auroravioletta
Assistant Cook
- Joined
- Nov 6, 2004
- Messages
- 5
Hi!
I may not be much of a cook, but I have always loved baking, and after a long break from it, I am thinking of getting into it again, but with one small problem. Due to some recently discovered health issues, my use of sweeteners has been pretty much restricted to two items: Honey and Maple Syrup. (I could use maple sugar, I guess, but I haven't been able to find it in quantities to make that feasible.) And instead of just searching for recipes that use them, I am interested in learning to modify the recipes I have already. SO my questions are thus:
When I substitute honey and maple for other kinds of sugars, what kind of effect can I expect it to have on the finished product? (I'm thinking texture and consistency-wise.) What can I do to modify that effect if it's undesireable? What should I be looking out for?
I'm hoping to do baking of all kinds-- cookies, quickbreads, muffins, all that good stuff.
(Also, if anyone can recommend a good cookbook on the hows and whys of baking, that would be great. Something to help explain what ingredients do what in the recipe, so I have more to go on than guesses when I'm messing about with recipes )
I may not be much of a cook, but I have always loved baking, and after a long break from it, I am thinking of getting into it again, but with one small problem. Due to some recently discovered health issues, my use of sweeteners has been pretty much restricted to two items: Honey and Maple Syrup. (I could use maple sugar, I guess, but I haven't been able to find it in quantities to make that feasible.) And instead of just searching for recipes that use them, I am interested in learning to modify the recipes I have already. SO my questions are thus:
When I substitute honey and maple for other kinds of sugars, what kind of effect can I expect it to have on the finished product? (I'm thinking texture and consistency-wise.) What can I do to modify that effect if it's undesireable? What should I be looking out for?
I'm hoping to do baking of all kinds-- cookies, quickbreads, muffins, all that good stuff.
(Also, if anyone can recommend a good cookbook on the hows and whys of baking, that would be great. Something to help explain what ingredients do what in the recipe, so I have more to go on than guesses when I'm messing about with recipes )