Tried using honey instead of sugar in my sourdough loaf and got a weird gummy crumb

I swapped 50g of honey for sugar in my usual Saturday bake and the inside turned out super dense and sticky like undercooked dough, has anyone else had honey mess with their bread texture like that?

2 comments

2 Comments

lilyb273d ago

Honestly, I used to think honey was basically just liquid sugar for baking, but seeing how it made your crumb gummy totally changed my mind about swapping them straight across.

miawalker3d ago

The moisture content in honey is way higher than granulated sugar, so it throws off the whole liquid to dry ratio in recipes. That's why your baked goods turn out denser or gummy if you don't adjust the flour or reduce some other liquid. It's one of those things you don't really notice until you screw up a batch of cookies.