Ah yes, if you have fabulous local raw honey, you will not be sorry to bake with it!
Fellow beekeeping bloggers innercityfarmers asked:
In terms of converting sugar to honey when baking, do you have a conversion that you go by? Any tips or tricks you should be aware of when making the switch?
Most of my recipes were developed using honey. But I have converted a few of them.
For baked goods, the following rules of thumb apply:
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup of honey depending upon the sweetness desired. Honey is sweeter than sugar.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using one cup or more of honey for sugar, it may be necessary to reduce liquids by 1/5 to 1/4 cup per cup of honey.
4. Add 1/4 teaspoon…
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