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.
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.
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Well played. You deserve a cookie.
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