My pet theory is that higher hydration levels contribute to faster yeast development with honey because yeast is able to utilize the simple sugars in honey more readily. At lower hydration levels the yeast is limited by lack of water.
It has been awhile since I looked but I couldn’t find much about using honey except as a flavor agent. Most research is geared towards large production. About the only thing there did seem to be research on, albeit fringe, was in the context of historical breads. Ancient Mesopotamian, Egyptian, etc. Well before sugar was available that far west.
Interesting thanks for that.
My pet theory is that higher hydration levels contribute to faster yeast development with honey because yeast is able to utilize the simple sugars in honey more readily. At lower hydration levels the yeast is limited by lack of water.
I would love to take a class on this stuff. Feel like I am muddling around when there is a whole science already developed.
Well I really enjoy your posts.
It has been awhile since I looked but I couldn’t find much about using honey except as a flavor agent. Most research is geared towards large production. About the only thing there did seem to be research on, albeit fringe, was in the context of historical breads. Ancient Mesopotamian, Egyptian, etc. Well before sugar was available that far west.