December 6, 2015 - 7:47pm
Has any other DF bakers noticed...
...when using soy milk as an alternative to ordinary milk a slight decrease in the moisture of the bread after baking? or just the texture being a bit off? I've been baking a while but since going DF finding breads using soy in them not quite right; however the soy milk seems to be fine with cakes and sweet doughs. Just wondered if anyone else had noticed this or could explain it to me if it really is a thing.
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Soymilk does not have as much fat as dairy milk. Try adding a few tablespoons of oil and see if that changes the texture/keeping ability of your loaves.
Would agree with @clazar. Adding oil will help.