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Hello all,<br><br>
This is my first post and it is my most burning question.<br><br>
I am starting up a real-food bakery (locally sourced, organic, whole-grain, no additives), distributed through a buyers' club along with CSA veg and local pastured, ahem, meat. Bakery emphasis on "real."<br><i>I would like to do vegan bread!</i> Which isn't hard to do, except ...canola oil and many things soy are nearly taboo in the real-food community (too processed=bad).<br><br>
What oil do you all suggest for middle ground? (Olive oil is okay in a pizza crust but not a raisin bread).<br><br>
Your input would mean so much to me. Thanks for your help.<br><br>
Lisa Jackson<br>
"Mrs. Beanfield"
 

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Both avocado and rice bran oil are neutral. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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you can buy organic canola oil. It will be pricier, but it exists. I buy the Pam Organic canola in a spray can. I'm sure you could find bulk suppliers for the liquid oil. Coconut oil will increase your saturated fat in baked goods, if that's really an issue, but then there is the whole palm oil sourcing that becomes a bigger issue.
 

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Who the heck puts meat in bakery?<br>
I'm really confused by what oils have to do with organic vegan goods. As opposed to lard? If you're comparing things to lard, then of course coconut oil.<br>
Or do you mean butter? Then of course, coconut oil!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mrs. Beanfield</strong> <a href="/forum/post/3101979"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hello all,<br><br>
This is my first post and it is my most burning question.<br><br>
I am starting up a real-food bakery (locally sourced, organic, whole-grain, no additives), distributed through a buyers' club along with CSA veg and local pastured, ahem, meat. Bakery emphasis on "real."<br><i>I would like to do vegan bread!</i> Which isn't hard to do, except ...canola oil and many things soy are nearly taboo in the real-food community (too processed=bad).<br><br>
What oil do you all suggest for middle ground? (<b>Olive oil is okay</b> in a pizza crust but not a raisin bread).<br><br>
Your input would mean so much to me. Thanks for your help.<br><br>
Lisa Jackson<br>
"Mrs. Beanfield"</div>
</div>
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If you need to add oils to your bakes, I see no reason why you couldn't use olive oil. It is a fruit and tastes wonderful in bakes.<br><br>
Have you ever tried olivie oil cake or yeast cakes ? I always add olive oil when baking. You could always use the milder version instead of evo.<br><br>
What kind of bakes where you planning on doing ?
 

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I'd have to disagree with using oliveoil in baking, unless you use the lesser grades, definately not EVOO.
 

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Coconut oil!
 

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I use coconut oil. It might be pricier but it tastes amazing in everything. I always use much less coconut oil than what a recipe calls for (i.e. 1/2 cup canola oil = 1/4 cup coconut oil). So if you buy it in bulk and use the least amount possible without compromising the final product, than it could be a winner. Oh, and it probably enchances every baked treat. I also use it to grill up tempeh and such and I even like THAT.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Photojess</strong> <a href="/forum/post/3102517"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I'd have to <b>disagree</b> with using oliveoil in baking, unless you use the lesser grades, definately not EVOO.</div>
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Why is that ?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>silva</strong> <a href="/forum/post/3102296"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Who the heck puts meat in bakery?<br>
I'm really confused by what oils have to do with organic vegan goods.</div>
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Yeah I really don't get this at all and if you are vegetarian why are you selling meat???
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>fadeaway1289</strong> <a href="/forum/post/3102617"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Yeah I really don't get this at all and <b>if you are vegetarian</b> why are you selling meat???</div>
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I didn't read the fact that she's vegetarian; only wanting to start a vegan bakery and sell it through a private sales club.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Shyvas</strong> <a href="/forum/post/3102625"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I didn't read the fact that she's vegetarian; only wanting to start a vegan bakery and sell it through a private sales club.</div>
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She said a "real food" bakery, and the current real food movement doesn't exclude meat, which is probably why she's including it. The only vegan thing she mentions is wanting to make and carry vegan bread.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>christinahudler</strong> <a href="/forum/post/3102648"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
She said a "real food" bakery, and the current real food movement doesn't exclude meat, which is probably why she's including it. The only vegan thing she mentions is wanting to make and carry vegan bread.</div>
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Yes, that is what I have understood.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Shyvas</strong> <a href="/forum/post/3102598"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Why is that ?</div>
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<br><a href="http://www.veggieboards.com/newvb/showthread.php?133032-Extra-Virgin-Olive-Oil" target="_blank">http://www.veggieboards.com/newvb/sh...rgin-Olive-Oil</a><br><br>
Evoo has a low smoke point, therfore its not an oil to be used to cook or bake with.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>luvourmother</strong> <a href="/forum/post/3102662"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><a href="http://www.veggieboards.com/newvb/showthread.php?133032-Extra-Virgin-Olive-Oil" target="_blank">http://www.veggieboards.com/newvb/sh...rgin-Olive-Oil</a><br><br><b>Evoo has a low smoke point</b>, therfore its not an oil to be used to cook or bake with.</div>
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Not quite as high as safflower but it certainly does not have a low smoke point. Frying isn't a healthy way to prepare food anyway.<br><br>
As we were talking about baking - the temperature is far lower and evo or other olive oils are fine to use.
 

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Evoo has a smoke point around 320 F. A liitle higher for Low acidity oils ( high grade and expensive kind) a little lower for oils with more acidity. The acidity varies from .2 to .8, which is quite a big range. Unless you are paying over $20 per bottle on evo, it probably has higher acidity therefore a lower smoke point. Average baking temp is 350 which is higher than the average smoke point of evoo.<br><br>
Also frying food in the correct oil is healthier than using an oil not intended for high heat.
 

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Firstly I am talking about <i>baking</i> and not frying.<br><br>
Frying food isn't healthy regardless of the fat you use . Adding oil to food that has been cooked is a far better choice when possible.<br><br>
Secondly, Bakers use common sense they are not scientists, and what is readily available at a reasonable price.<br>
The temperatures of smoke points are not used for baking especially when using a fan assisted oven as you reduce the temperature by 10%.<br><br>
When you add a small quantity of oil to the batter where it is redistrubuted evenly it will not smoke. There is no direct heat used therefore will not produce smoke. The latter is important for when you use methods like roasting and frying, especially deep frying.<br><br><a href="http://whatscookingamerica.net/Information/CookingOilTypes.htm" target="_blank">http://whatscookingamerica.net/Infor...ngOilTypes.htm</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Shyvas</strong> <a href="/forum/post/3102718"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Firstly I am talking about <i>baking</i> and not frying.<br><br>
Frying food isn't healthy regardless of the fat you use . Adding oil to food that has been cooked is a far better choice when possible.<br><br>
Secondly, Bakers use common sense they are not scientists, and what is readily available at a reasonable price.<br>
The temperatures of smoke points are not used for baking especially when using a fan assisted oven as you reduce the temperature by 10%.<br><br>
When you add a small quantity of oil to the batter where it is redistrubuted evenly it will not smoke. There is no direct heat used therefore will not produce smoke. The latter is important for when you use methods like roasting and frying, especially deep frying.<br><br><a href="http://whatscookingamerica.net/Information/CookingOilTypes.htm" target="_blank">http://whatscookingamerica.net/Infor...ngOilTypes.htm</a></div>
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I am also talking about baking since this is what this thread is about, I mentioned frying because you did.<br><br>
I am a baker and I am also a scientist, I took a class specifically on how to use oils and evoo is not an oil intended for baking unless it is very high quality (aka expensive).<br><br>
smoke points are used for baking too, the link you provided does not specify whether the temps are for cooking and baking.<br><br>
regular olive oil or extra light olive oil are suitable for baking, evoo that isn't expensive is not.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>luvourmother</strong> <a href="/forum/post/3102732"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I am also talking about baking since this is what this thread is about, I mentioned frying because you did.<br><br>
I am a baker and <b>I am also a scientist</b>, I took a class specifically on how to use oils and evoo is not an oil intended for baking unless it is very high quality (aka expensive).<br><br>
smoke points are used for baking too, the link you provided does not specify whether the temps are for cooking and baking. i use an oven thermometer to bake and often bake at temps around 350, which is too high for most ev olive oils to be subject too.<br><br>
regular olive oil or extra light olive oil are suitable for baking.</div>
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As I have stated, you don't have to be a scientist to be sucessful at baking. Ingredients and the method make the end result sucessful without having to go into extensive research. Heston Blumenthal does it brilliantly (I love his TV show Next to Perfection) but I don't have his time and skills to do scientifical cooking or baking.<br><br>
The majority of people that cook and bake use <i>common sense</i>, good quality ingredients and a lot of TLC. My bakes turn out well, regardless of whether I use evo, safflower or other nut oils.<br><br>
No black smoke in my kitchen.
 
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