September 12, 2022 - 6:26am
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.