Hi again, everyone.
We're building a new house, so most of my cookbooks are in a box, in a container.
I have kept out John Downes 'Bible' and another by Avner Laskin, The Easy Way to Artisan Breads and Pastries, which I use for recipes rather than as an intructional text. (If that makes sense.) One thing I notice in the latter is the amount of sugar that is used in the recipes. Not saying it is wrong, but just different.
I can see why brioche and sweet breads need the sugar. Some of the recipes, especially the sourdough or European style ones use no sugar in the recipe. But some use 2-3 tablespoons. So if I don't like my bread sweet, do I cut down or leave out the sugar, risking a chemical imbalance in the product?
Even the base sourdough starter uses 2 tablespoons sugar in the initial mix. I know as my starter is used and replenished this will be filtered out, but my fridge isn't big enough to contain the monster within in this early stage of growth!
Have had a lot of fun reading older posts. You're all really nice, and helpful, so unlike some forums I've been on.
Cheers!
Fay
Replies
Hey Fey, I reckon there's a great bunch of people on this website. Good luck with your baking and let me know ([email protected]) if you need any help using the website.
Best wishes,
Maedi
Sugar, above 5% baker's percentage, gives colour to crusts...the higher the level, the easier the crust darkens, to the point that some high-sugared loaves have to be covered part way, or, baked on sheets. Also, sugar levels of 10% upwards decreases the level of yeast activity. You'll see in many bread formula that high-sugared breads tend to have a higher proportion of yeast to counter that.
I'd say there's less downside of decreasing sugar than increasing it.
Cheers
TP