Kat’s surgarless kitchen

Fran (left), Kat (right) and me

I knew i would be very nervous before being on Kat’s Kitchen yesterday, a BBC Radio Sheffield Saturday morning slot, so i spent some time ensuring i was prepared.

  • I made sure Fran from Regather was available to come too to help the conversation flow
  • revised quite a bit about bagel history (didn’t get to talk about that)
  • I made sure i knew the order i was going to do things in (revised this umpteen times!)
  • I made a list, of course, of all the things i had to make sure to bring

To start with, in this list, was sugar. And then i thought , hang on i am trying to go sugarless, what better time to launch this than on the radio?

Taking the sugar out is no big deal: the only thing is to make sure , from a weight perspective, to make the dough stretch as far, we replace about 2/3 of the sugar weight with flour and the rest with water.

But what about the taste? The use of barley malt syrup rather than diastatic malt powder (which is what i have been using when baking in bulk) brings out enough sweetness , so i will be switching back to syrup.

So. It Tower of Bagel is now a no sugar bagelry! (And challary: challah will be with honey in future (or Agar Syrup for vegan challah)

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