Which protein powder works for baking, how much to add, and how to keep the bake from drying out.
Protein powder raises the protein in a bake, but too much of it dries the bake out.
Up to 20% of the flour. For 100 g of flour, up to 20 g of powder.
More powder isn't better. Past 20%, the cake turns into a biscuit.
A cake with 200 g of flour: take out 40 g of flour, add 40 g of powder, plus 2-3 tablespoons of yogurt.
No. Without flour there is no structure, and it bakes dry and rubbery. Up to 20% of the flour.
A whey and casein blend. Whey alone dries out faster in the oven.
Too much powder, not enough moisture, or it baked too long. Take it out a little early.
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