brown vs white sugar
Posted: 03 July 2010 09:31 PM   [ Ignore ]
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Lately when making breads I have substituted brown sugar for white. They taste fantastic!

So, if they taste great there is no problem in doing that right? or should I follow the directions?

I just think brown sugar esp with an apple or pineapple bread tastes so much better!

thanks

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Posted: 04 July 2010 01:23 AM   [ Ignore ]   [ # 1 ]
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carolyninfl - 04 July 2010 12:31 AM

should I follow the directions?

Heavens, no!  It’s better to be the person who creates the directions for other people to follow.  FYI, brown sugar is just white sugar with some molasses added, so you’re effectively adding just a bit of molasses to your recipes.

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Posted: 04 July 2010 09:23 AM   [ Ignore ]   [ # 2 ]
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Plus, if you try it, and the results are fab to you, carry on!!

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Posted: 04 July 2010 04:03 PM   [ Ignore ]   [ # 3 ]
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right on!!! thanks all.

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Posted: 04 July 2010 05:28 PM   [ Ignore ]   [ # 4 ]
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I love brown sugar in my recipes.  All my bread recipes call for brown. I prefer to use the dark brown.

Carolyn, do you have a preference?

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Posted: 04 July 2010 10:21 PM   [ Ignore ]   [ # 5 ]
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No, I dont have a preference. I just love the taste also.

I have never tried straight molasses but it would be great to add in some recipes

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Posted: 06 November 2010 08:10 AM   [ Ignore ]   [ # 6 ]
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I use rapadura in my recipes. Or honey or molasses. All seems to work.

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