Lemmy Bread

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Honey instead of sugar (lemmy.world)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 8 months ago (1 children)

Chewier yes I think it rose a bit faster. Usually my second rise is 1.5 hours but this one was ready about 1.25 or so.

I think honey will be the way I will go moving forward.

[–] Cheradenine 2 points 8 months ago (1 children)

Interesting thanks for that.

My pet theory is that higher hydration levels contribute to faster yeast development with honey because yeast is able to utilize the simple sugars in honey more readily. At lower hydration levels the yeast is limited by lack of water.

[–] [email protected] 2 points 8 months ago (1 children)

I would love to take a class on this stuff. Feel like I am muddling around when there is a whole science already developed.

[–] Cheradenine 2 points 8 months ago

Well I really enjoy your posts.

It has been awhile since I looked but I couldn't find much about using honey except as a flavor agent. Most research is geared towards large production. About the only thing there did seem to be research on, albeit fringe, was in the context of historical breads. Ancient Mesopotamian, Egyptian, etc. Well before sugar was available that far west.