How Much Sugar?

Bread Making

  • 05 Aug 2016 3:21 AM
    Message # 4174163

    Does anyone have any ideas instead of using sugar or honey to make bread rise?  Is glucose/dextrose or rice malt syrup an option, and how much?  My recipe is 600g flour (1/2 white and 1/2 wholemeal) in the bread maker.

  • 06 Aug 2016 1:20 AM
    Reply # 4175706 on 4174163

     I regularly make my own bread - like you I use a mixture of wholemeal and white, sometimes I add rye flour. I gave up sugar (ie fructose) over 6 years ago and to begin with I put a little dextrose in my bread recipe but somewhere along the line I forgot to do it, and then realised that my bread rises just fine anyway.  I use the kind of dried yeast that is sold everywhere, btw, and actual flour not premix.

    Good luck with it.

  • 07 Aug 2016 12:24 AM
    Reply # 4176691 on 4174163
    Deleted user

    I am day 10 of preparing the Sour dough starter for bread.  Am looking forward to having a fully-fledged starter in a few days to try some sour dough bread. 

  • 09 Aug 2016 9:25 PM
    Reply # 4181444 on 4174163

    Thanks for your reply Sandra.  I replaced 2 tablespoons of honey with 2 tablespoons of rice malt syrup, and the bread was perfect.  Thanks.

  • 09 Aug 2016 9:32 PM
    Reply # 4181447 on 4176691
    Marie Lynch wrote:

    I am day 10 of preparing the Sour dough starter for bread.  Am looking forward to having a fully-fledged starter in a few days to try some sour dough bread. 


    Good morning Marie.  Where did you get your sourdough starter instructions from?


  • 10 Aug 2016 12:42 AM
    Reply # 4181714 on 4174163

    Glad to hear it's working - can't help but think that 2 tablespoons of rice malt syrup is rather a lot, so maybe you could try reducing that. I would have expected a teaspoon would be enough, seeing that I don't use any at all..

    Happy baking!

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