Amethyst
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
- Joined
- Dec 21, 2008
- Messages
- 12,686
It's a little OT, but it's OK...it's not too far from the theme, which could perhaps be expanded to Sugar in Restaurant Food (although we haven't found that to be bothersome). I started reducing sugar in recipes a long time ago. Nobody has ever complained, and my baked goods are as popular as ever. You do have to be judicious: cookie recipes are sensitive to the amount of white/brown sugar, since cookies are mainly sugar anyway. Reduce the sugar, and you get a mealy cookie.
I agree that the necessary bit of salt in homemade bread is insignificant. Yeast doughs simply don't behave without salt. Anyway, I never aimed to cut out salt; just to cut back.
I agree that the necessary bit of salt in homemade bread is insignificant. Yeast doughs simply don't behave without salt. Anyway, I never aimed to cut out salt; just to cut back.
Also, and a bit off topic, I have found that I can cut the sugar in many baked goods by 1/3 with good results. I do notice they are a bit less sweet, but the other flavors also seem to come through better.