How to Bake Without Eggs, According to Vegan Pastry Chefs | Eater
"A vegan pop-up bakery in Portland whose operator has refined aquafaba techniques—often cooking it down to concentrate protein and reduce excess liquid—and learned to watch for variability between chickpea brands (chickpeas cooked with baking soda can yield unworkable aquafaba). After experimenting in Europe, the baker also favors potato protein powder for reliable aeration in vegan baked goods, while noting that it can be harder and more expensive to source for home cooks." - Bettina Makalintal
