tag:blogger.com,1999:blog-6640298770028582012.post8447769901748250489..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: Reinhart's Hearth Loaf: a bread-off with 3 different sugarsCellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6640298770028582012.post-81832750930262403002011-04-26T09:59:18.888-07:002011-04-26T09:59:18.888-07:00Wow! LOTS of great information! I've never eve...Wow! LOTS of great information! I've never even considered trying different sweeteners in bread. I almost always use honey since it is more "natural" and works well in bread. <br /><br />Concerning stevia, I tried using it in canning fruit last summer. It worked VERY well. I always hated dumping all the sugar into my home canned peaches and pears and with stevia, I eliminated the sugar and still had wonderful fruit. It only took a 1 tsp of pure stevia for a gallon of water. <br /><br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-47804428784455364922011-04-26T08:20:55.737-07:002011-04-26T08:20:55.737-07:00great write-up on sweeteners; there was a lot of n...great write-up on sweeteners; there was a lot of new information for me in there. for instance, I wasn't aware that light brown / dark brown sugar were refined sugars with the molasses sprayed back in, but it makes a hell of a lot of sense given its consistency.Joshhttps://www.blogger.com/profile/01228774778641277643noreply@blogger.com