On 2007-09-12, raisethedead > wrote:
> I've used honey for a long time (interchangeably with molasses,
> depending on the bread). but I'm about to move in with a strict vegan,
> and although I'm not vegan, I sure as hell can't eat a loaf of bread
> fast enough on my own.

You need not use added sugar at all, unless you want a sweet bread.
Have you been maintaining your starter on sugar? If so, then you may
have cultured some organisms that lack the ability to break down
starches into sugar, and that could be a bit of a problem. Even that
can be solved by using whole grains (which include the necessary
enzymes) or malted flour (which has the enzymes added to it). If your
bread tastes bland without sugar, that can be solved through process
changes -- probably a longer, cooler rise will do the trick.


> maple syrup, agave nectar, stevia, hell, even unbleached sugar...are
> any of these worthwhile to make bread with? or should I just stick to
> darker breads for awhile?

If you want a sweet bread, then sure, any of those will work. I would
add barley malt syrup to the list. I don't think stevia will be food
for the critters, but it certainly would make the bread sweet.

--
Randall