Honey to replace brown sugar

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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

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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?

  • PF
    • PF
    • 3 years ago
    Good tip, Iโ€™ll have to explore that as an option- buying in 2 kg bags is definitely not economical and the packaging sure adds up quickly. Iโ€™d love to get away from sugar entirely to keep things as local as possible, but that doesnโ€™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 =)

  • PF
    • PF
    • 3 years ago
    Good call, even if it doesnโ€™t work for some solutions, it might for others. Iโ€™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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