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By: ruby red vegan
Your not-so-little project is so interesting! Compiling the information sounds so tedious, it is no wonder that you need more time to do so!
View ArticleBy: Veggie Wedgie
oh god if you do this every single vegan baker in the word will love you!!hands up who wants a vegan creme brulee? Keep up the good work!we need you!xxx
View ArticleBy: karolina
i am loving you for the research and your thoroughness. you are great. if you want to go faster, i am positive that many people in the vegan society will be more then happy to help you. you could...
View ArticleBy: winter
hey just thought I’d check back and see how the egg replacer is going and also to ask if you’ve ever heard of versawhip? its an ingredient used in molecular gastronomy and it looks pretty promising (as...
View ArticleBy: David
I have a great egg replacer. It acts to bind ingredients together like eggs do in any baking/cooking formulation (cakes, cookies, bread, etc). Plus it is non animal in origin. The product is pectin...
View ArticleBy: confusedreality
wow, sounds like quite the project you got going there, but when you succeed (when, not if!) you'll make lots of people very happy! Like me! I've just been 'sent' here by supercarrot over on...
View ArticleBy: Purplefia
Ok, I realize I’m super late but I have been following your discovery and waiting on an update since the 2006 posts on theppk.com forums. I’m certain I must have missed it by now but have you published...
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By: barefoot
I simmer with excitement would it be possible to give a short status report? this would be so nice i do sneak in here from time to time to see how far your project has already come
View ArticleBy: Candybear
Keep going! If you crack this sucker vegan baking truly will take over the world.
View ArticleBy: Kat
I want to know what it is!!! Would it be an egg replacer that would replace egg whites as well? Perhaps able to be used for meringue? Scrabled eggs even….alright I’m talking crazy now haha!
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