Could amazake replace eggs as a natural leavener? - VeggieBoards
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#1 Old 09-25-2005, 05:19 AM
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I know that amazake is a fermented beverage made from rice or any other grain mixed with the koji culture, but I heard its a leavener for baked goods from many sources, is this true? If so, then have you tried it? How is it? Did you create any cakes, pizzas, cookies, other baked goods with it?
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#2 Old 09-25-2005, 09:57 AM
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That's an interesting thought. I've never tried it, because I usually use EnerG Egg Replacer. For as often as I bake, using Amazake would be much more expensive.

But if you try it let us know. I'm curious to know if it works.
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#3 Old 09-26-2005, 08:16 AM
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I don't know if it's available in my area and I live in Richmond, VA, but I'll look for it.
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#4 Old 09-26-2005, 10:21 AM
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Ah, come on! Isn't any other person going to answer this thread? I like to know if amazake can replace eggs as a natural leavening agent or not. My question can't be that stupid nor boring, is it?
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#5 Old 09-26-2005, 10:27 AM
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I saw an ad for amazake in Whole Foods the other day, but I don't know the first thing about it. Maybe your question is just hard to answer.
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#6 Old 09-26-2005, 10:30 AM
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Quote:
Originally Posted by Dinosaur Man View Post

Ah, come on! Isn't any other person going to answer this thread? I like to know if amazake can replace eggs as a natural leavening agent or not. My question can't be that stupid nor boring, is it?



Your question isn't stupid or boring, but it is unusual. Perhaps no one has heard of doing this before. Maybe you should try it out, then enlighten us if it works.
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#7 Old 09-26-2005, 11:03 AM
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First time I've heard of eggs as a leavening agent. Usually I use baking powder/soda or yeast. In recipies where eggs are used to produce froth or fluff, usually bakers are taking advantage of their high protein content to create a foam (like a merengue.)



To me, this sounds more similar to the old standby, beer bread.
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