Substituting sugars
Posted by parker about 1 year ago
I have a standby whole wheat bread recipe that calls for molasses. After discovering that my other whole wheat recipe (with honey) could have the honey replaced with maple syrup, and finding that I was out of molasses, I tried the molasses recipe with honey instead. Eureka! Splendid.
So it seems to me that all the sweeteners for bread - honey, molasses, maple syrup, etc. - are interchangeable. What else should I be trying? The idea of going from milled and refined sugar to honey as a sweetener in as many places appeals to me.
Parker,
My name is Cindy. I just joind this app. Have you ever heard of Splenda ? I am also a diabetic. Can you help me with some of this stuff ?