The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and fructose cooperation ?

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dzolotas's picture
dzolotas

Sourdough and fructose cooperation ?

Hi


I'm making a sweet bread called "tsoureki" for some years now with yeast (compressed type). Also I'm using fructose, instead of sugar (health issues). It's sweeter than sugar and I've adjusted my recipes accordingly.


Last month I've tried some with sourdough, and the taste was great, but I'm facing a problem with the fermentation. The "yeast" recipe had a 28% fructose, with 8.4% yeast and rises like a mountain within 1 - 2 hours. For the "sourdough" version I've tried first to put a 10% sugar on a mix of 50% starter (100% hydration) with acceptable results. In my last attempt i raise the fructose to 22% and the dough made 8 hours to rise to a bake-able size.


My question is, how much sugar a sourdough can handle ?? Does anyone ever tried to use so much sugar in a recipe ?


If I use more water this can help the sourdough, or not ?


This is the Bakers % list for the sourdough version


100% Bread Flour (Robin Hood 14% protein)


50% starter (100% hydration)


12% milk evaporated 2% fat


10% butter pure (no water)


25% whole eggs 


22% fructose (sugar)


1,4% salt


1,2% mahlepi


0,2% vanilla


0,2% mastic


And this is the "yeast" version



100% Bread Flour (Robin Hood 14% protein)


8.4% fresh yeast (compressed)


15% warm water


10% milk evaporated 2% fat


10% butter pure (no water)


25% whole eggs 


28% fructose (sugar)


1,4% salt


1,2% mahlepi


0,2% vanilla


0,2% mastic




Thanks for any help


Dimitris