do i have to use brown sugar as i have candita?
1524073
I know this is old but I use C&H; brown sugar and 1tbs of coconut sugar (for minerals) all the time and my grains grow like crazy.
1524074
I'm not sure. I have always used organic cane sugar. The kefir grains eat most the sugar while fermenting so the drink is no longer sweet.
1524075
I have only ever used organic cane sugar, supplemented occasional with a teaspoon of unsulfured blackstrap molasses. I know you can use other sugars like coconut sugar, etc, though I've never tried. I've never tried with sugar alternatives, artificial or natural sweeteners like stevia, so I couldn't give you any advice there. Honey will eventually diminish the health of your cultures, due to it's natural antimicrobial/bacterial properties. One thing I will say, when brewing the kefir, the cultures will process the sugar that is in your mix: so even if you're adding a third cup of sugar to the grains, after 48 hours there will be less sugar in the brew. When you bottle it after the 48 hour brew cycle, then you can add whatever you want. It'd be worth experimenting with! good luck!
1524076
If you mean you have Candida, then I don't think you should use it at all. Sugar is a breeding ground for yeast and I have no idea if or how these strains transform the sugar. You could ask your doctor, but I don't know if you'll get a good answer as there are no real studies done on kefir. Perhaps you could try milk kefir instead?
1524077
I use cane sugar and unsulphered molasses. When you let it process for over 3 days, it breaks up the sugar and makes it easier to digest; it hasn't made candida worse.
1524078
I've been making mine with white cane sugar, since I like the result better. The grains need sugar to feed on, and brown sugar, with it's bit of molasses, is healthy for them. I'm not familiar with candida, and how the sugars, bacteria and fungus of the grains would affect it.
1580544
The Brown Sugar Keeper doesn't have a leveler because, most of the time, a recipe will tell you to pack the brown sugar. If it leveled it off, it would not be a packed cup or half cup, or whatever the recipe calls for, and you would not have enough brown sugar for the recipe.
1870612
No, it has a caramel flavor to it and I use it instead of brown sugar. It taste really good to me.
1069188
Yes. I color regular sugar with food color and it worked. The only think that doesn't have flavor.
1686771
I use it in coffee and for baking in place of cane sugar. I would try it as a sub for brown sugar as it is almost the same consistency. Nothing beats a failure but a try!
1250893
It's like the difference between milk chocolate and dark chocolate. Both varieties still require the addition of a sweetner depending on whether you are baking with them or making a cocoa drink.
471880
Hi, this sugar is very much like brown sugar. I use it for everything right now except for tea as it does taste different there. I use this coconut sugar for all my baking and sometimes do mix it with white sugar and sometimes not. I have never made brittle with it but I'm guessing you would be OK to use this exclusively and cut out the white. Good Luck!
426015
I looked on the disks and it does not say.I bought them to transform my bricks of brown sugar into soft sugar which it does beautifully.A satisfied customer
1969708
I would say no. The framing in my apartment has a touch of cherry and by comparison this looks just brown chocolate to me.
542276
The cookies do brown but you have a better control of how brown you want them to get. I have used Airbake cookie sheets for years and I have never burned a cookie yet. I do start at the suggested baking time for the recipe and adjust it to the depth of color I want them to get.
1686770
You can use it as a one to one substitute for either. However, it has a flavor closer to brown sugar than white suger. Not a big deal in baking but noticeable on cereal ... really yummy on hot cereals though.
463735
When I ordered mine it said it was for brown sugar. That's what I use it for and it works great.
867281
I haven't tried the disc but as long as the material is the same and the same or similar prep before using I would think they would be fine. I can say though that the Original Brown Sugar Bear works very well at keeping your brown sugar fresh much longer. Also found it works well with raisins.
1126960
No reason that I can think of. Works great to keep brown sugar from clumping and drying out, so should be great for white sugar as clumping and drying out normally are not a problem there.
1024719
It would be uniquely NOT appropriate for the kind of brown sugar I use - a sticky molasses based, fairly solid, crumbly out of the box. This strainer works perfectly for dry flour. Mine still works perfectly - every Sunday since I bought it. The only complaint is the handle - if you had to use it for a more than a few seconds, the handle is very uncomfortable.
501288
Good question, but I see no way to "brown" the top of the cake pop. It only takes 5 minutes and if you left them in any longer, the whole thing would probably burn. I have only made chocolate ones so far. Good luck.
958003
No, this is just like other baking cocoa except with a dark, rich flavor. You must add sugar for sweetness. I love this stuff!