Substitute for Yeast in Bakingを徹底追究! 読者が気になる トピックの裏側を凝縮して配信します。

Separate your eggs. Whip the whites until they form stiff, glossy peaks. Fold them gently into your batter. The air trapped inside acts like yeast bubbles.

This is cheating physics. It gives a soufflé-like lift. Use two whipped egg whites per cup of flour. Be gentle. Overmix, and you’ll have a brick. A sad, dense brick.

Your bread will be fluffy, but it won’t hold for days. Eat it fast. That’s the best kind of problem.