🍞3rd Time's the Charm?? Maybe the 4th?? @Keto Upgrade #eggwhitebread #keto
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Alycia’s bread recipe video: https://youtu.be/0k6QK-1fUws Find a Alycia’s printable recipe here: …
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Use the amount of cream of tartar that you always use in your bread recipe. I bet you won't get sunken sides.
I found out (by accident) that yeast will raise the recipe if you leave out fiber or psyllium husk. I was distracted with my last mix and left it out, still got a ride! Amazing…
Do you know what size pan. Alycia is using?
Yeah!!!! You did it! It's beautiful. Great job. All bread no matter how the look are lovely. Never a fail. Be well.
and i dont add the arrowroot
im having good results with yr original recipe by adding 1/2 tsp of baking powder
Maybe the loaves are cooling too quickly thus causing the collapse? What is the ambient temperature in her bakery as compared to your kitchen?
Thank you for sharing. Also, please check out Victoria's Keto Kitchen channel https://youtu.be/UNNQEhE7zi8
What if you cooled the loaf on its side?
Do you leave it in the oven for it to cook slowly …turned off oven and door propped open so there is no temperature shock? I see Maria Emerach suggests this.
Since this bread is so much like angel food cake in texture I think I will try to suspend my next loaf unside down at least for part of the cooling process!
To proof my bread, I turn on my oven light and let the oven warm up. The temp in my bottom oven reaches 100 degrees, I tested both ovens with an oven thermometer.
My upper oven gets much warmer however if placed on the opposite of the light it is less intense.
I turn the pans around half way through the hour long proofing time.
You are probably way ahead of me, but have you checked the actual oven temperature using a thermometer rather than the digital readout?
I made her recipe yesterday and subbed arrowroot powder for the psyllium husk powder and butter powder instead of heavy cream powder because that’s what I had and it turned out great. I did bake it a little longer than it said. It’s delicious!
I made some this week, I put a light directly over my loaf of bread for about an hour, it did rise some! And the bread came out great.
Leave it in the pan and parchment until cool. Maybe that will make the difference. Just a thoughr
Well I just took out your butter loaf and waiting for it to cool.
Now waiting for Alycia’s recipe to come out. Might have to redo her recipe again tomorrow because I accidentally had a fork handle resting on my scale that went unnoticed when measuring egg white powder on top on all the first bunch of ingredients. I should have measured them in separate ingredient bowls. When it didn’t go to stiff peak, I added little by little more egg white powder till it whipped up. Fingers crossed, it is rising as it is baking so perhaps I got lucky or perhaps it is as dense as a hockey puck.
I was thinking could you leave it in the pan and let it cool all the way with the pan in the parchment paper before taking it out to see if that’ll stop it from sinking in
Hi, is it possible pulling off the parchment paper is disturbing it enough to cause the sinking problem?
So weird, I have had shrinkage before, I thought it had to do with how long I baked it for. I did solve it for awhile with my pans that are a dark coated pan, I didn't use parchment and the bread kind of adheres to the side of the pans and can't shrink. But the pans started getting to worn and started sticking too much. I usually bake it until it is as dark as I think it should get, which is pretty dark. But I also use more allulose than you do which is why I thought mine got so much darker than yours. I really didn't think that second loaf was gonna shrink. I also find electric usually needs a bit longer to cook, I've also tried the letting it cool in the oven for awhile method and that did seem to help some. It really is a frustrating bread, lol.
And we dance to "The Butter Bread Tango" !!
I'm anything but an experience baker, but both times I used her recipe, I got gorgeous results. Both times I substituted cornstarch for arrowroot, as I didn't have the latter. I have an electric oven, btw. The only changes I made in my second is to reduce allulose to just 1 tablespoon and to use a part of the batter to make buns (using a muffin tin) and the rest for a loaf. I sprinkled everything-bagel seasoning on the buns, and the whole batch came out just beautiful. One tablespoon of allulose gives a lovely browning effect without the excessive sweetness.
P.S. I use grated frozen butter instead of butter or cream powder and reduce the amount suggested by half. I've no idea why the loaf sides sank the times you tried the recipe.
I made the yeast bread with butter powder and arrowroot flour yesterday. Proofed in dehydrator. It came out awesome, no shrinking on sides. But I will proof at higher temp next time to get the harder top before scoring and baking.