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.
Please enter a valid email address.
Well played. You deserve a cookie.
Let's just say people aren't happy
The Trouble Brewing Over a 'Beer for Her'
Sweet Heat For Frozen Treats
PSA: Whole Foods Is Selling Cheap Wine
Make Any Muffin A Blueberry Muffin
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)