Re: substituting honey for sugar in recipes

[Guest guest]

Hi Chris:

Just curious why you're substituting honey for sugar if you're going to cook

it. Wouldn't cooking the raw honey diminish the benefit of honey anyway?

Why not just use organic whole cane sugar so you know the exact

measurements? Or maybe I'm missing something?

Marla

>

> A question for folks who bake with honey in place of sugar--

>

> I read on a jar of honey when I was out Christmas shopping that honey is

> twice as sweet as sugar and the amount should be cut in half in recipe use

> when substituting.

>

> Is this true in your experience? I want to get a second opinion before I

> make my sweet bread with honey, so I don't totally screw it up. (It is

such

> a big recipe and major project to make that it would waste a lot of

effort!)

>

> Any opinions are greatly appreciated.

[Guest guest]

I would never make a " big " recipe trying out a new ingredient. I'd suggest

making only 1/2 or 1/4 of the recipe to try it out.

Peace,

Kris , gardening in harmony with nature in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: <ChrisMasterjohn@...>

< >

Sent: Sunday, December 15, 2002 6:54 PM

Subject: substituting honey for sugar in recipes

> Hi,

>

> A question for folks who bake with honey in place of sugar--

>

> I read on a jar of honey when I was out Christmas shopping that honey is

> twice as sweet as sugar and the amount should be cut in half in recipe use

> when substituting.

>

> Is this true in your experience? I want to get a second opinion before I

> make my sweet bread with honey, so I don't totally screw it up. (It is

such

> a big recipe and major project to make that it would waste a lot of

effort!)

>

> Any opinions are greatly appreciated.

>

> Thanks,

> Chris

>

> ____

>

> " What can one say of a soul, of a heart, filled with compassion? It is a

> heart which burns with love for every creature: for human beings, birds,

and

> animals, for serpents and for demons. The thought of them and the sight

of

> them make the tears of the saint flow. And this immense and intense

> compassion, which flows from the heart of the saints, makes them unable to

> bear the sight of the smallest, most insignificant wound in any creature.

> Thus they pray ceaselessly, with tears, even for animals, for enemies of

the

> truth, and for those who do them wrong. "

>

> --Saint Isaac the Syrian

>

>

[Guest guest]

In a message dated 12/15/02 9:47:52 PM Eastern Standard Time,

talithakumi@... writes:

> Just curious why you're substituting honey for sugar if you're going to cook

> it. Wouldn't cooking the raw honey diminish the benefit of honey anyway?

> Why not just use organic whole cane sugar so you know the exact

> measurements? Or maybe I'm missing something?

Well, my guess is that the honey is more nutritious than rapadura anyway...

but the reason I'm doing it is that I'm doing an experiment to see if the raw

honey mixed in with the bread while it rises for 4-5 hours will break down

the whole grain into a lighter texture and taste in a similar way that

cultured dairy does.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian