Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posts: n/a
Default Using Honey

Hello, I am new to this egroup as well to "baking." I usually only
make pizza and the occasional loaf of bread, though I am also
interested in beer brewing...

The point of my thread is simply to inquire if there is some
significance in the type of "sugar" used for feeding the yeast. I
typically use a few tablespoons of granular sugar(or what the recipe
says); however, recently I used Honey and noticed a huge difference in
the quality of the bread and the amount of rise. I'm assuming that
honey is composed of less complex sugars and so its easier for the
yeast to digest, but this is just an assumption. I am curious if
anyone knows why this is or in fact if it is just coincidence. I'd
also appreciate knowing what other people use, if they use an alternate
sugar source.

Thanks in Advance

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Honey Julie Bove Diabetic 24 23-06-2009 03:16 AM
Honey cybercat General Cooking 33 26-06-2008 04:15 PM
How do you like your honey?- Honey Bars recipe Julia Altshuler General Cooking 0 30-01-2008 02:42 PM
Honey!....Is there a Use By Date for Honey?... Bigbazza[_7_] General Cooking 2 02-01-2008 12:22 PM
Jan: Church's Honey Biscuits with Honey Butter Duckie Recipes 0 13-05-2004 01:24 PM

All times are GMT +1. The time now is 03:59 PM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright 2004-2023
The comments are property of their posters.

About Us

"It's about Food and drink"