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Proofing with blackstrap molasses

Kris Hughes's picture
Kris Hughes

Proofing with blackstrap molasses

Well, I'm broke, and the pantry is a little bare. I have all the ingredients for some basic bread, but the only sweetener in the house is some blackstrap molasses. I normally proof my yeast in warm water with a spoonful of honey thrown in to give the yeast a quick feed. Is there any reason that I can't use my blackstrap for that? I'm aware that it might alter the taste of the bread a tiny bit, but I don't care about that. Just don't want to make an expensive mistake....

Thanks in advance!

pmccool's picture
pmccool

It also has a very strong flavor.  You may want to taste a teaspoonful of it before deciding whether to put it in your bread.  While I like the stuff, I usually want it in concert with something sweeter since the molasses can be somewhat bitter.  A little works great in multigrain loaves or you can use a lot in gingerbread.

Paul

Kris Hughes's picture
Kris Hughes

Yes, I know what it tastes like - put on my cereal and in baking quite often. Perhaps I wasn't clear that I'm only concerned about its effect on the yeast.

pmccool's picture
pmccool

If you are proofing active dry yeast, it's more important that the yeast be given a chance to absorb water than that it be fed.  It takes a few minutes for the water to penetrate the outer layer of dead cells on each granule and activate the live cells inside.  Once that happens (the granules typically sink as they hydrate), the yeast is ready foe baking.

If you have a genuine concern that the yeast might not be viable, a bit of sugar in the water will help to fuel growth and foaming for live yeast.  The sugar source really doesn't matter; granulated sugar, syrups, honey, or other sugar sources will all work. 

Paul

Kris Hughes's picture
Kris Hughes

Thanks. I've never been too sure about that aspect of bread making. I've no sugar, etc. I used the yeast the other day and it was fine, so I'll just get on with the job. I don't actually care for the taste of sweetness in bread, so perhaps the honey is a ritual I will skip in future.

gary.turner's picture
gary.turner

Except for sweetbreads with lots of sugar, the purpose isn't to sweeten the bread so much as to improve  its stability; its ability to keep moist. The usual 5%, give or take, of sugar in the dough is reduced some by fermentation, the rest absorbs moisture and isn't normally tasted. Other enrichments have  stabilization functions, egg whites reduce water migration via a protein network, egg yolks emulsify the fat and water, milk provides milk solids and butter provides um, butter fat. All tend to soften the bread by reducing water migration and slowing the starch retrograde from its gelated form to crystalline.

N.B. I prefer to use molasses myself, mostly because I get to lick the spoon. ;)

cheers,

gary

David Esq.'s picture
David Esq.

are flour, water, salt and yeast.  No need for any added sugar, and some would say there is no need for the added salt.  I just ate a delicious 75% white whole wheat bread that had nothing added, and it made a great sandwich. Tasty and soft crumb.