"Baking is often referred to as a science when compared to cooking where you can adjust and adapt on the fly. When cooking, swapping out ingredients is usually a non-issue, like changing maple syrup for honey in a salad dressing recipe. But for baking, it's not quite so straightforward. We spoke with Joy Wilson, the pro baker and cookbook author behind Joy The Baker, for advice on how to substitute honey for sugar when baking."
""Honey browns fast," Wilson explains, "so lower the oven temp[erature] by about 25 degrees Fahrenheit to prevent overbaking or burning." Unlike granulated sugar, honey doesn't require heat and time to become a liquid, so Wilson advises to "check your bake 10 minutes early as honey speeds up caramelization." When measuring honey, it can be helpful to coat your measuring spoon or cup with a light coating of oil so that the honey slides right out, rather than clinging to the sides of the measuring vessel."
Honey browns faster than granulated sugar, so lower oven temperature by about 25°F and check baked goods roughly 10 minutes earlier to avoid overbaking or burning. Honey is liquid at room temperature, so coat measuring spoons or cups with a light oil or use a scale to prevent sticking and ensure accurate measurement. Honey has an average pH of about 4, making it acidic compared with granulated sugar's neutral pH of 7; add a small amount of baking soda to recipes when substituting honey to help activate leavening and ensure proper rise. Sugar contributes to texture, moisture, tenderness, and leavening; honey will affect these properties.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]