Amount of sugar and other sweeteners in recipes
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.