Hi,
I’d like to get away from using brown sugar in my knf recipes, primarily because sugar of any kind is refined to some degree, and comes from far away. I can source very low cost local honey (I may eventually keep bees myself one day)- has anyone tried substituting honey for brown sugar? If so, how well does it work? I’ll do some experiments with it this coming summer, but figured it wasn’t a bad idea to ask around to see if anyone had any experiences or tips!
Keep you posted.
Thanks!
PF
- PF asked 4 years ago
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The action that pulls the juice or plant blood out of the cell is osmotic pressure. salt and sugar exert osmotic pressure, but honey will not. up to 10% salt can be added to FPJ. (can do this when working with material that is dryer, such as in the case of some some herbs…) If we bought sugar from a grocery store the cost would add up significantly, but instead we get it from a restaurant supply warehouse. don’t know if they have those where you live but probably be worth looking into. where do the bakers buy their sugar?
- suzepureknf answered 4 years ago
Good tip, I’ll have to explore that as an option- buying in 2 kg bags is definitely not economical and the packaging sure adds up quickly. I’d love to get away from sugar entirely to keep things as local as possible, but that doesn’t seem likely- buying in bulk is at least a step towards reducing waste at any rate. Thanks for your answer!
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i would guess that honey has to much water in it same as molasses and would not be suitable for use in KNF methods i have seen other natural farming methods that did rely on molasses u might be able to sub out honey in those ….happy experimenting =)
- dagoofman answered 4 years ago
- Good call, even if it doesn’t work for some solutions, it might for others. I’ll a try it on a small scale anyways just to prove the theory (or not!) and share my findings one day! Thanks for your answer!
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