The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pure maple syrup vs sugar

amateur4sure's picture
amateur4sure

Pure maple syrup vs sugar

I am going to start using unfiltered honey in my baking to replace the refined sugar. Would you be able to use maple syrup and in what ratios if that is possible?

suave's picture
suave

After all it's mostly sugar - 2/3 sugar and 1/3 water, so you would need to use 50% more of it and adjust water accordingly.

amateur4sure's picture
amateur4sure

Thanks suave. :)

Bob S.'s picture
Bob S.

Fresh, raw honey that has not been heat-treated contains many enzymes. The most significant enzyme for bread bakers is diastase, which converts starch into maltose. You could have excessive amylase activity if the flour you use contains malted barley or rye flour.

Bob

amateur4sure's picture
amateur4sure

Not you Bob. Thanks for the useful information. Did not know that.

Bread1965's picture
Bread1965

This is an interesting idea. I wonder if after adjusting for water content per 'suave's' comment above, you'd have a sweeter tasting baked good or not (that's aside from the obvious maple syrup taste).  And remember that maple syrups come in different grades from very light to very dark. The darker you get, the more it's been boiled down, and the more intense the flavour to the point of almost being like roasted marshmallows (yum!).. I think you could have a lot of fun with this idea! Enjoy and bake happy.. bread1965!

 

amateur4sure's picture
amateur4sure

Thanks so much for the reply and comments.

amateur4sure's picture
amateur4sure

Thanks for taking the time to reply. Very useful information. Have a great holiday

Maverick's picture
Maverick

Mmm maple syrup... reminds me of this KAF article/recipe:
http://blog.kingarthurflour.com/2009/03/10/soft-subtle-satisfying-maple-bread/

I like the idea of sprinkling a little maple sugar on top too.

amateur4sure's picture
amateur4sure

Thanks so much for the reply and may your holidays be joyous.

KayDee1's picture
KayDee1

I use pure maple syrup (usually from Vermont, NH, or NY) interchangeably with honey. I use it where I want the maple flavor, of course. I've stopped using all cane sugar (or other sugars). I do have date "sugar" that I'm going to try, but haven't yet done so. (Replacement for brown sugar). 

If the recipe calls for 1 cup or less of sugar, I replace it in equal amounts with honey or maple syrup. If you are going to replace a greater amount of sugar 1 for 1 with one of the other two, then you need to proportionately decrease the amount of other liquid in the recipe. 

amateur4sure's picture
amateur4sure

Thanks for taking the time to reply. Very informative!!!!!!!