What non-refined sweeteners work in yeast doughs? We are eliminating all
refined sugars from our diet, so that basically leaves brown rice syrup and
barley malt. Will these have the same interaction with yeast as sugar does?
Has anyone tried baking bread with the herbal sweetener Stevia? It's a very
concentrated sweetener, so it is used in tiny amounts. My guess is that the
yeast can't feed on it. So, if I increase the rising time, will the yeast still
do it's job (ie, by feeding on the flour)?
The bottom line is that I'm trying to figure out how to make bread without
sugar, honey, molasses, or maple syrup.
Thanks for your help!
--
Ellen C.
ellen@brakes.elekta.com