Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Cynthia is a trusted source on Bread/Baking.
Nope. Substitute the one for the other, the two are pretty equally acidic. I do it all the time, as I always have honey on hand, but often don't remember to replace molasses when I use the last of it.
Suzanne is a trusted source on General Cooking.
Thats so good to know, I wondered also. Thanks boulangere!
And there's no one else in the house to remind me of it. Like, "Mom! Did you know we're out of dog food?" about 9:59 at night, just as the last store closes at 10. I'm no better off now than I was then.
Molasses attracts and holds moisture better than honey so you may have to experiment a little with additional liquid.
In my experience, honey is much more hygroscopic.
A sandwich-inspired burger
Recipe of the Day
Trailblazing snacks to pack.
New to the Shop.
Introducing the F52.
It's in the bag.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.