The One Type Of Honey You Should Never Use For Flavoring Bread - Tasting Table (2024)

FAQs

The One Type Of Honey You Should Never Use For Flavoring Bread - Tasting Table? ›

Pasteurized honey or bust

Regular, or pasteurized honey, is clear and smooth. The pasteurization process improves the honey's appearance, increases its shelf-life, and kills yeast cells that can affect the taste of the honey.

Clover honey: With its pleasantly mild taste and flowery aroma, clover honey is a popular choice for tabletop or baked goods.

Honey helps extend the shelf life of baked goods, which in particular is important for loaves of bread that need to stay fresh and moist. Honey is a humectant, a substance that prevents moisture transfer in bakery foods. Honey does not give up water easily; in fact, it collects moisture from the atmosphere.

What Does Honey do in Baking? Honey is a 'humectant'. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist. Honey compared with traditional refined sugar, also means you gain a richer colour and fuller flavour.

And then, there's the odd effect it can have on yeast in your bread-baking. Since it contains sugars, honey can work to feed your yeast, helping it produce the natural byproduct of carbon dioxide and alcohol. But the ingredient has other qualities that can negatively affect the yeast.

Both in vitro and in vivo studies have demonstrated that honey is an effective, broad spectrum and active antimicrobial agent against a wide variety of bacteria and fungi.

If you add too much honey, it can change the hydration of your sourdough bread. Honey is higher in fructose than sugar making it much sweeter. For this reason, when substituting, you'll need to reduce the amount of sugar you use to three quarters (¾) or even half (½) of the amount of honey used.

Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial.

What not to do with honey? ›

Science confirms that heating or cooking honey does indeed damage it, thereby eliminating many of its beneficial effects.

When it comes to choosing the healthiest honey, you should look for one that is raw. Raw honeys are not pasteurized and bypass filtration, a process that may reduce its nutrients. A great variety of raw and unfiltered honey is available on Amazon.

Crystallized honey works as a substitute for sugar in baked goods. Because it has less moisture than traditional honey, you won't have to make as many adjustments to liquids in your recipe while maintaining the classic honey sweetness. Honey is sweeter than table sugar, though, so use less.

All the honey types assessed were actively disturbing the growth of the microbes, but Jarrah honey was significantly more active against the three Candida species when compared to the other two types of honey.

Honey is a natural antibiotic/ antifungal. Small studies show that when yogurt with honey is inserted vagin*lly it can help a yeast infection in some patients, but is far inferior to antifungal treatments available over the counter.

Most samples of honey contain detectable levels of yeasts. Although yeast counts in many honey samples are below 100 colony forming units per gram (cfu/g), yeasts can grow in honey to very high numbers. Standard industry practices control yeast growth.

Honey can be raw but not organic. Pure honey can also be organic but not raw. If honey is organic, it means it is supposed to come from bees that have foraged for pollen and nectar on flowers that have not been exposed to any synthetic pesticides or herbicides.