The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sweetness

erg720's picture
erg720

sweetness

Hi everybody.


If i don't want to use honey in my bread. Is there any formula i can use to get to the same sweetness?


Ron

flournwater's picture
flournwater

Honey can be replaced in just about any recipe by using a 50/50 mix (by volume) of granulated sugar and water to prepare a simple syrup.  But to obtain a level of sweetness anywhere near that of honey you'll need to use about 1 1/2 times (or more) as much simple syrup than the amount of honey specified in your formula.  You can play with the simple sugar mix and melt granulated sugar at a ratio approaching 75/25 but then you're venturing into the area of making candy and you'd have to monitor that mixture very closely.  Have you tried corn syrup?


If you use a substitute for honey, be sure to adjust your hydration level for the formula you're working with.


That said, nothing comes close to honey as a sweetener in recipes because honey carries other flavors with it that are not present in simple sugars.

erg720's picture
erg720

I know all about syrup, sugar and so on. so don't worry about.


even though your answer was good, like i suspect,  there is no magic answer to replace honey. and about corn syrup he's bit bitter then the honey, so it's out of the question. thanks again.


Ron


  


 

montanagrandma's picture
montanagrandma

I have seen this at many stores. Have not used it myself but have friends that love it for sweetening.

erg720's picture
erg720

yes but.. i want only sugar. thanks


Ron

arlo's picture
arlo

Since I am vegan I use agave syrup, particularly the Raw agave. It works great as a substitute to honey and is used widely by many vegans as a honey substitute. It tends to be a bit sweeter and thus you should use a bit less, but I myself always use the called for amount in the recipe, especially when baking.


You can find agave nectar/syrup in well stocked larger super markets or at your local Co-Op!


 


Enjoy!

erg720's picture
erg720

Thanks for your attention.


 


Ron

PaddyL's picture
PaddyL

I've used maple syrup instead of honey in my buttermilk sourdough and have tasted no difference.

erg720's picture
erg720

Thats good one. Maple syrup is good option.


it might need some correction with the quantities.


thanks.


 


Ron

dghdctr's picture
dghdctr

Hi Ron,


Honey is about 80% solids and 20% water, so I'd start your conversion with that proportion in mind.  This can vary a bit, but you have to start somewhere.


As you suggest, there is probably no precise conversion that can be implemented conveniently.  I think you'd need your own testing lab and tasting panel to achieve that.  And the solids in honey, I believe, are not exactly an even exchange for the same weight of sucrose (table sugar).


Still, why not start there and see how you like it?  Take the recommended weight of honey, multiply by 0.8 to get a sugar weight, and then by 0.2 to get a water weight that has to be added to the water weight already listed in the formula?


Try it, and then tweak it to suit your preferences.


--Dan DiMuzio

erg720's picture
erg720

Thanks Dan. except multiply the amount of water i did the rest.


i'll try it too.


 


Ron