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?
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).
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?
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!