September 21, 2015 - 12:21pm
Subbing honey or maple syrup for sugar by weight
I recently started making SD sandwich loaves using a base recipe that uses white sugar. I'd like to try honey and maple syrup instead. (Separately :p) I did a search here and also did a quick google but haven't seen how much to sub by weight. Thanks in advance to anyone who can offer some guidance.
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While not perfect the method I use is to look at the calories in published data and use that as how I calculate the factors. In other words most "sugars" give the calories per gram - and that is what I go from.
deblacksmith
why would a Sour Dough have sugar in it?
That would send the starter off in a tizzy.
You would feed some organisms too much, and not enough for others. Specifically, the bacteria that create the sour taste.
If you do substitute equal amounts of honey for sugar, which is what I would probably do, don't forget that honey and maple syrup contain more moisture than sugar. Be sure to compensate for it in your final mix.
I follow Peter Reinhart's advice, substituting honey, maple syrup or agave nectar for the sugar - just take the equal amount in weight.
Happy baking,
Karin