/blogs/parker/2008/03/30/substituting-sugars en-us 40 Because nobody but me is excited about this. <p>I have a standby whole wheat bread recipe that calls for molasses. After discovering that <a href="http://www.commonkitchen.com/recipe/704/100_Whole_Wheat_Bread">my other whole wheat recipe</a> (with honey) could have the honey replaced with maple syrup, and finding that I was out of molasses, I tried the molasses recipe with honey instead. Eureka! Splendid.</p> <p>So it seems to me that all the sweeteners for bread - honey, molasses, maple syrup, etc. - are interchangeable. What else should I be trying? The idea of going from milled and refined sugar to honey as a sweetener in as many places appeals to me.</p> Sun, 30 Mar 2008 12:45:00 -0400 urn:uuid:cdcf1575-1445-4322-b870-346517b401fc parker@commonkitchen.com http://www.commonkitchen.com/blogs/parker/2008/03/30/substituting-sugars <p>Parker,</p><p>My name is Cindy.&nbsp; I just joind this app.&nbsp; Have you ever heard of Splenda ?&nbsp; I am also a diabetic.&nbsp; Can you help me with some of this stuff ?</p> Sun, 13 Apr 2008 23:05:28 -0400 urn:uuid:6ed59f7a-b9c5-4ec0-a5a7-cd6215609c78 http://www.commonkitchen.com/blogs/parker/2008/03/30/substituting-sugars#comment-22