The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Fruit Syrup?

JayBoLeaps's picture

Fruit Syrup?

I am looking into making Cheong which is a fruit syrup made of equal parts of any fruit and sugar which you leave for 3 months. It's got the same consistency as maple syrup. The fruit gives it a very concentrated taste. 


Do you think I will be able to use the syrup in sourdough bread? I want to bake different variations.

mariana's picture

Yes, of course, you can use it as you would use honey or sugar in any sourdough bread, from plain lean ones (in small amounts, under 5%) to huge amounts as in panettone and other enriched sourdough breads and pastries. Adjust other liquids in the recipe accordingly.

Basically, if a sourdough recipe has sugar, syrup, or honey in its list of ingredients, you can use cheong instead.