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I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started.

I thought about replacing it with cane syrup (unsulfered molasses) as it contains more micronutriens. Is this a good idea?

  • have you got an existing starter or is this sugar and milk going into the initial starter? – worthwords Apr 5 '16 at 17:44
  • @worthwords existing starter. I later set a side part of dought for next round of baking. – Maciej Piechotka Apr 5 '16 at 18:38
  • Where rye is concerned, you are usually better off using molasses than granulated sugar of any description. I'm not sure why, but the family recipes I have for rye baking all insist on molasses or honey. The same applies if you use barley. – Shalryn Apr 5 '16 at 22:33
  • @Shalryn probably because receipt's origin is in central Europe, where sugar is made out of sugar beets and molasses is uneatable for humans, it calls for sugar. – Maciej Piechotka May 3 '16 at 6:21
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I have been baking with honey and molasses for some time now and I see no much differences except that dough and bread gets much dark brown colour.

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