The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredient question

malkaleah's picture

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.


suave's picture

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

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