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Does anyone know what effect using brown sugar, rather than white granulated sugar, in a loaf of bread has?
I know the difference between the sugars, but I don't know if using one sugar or another in a loaf of bread changes texture or taste. Or, is there some other chemistry going on?
Brown Sugar is nothing more than regular white granulated sugar with molasses added, how much molasses is the key to light or dark brown sugar. Molasses is sweet but not that sweet. I normally use Honey for all of my baking. When I am baking I use Molasses, White sugar, Brown Sugar or Honey depending on the taste that I want. They are all of about the same sweetness. And I am basically feeding the yeast when I use it. Milk will also impart a particular taste and I use buttermilk, whole milk, sour cream or powdered milk. That flavored water that they pass off to us as skimmed or 2% I may use in place of water but rarely. Another ingredient that I use particularly in Rye breads is Sorghum, it is sweet and is made from corn instead of sugar cane as molasses is, besides that it is cheap and a little goes a long way. The two are interchangeable. I don't know everything about baking or bread making but I do try hard and when I am teaching someone how to make a batch of dinner rolls of bake a loaf of bread we go through each and every ingredient and what it does or contributes to the finished product. My neighbors love me as they are the recipients of most of what I bake when I am teaching.
I hope that I answered your question.