The processing of the finished mixture is completely unproblematisch.Etwas getting used to the yeast odor. I have this not perceived as particularly unpleasant when cooking and baking.
Visually the finished bread would not have to look more appetizing. A great crust; a white bread confusingly similar. The consistency in the interior is similar to other "baked goods" for Paleo, prepared with almonds or other nuts flours.
After baking the bread smell continue to yeast and especially eggs. This odor mixture I personally found "strange" and not particularly appealing. Have tried with some butter the bread still warm. The first two bites were ok. Each time you my Gesschmacksnerven responded but with reluctance. Have the bread first then stored for one day in the fridge and wanted to start fresh "taste" a little distance. But unfortunately here also, it hit just not my taste. Have the bread as it was :( thrown in the trash. Since now two baking mixes are left, I will try to process them in connection with nut flours differently, lest nearly 20 disappear in the trash.
Conclusion:
Objectively, creates a considerable and appetizing acting product. Easy to use during manufacturing and in the further "processing". The smell is unusual but not necessarily unappetizing.
Subjectively, I can with other ingredients "bread substitute" pleasurable for me, albeit more expensive, prepare. I would recommend to anyone if possible to buy only a mixture. If not satisfied, the "loss of money" is limited and minimizes the disposal of food.
