I am totally new to this forum but have been baking white bread for a few years. Now I am keen to try whole wheat and other varieties. However, on checking out some recipes I am stunned to see the large amount of sugar, syrup, honey and other sweeteners they call for. Is there a good technical reason for this or is it just that the American palate has become accustomed to sweetness in bread? My favorite white flour breas recipes only use enough sugar to get the yeast going. Usually very small amounts. After reading "In Defense of Food" we are attempting to reduce by large proportions the amount of refined and processed products we eat.

I make a sweet bread for Christmas that is stuffed and shaped into a candy cane.  My husband would like to increase the sugar in the dough, currently it calls for 1/3 cup.

There is approximately 6 1/2 cups four.  If I double the sugar, does anyone thinks I must add anything more to the recipe?

Thanks,

Tanya

Hi all,

I'm a long-time lurker, long-time bread baker.  I live in Ottawa Canada and really enjoy reading/devouring all the posts.  I guess you could say I am passionate/obsessed with bread and bake frequently, at least 2-3 times a week.  Mostly straight doughs, but do indulge in the occasional sourdough - only problem is my family doesn't like sourdough so I end up eating it all (not a good thing for the waist).

 So, my question, out of all the Challah recipes I've tried, including Glezer's and Berenbaum's, I like Hamelman's the best.  But the problem is that he uses sugar and I really like the traditional honey taste better.  So, how do I substitute honey for the sugar.  In case this helps, the recipe calls for 1.8 oz (5.5%) sugar and 10.2 oz (32%) water.  There is additional liquid in the eggs, but I don't see how I could swap that out.

 Thanks!!!!

Janice

I have a vague recollection of reading (somewhere) that for baker's precentage purposes, sugar is considered a liquid. Is that true?

If I have a formula that calls for 1% oil, and I want to add eggs do they count as an oil? I'm sure either is counted as a liquid but

what about honey - liquid or solid?

Larry

Last week I was in a hurry to get my regular brioche prep out of the way so I could get on with my other loaves, and forgot to put the sugar in. There isn't much in there, but boy does it make a difference!