I am fond of date syrup as an ingredient, if you need a sweet element in a dish, I think it makes sense to use something that has a greater depth and more complex flavour than sugar. My Banana cake is a good example Click here for the recipe
I was making a batch of my white sourdough yesterday and the bottle of date syrup was out on the work surface. Knowing that if you wish to enhance sourness you can add just a little sugar, just as adding a little salt will point to the sweetness of a dish, I decided to add 50ml of the date syrup to the dough. The result was spectacular. I'm sure date syrup is a really good source of nutrition for yeast.The loaves were light with good oven spring, but best of all the flavour of the crust was better than I think I have ever eaten.
|The Bahamas brings the count up to 115, welcome!|
In order to make this bread follow the original recipe click here and add 50ml of date syrup when adding the ferment to the main dough ingredients.