The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredient question

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malkaleah's picture
malkaleah

Ingredient question

Has anyone have any ideas on how to incorporate Agave Syrup in a recipe instead of sugar?  Is there any books out there on using Agave Syrup?


Thanks for any info.


Melody

suave's picture
suave

You can replace it 1 to 1, but you'll need to cut back on water, say 1 teaspoon water less for every 3-4 teaspoons of agave syrup you add.

janij's picture
janij

Reinhart gives it as an option for sweetener for just about every bread in his Whole Grains book.