Waitrose, sugar, scones and healthy eating

Well, yes, if scones were you're only source

But they wouldn't be.

I don't think I can do Facebook. It says 'enter' but it won't be clicked on!

There are grapes in wine and they're fruit so wine is healthy, jingl

I don't understand that post Soutra.

You'd have a job to make bread without sugar Bags. The yeast just wouldn't work. Unless you mean baking powder bread.

Why did Waitrose choose to pile up golden sugar with their display?

To get you to buy it, jingl?

Maybe they needed to shift a lot of flour, and someone with no idea about healthier eating thought it would make it look less boring. It's all part of the current online trend to supply you with all the ingredients in their online recipes, I suspect. the idea is, if they suggest a recipe and you like it, you can/will order the whole lot from them in one go with just one click and not an iota of thought.

no way am I grating carrots to put in scones

If I wasn't on a low carb diet I'd make them just to see how they turn out. Without the sugar of course.

You could eat them with loads of Cornish cream to mnake up for the carbs.

#onyourarteriesbeit

jings you know how to hit hard and low, don't you. Scones (plain) with jam and Cornish cream. Heaven.

Fortunately, I'm not tempted. Scones are worse for my IBS than bread.

Flour is mostly carbohydrate so if you make a mixture of a small amount of flour, some lukewarm water and yeast, you can get the yeast going before you mix in the rest of the flour. You make a well in the middle of your pile of flour. I was taught how to do that at school. Sugar speeds up the process but lack of sugar doesn't make it impossible.

Isn't it true that French bread, to be called French bread cannot have any added sugar? If so, I guess they use the above method.

merlot, because of your GN name, I keep thinking you live in France!

I wish, bags. Too old to move now but my brother has a house in Normandy so any excuse to visit.

thatbags very interesting!

I only add sugar if using my bread maker.

Golden caster sugar is not raw sugar. It is either refined cane sugar with a residue of molasses or refined beet sugar with added molasses to colour it.

Raw, unrefined....

WTF difference does it make?!

Why would you faff about like that Bags? It only takes a teaspoonful.

I bet it doesn't rise as well either.

I don't faff about like that. I was just saying it's possible and perhaps useful to know. As I said earlier, I put a bit of sugar in my bread.

Re your raw, unrefined, WTF comment... I was thinking along those lines too.

Says unrefined on my bag of it absent. As it does on the Demerara, and the soft dark brown muscovado. And I've just eaten a teaspoon of each of 'em. (clean spoon each time)

When I worked in Thailand, you could buy sugar cane to chew on. 'Bout as raw as it gets, I reckon.