Here's What Happens When You Use Honey In Sourdough Bread
NEWS
By RICHARD DICICCO
Making sourdough bread only requires flour, water, and salt. However, adding honey into the mix can temper its signature sour flavor and soften the crumb, making the bread lighter.
The bread's sharp, sour taste comes from the lactic and acetic acids that build up in the dough due to yeast and bacteria, and the sweetness of honey can mellow out that acidity.
Plus, honey's liquid composition increases the hydration of the dough, which will make the dough harder to work with, but also help the finished bread be less chewy.
Adding honey is also one way to achieve that lovely brown crust on your sourdough, as sugar can help set off the Maillard reaction in the oven that makes a dark crust so tasty.
Baking with honey can also help the bread stay fresh longer, as it draws in and retains moisture, and despite its sweetness, honey is acidic enough to ward off mold.
