Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 Ok, just read someone's post about rice vs soy milk in baking and it was alluded that fermented soy is better for you than non-fermented. I don't understand why this is but I do want to know why it seems that Bragg's Aminos are thought to be healthier than soy sauce. Bragg's are not fermented. Why not just use soy sauce? And what exactly is supposed to be the problem with fermented or non-fermented? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 I started that unfortunate thread. First of all, the soy vs rice milks had to do with baking only. Rice being thinner makes the muffins come out "undone" whereas sticking to the recipes soy milk proved to be perfect. So, it was concluded that I should either use the original soy milk as called for in the recipe, or just back down on the rice mlk. As far as fermented vs non-fermented soy, I heard that from a salesman at the food co-op. I don't know whether he was right or wrong, honestly. And since I don't have a soy-based vegan diet, I'm not going to throw much energy in that. And as far as soy sauce, that's a great idea - but hopefully not in muffins, eh? Rose Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.