Question:

Hi Everyone, I am trying to buy all of our foods that we are not growing ourselves as locally as possible. This brings up an issue for my baking. Can I substitute honey for sugar? If so, is it a straight switch or can I reduce the amount of honey compared to sugar? Also, does that affect the consistency of baked goods since honey is a liquid & sugar is not?

Any help is greatly appreciated!!

Wendy

We went "organic" about four-five years ago, but just last year we started using honey instead of sugar in everything. The only thing we do special is if we can, we add the honey in with something room temperature or liquid we can mix and dissolve it that way it doesn't clump up in the batter. I love honey in lemonade instead of sugar. Gives it a tangy taste. I also use honey in spaghetti sauce instead of ketchup (ick!) or sugar.

I say go for it. If it doesn't work in some things then you'll know, but in most, if not all, honey works great.... same measurement as you would use for honey and it doesn't seem to affect the texture at all.

Miss Jocelyn