Please help me with spice/sugar proportions
My friend and I are troubleshooting a recipe. I think the issue is proportions of spice and sugar which is inhibiting the yeast. Can you help us get the proportions correct?
What I need to know is how much is the maximum, in percentages to the flour, for the following ingredients:
- Honey and Molasses
- Cayenne Pepper
Can you also advise on the minimum amount of salt one can get away with without seeing too much difference in the final loaf.
The bread which we're trying to make is 100% freshly ground whole spelt with a biga. For health reasons as little amount of salt is wanted but flavour is made up with the above ingredients. If you have any ideas on putting together a recipe it would be greatly appreciated. Perhaps we need to toggle the yeast as well.