From enriched doughs to laminated doughs, cultured cream to ice cream, and pasta to pastry, eggs are used in a variety of recipes at the Sourdough School, adding richness and colour to sweet and savoury bakes. The protein in eggs acts as a binding agent and adds structure to cakes, while the whipping of an egg white creates the air in a meringue. Eggs are packed with protein and contain several essential nutrients, such as vitamins D, A, B2 and K. Find out how to use eggs in your sourdough baking, how to store them and what you might use as an egg substitution.
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