SI
SI
discoversearch

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor.  We ask that you disable ad blocking while on Silicon Investor in the best interests of our community.  If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.
Pastimes : Drea's Bakers Dozen
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  
To: Didi who wrote (27)8/4/2000 5:16:28 PM
From: clappyssidekick  Read Replies (1) of 552
 
disu,

I have been trying to figure out some alternatives to sugar, not an easy task.
I have family who are macrobiotic and they use pure honey and sometimes pure maple syrup. Pure meaning not store bought, but a more natural product close to its original state if not in its original state.
The other thing you could use is a pure fruit juice.
Now this being said, because baking is more of a science than cooking, all ingredients rely on each other to achieve the end product.
If you use these alternatives the recipe has to be adjusted. The honey and syrup will produce a dense product that may not cook thoroughly, so you would need to adjust flour and baking temps and times. The fruit juice will loosen the product so eliminate the water content and substitute with the juice.
It seems complicated but if you know what the dough or batter should look like then adjust with the substitutions accordingly. I bet you never thought your reply would be this long. I hope it helps and if you need more let me know.

drea
Report TOU ViolationShare This Post
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  

HomeMailHotSubjectMarksPeopleMarksKeepersSettings
Terms Of UseContact UsCopyright/IP PolicyPrivacy PolicyAbout UsFAQAdvertise on SI
© 2025 Knight Sac Media.  Data provided by Twelve Data, Alpha Vantage, and CityFALCON News