Yeast raised gingerbread
Okay, I've got a little wriggling idea that won't leave me alone, and I had to ask if anyone's seen this done well.
I was reading recipes (what else do I do, really?) and found a recipe for, get this, Black Sticky Gingerbread, from 101cookbooks. It sounded so good that I felt it deserves capital letters. And I was thinking yeast leavened instead of soda.
What do you guys think? It might be defeating the purpose, making dense chewy gingerbread something it's not supposed to be (texturally light). You probably couldn't taste the yeast, right? Caveats aside, something tells me it it could turn out kind of amazing.
Weird food gushings aside, does anyone know if honey inhibit yeast action? It's antimicrobial, right?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: