Making Bread Without Sugar

You will be pleased to know there is NO reason to add sugar when baking bread! Only two ingredients are really essential for bread: flour and water. The natural yeasts in the air will leaven it, but it does take time.

Adding sugar and commercial yeasts does cut down on the time necessary from start to finish, but the flavor of really good bread develops with time.

I recommend looking into the books of good bakers and learning how to make bread without the addition of sugars.

* Dan Leader, Bread Alone.

* Joe Ortiz, The Village Baker.

* Nancy Silverton, Breads From the La Brea Bakery.

Try the sponge method, use potato cooking water for the liquid (little yeasties love it) and give the process more time. It adds flavor to your breads.

* For more info: Contact Nadine at gromnrb@rconnect.com.

P.S. Nadine is the owner of Great River Organic Milling. They sell awesome products and can custom mill whatever you might need. I am working with them to develop a whole grain oat based pancake mix - been waiting for years for such options!

(c) Kathleen DesMaisons 2006 All Rights Reserved