? And can't you make cake flour from all purpose by adding something to it, like baking soda? I remember my teacher saying she would do that, but I can't exactly remember what she added...

 

Also, in regards to sugar,

I want my recipes to be lower in sugar, so far, they typically range from 21-23g per serving,

What's the best sugar to use in sweets? I typically use brown sugar, but after reading that it is no less refined than white, plan on using white in certain recipes (it makes it less chewy and less fluffy, right?)

I also bought raw cane sugar, is this the same? And can you use confectioner sugar in recipes too?

 

Okay, that's it (for now) :P

"The question is not, Can they reason? nor, Can they talk? but, Can they suffer?"
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"The question is not, Can they reason? nor, Can they talk? but, Can they suffer?"
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post #2 of 6

Hi Raspberry roll and welcome to the forums,

I can understand the desire to make healthy sweets, but I think you will have to choose the kinds of sweets that are better suited to whole wheat cooking to make them come out ok. 

Most sweets (cakes, etc) are pretty foul if made with whole wheat flour.  If you get a good organic stone ground white flour, you are eliminating only the bran from the flour There should be germ in it still, and much of its nourishing qualities. And it's not chemically refined - it's just sifted.  But please don't try to make a chocolate cake with whole wheat flour.  You might get away with some muffins or quick breads (banana bread, carrot bread) but not a real cake.  It will be gritty and unpleasant.

 

As for cake flour, what your teacher probably did is mix it with corn starch.  I don;t remember the proportions, but i think you substitute a couple of tbsp flour with a couple of tbsp cornstarch. 

 

You can lower the sugar in cakes, but remember that sugar does more than sweeten in a cake.  Others on the forums who know more chemistry can tell you better, but sugar makes a cake moist (I believe it holds the moisture or something) so you'll end up with drier cakes or will have to compensate in some way. 

 

What i think is that we eat sweets to satisfy other needs, not nutritional ones (though a craving for fats and sugars are probably programmed into us because for most of our history we humans were at risk for starvation more than anything else).  We want desert because it's comforting, it tastes good, it has a great texture, it makes us feel good.  I think good whole wheat bread feeds the body, deserts feed the soul!  Anyway, we eat them for pure pleasure.  We don;t want to be poisoned, but we aren't looking to fill up our minimum daily requirements with a desert.  Use organic milk, cream, butter, sugar, flour, eggs if you want - they'll taste better too, but I wouldn't put bran in a cake!

 

So my advice is to bring on the nice, hearty, healthy muffins and sweet breads, with whole grain flour and all that, and keep your cakes nice and sweet and moist and soft.  . 

 

 

 

 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 6
Thread Starter 

Thanks for the help, and so true about the dessert being for the soul, but a lot of what goes into some desserts (mainly store bought, packaged stuff) is pretty disgusting, ya know?

 

And I decided to make all my recipes vegan :P

But, as far as whole wheat goes, I'm going to try out white whole wheat, because I heard that it's just like white four but with the nutrition of whole wheat :)

But now I have so mnay more questions regarding sugar! Since most of it isn't vegan, I have to find a good brand!

 

Baking is so complicated, I seriously have an easier time (albeit not as much fun) doing chemistry homework

"The question is not, Can they reason? nor, Can they talk? but, Can they suffer?"
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"The question is not, Can they reason? nor, Can they talk? but, Can they suffer?"
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post #4 of 6

Kind of hard making baked goods and desserts for vegans; no eggs, no dairy, no honey, no gelatin, etc. 

 

What about sugar makes it unsuitable for vegans? Most of it is made from sugar cane or beets.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 6


 

Quote:
Originally Posted by RaspberryRoll View Post

Thanks for the help, and so true about the dessert being for the soul, but a lot of what goes into some desserts (mainly store bought, packaged stuff) is pretty disgusting, ya know?

 

And I decided to make all my recipes vegan :P

But, as far as whole wheat goes, I'm going to try out white whole wheat, because I heard that it's just like white four but with the nutrition of whole wheat :)

But now I have so mnay more questions regarding sugar! Since most of it isn't vegan, I have to find a good brand!

 

Baking is so complicated, I seriously have an easier time (albeit not as much fun) doing chemistry homework


First, what goes into store bought packaged stuff is totally irrelevant, RR, you are making stuff at home with good ingredients.  I love deserts, but can taste the crap in industrial deserts, and steer clear.  (For me it's a question of taste, not anything else, even if it may be unhealthy, that is not why i don't eat that, it's because it tastes bad). 

 

You don;t say WHY you decided to make all your recipes vegan. Vegan does not mean whole grain, or healthy or anything, it just means no animal products.  Are you concerned with health?  or with how animals are treated? Vegans have some serious health concerns, there is one substance, at least, that they have to rely on from chemical sources.  I don't remember which vitamin. Are you against refined foods?  lots of organic animal products are not refined at all - take the egg - comes in its own natural container.  And plenty of vegan stuff is seriously refined and treated (take those horrendous soy-based fake meat products! or margarine or soy juice, oops soy "milk"). 

 

So if you explain your rationale, then we can help you figure out how to make stuff,. 

 

and, as KY says, what is not vegan about sugar?  Vegan means no animal or animal product.  What animal product is there in sugar?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 6

What animal product is there in sugar?

 

I well remember, Siduri, that after too much sugar my kids would turn into animals. Does that count?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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