lana_lang - just one point to add. I believe I am right in thinking that if you are trying to reduce your sugar intake, substituting sugar ie sucrose with fruit juice ie fructose won't help. Both are sugars and equally calorific for the same amount of sweetness. The only advantage of using fruit juice is that you get vitamins and some minerals and fibre with your sugar. Using honey instead of sugar is also not going to reduce your calorie intake since it too is basically 'sugar' ie a little sucrose plus glucose and fructose. The best way to reduce your calorie intake from sugars is to try to re-educate your palate to accept less sweet foods. I served stewed gooseberries the other day. I thought they were just the right sweetness. My son found them too sour and my husband found them too sweet. So you see people can get used to quite different levels of sweetness.

Source: University of Minnesota On a one-to-one basis, neither light, mild honey nor corn syrup can substitute fully for sugar. Honey can replace part of the sugar in recipes for jelly and related products, but not all of it. Products made with honey will have a darker color than those made with sugar as the only sweetening. The flavor, of course, will be slightly different. Light, mild-flavored honey is best to use when making jelly. Consider its liquid content when it replaces part of the sugar in a recipe. If you make jelly and add pectin, up to one cup honey can replace an equal amount of granulated sugar. For recipes that do not call for added pectin, honey can still replace up to half the sugar that is needed. You may also use corn syrup to make jelly. Once again, consider it's liquid content. In products made with no pectin, corn syrup can replace up to 1/4 the sugar. When you use powdered pectin, corn syrup can replace up to 1/2 the sugar. With liquid pectin, corn syrup can replace only up to 2 cups sugar per batch of jelly. The honey can give a darker color to your jams. I also know that some people do use all honey in some recipes for jams. You can make a syrup using honey instead of sugar for canning your fruits. Works fine. What a great deal, all the free honey !! No reason you cannot freeze these jams. Honey Pear Jam 2 lg Firm-ripe pears; cored and diced 1/2 c ;water 1/4 c Lemon juice 1/4 c Pear eau-de-vie ( I don't even know what it is ! Some liquour?) 1/4 ts Cinnamon 1/4 ts Clove powder 1/4 ts Nutmeg 1/2 c Honey 1 pinch Salt Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos. 45 Honey Plum Jam 3 c Pitted and coarsely chopped purple plums 1/3 c Sugar 1/3 c Water 2 tb Lemon juice 2 tb Liquid honey Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks.

No, we can do more than "hope". You can write to your state representatives and try to get them to move on this. Remember the resistance to the now required 'nutritional labels' that now appear on every packaged food item? And the resistence to the ingredients listing on food and cosmetics. Back in the old days packaged food was on grocery store shelves without even an address of the manufacturer or even a name of a company sometimes. There were those who said that it would be "too confusing" for the consumer to give this info to them. LOL. The only reason we have prescription drug info for patients is because of activists like Barbara Seaman who fought the government for it. She battled for patient inserts in birth control pills which then evolved into patient prescrition drug inserts in ALL the prescrition drugs we take. Read about the Nelson Hearings. http://en.wikipedia.org/wiki/Nelson_Pill_Hearings http://www.organicconsumers.org/ge/062303_origin_labeling.cfm Here is a link that might be useful: Country Of Origin Label Law

Thank-you for the explanation about the scaling on the website. I'm sorry I maligned a fictive editor! I was just trying to make the amounts match and thought the second addition was an error too. :) If there had been a single measure of honey and the directions had said "half of the honey" it would have been clearer and worked better on the scaling. Oh, well. Scaling a recipe you've never made can be dangerous even if you think through every ingredient. My mother's challah recipe, which I've made the most, and made for decades, makes three loaves, and it's much better to make three loaves and freeze two than to try to make it work for a single loaf. One thing to remember in baking bread is that recipes often fail the first time you make them, especially while you're developing expertise. There are so many variations in flour, kitchen climate and oven climate, that a recipe is really a starting point, not an absolute. I'd also follow the recipe exactly once to get a better idea of what it's supposed to be before changing the ingredients. After that, remember that when you make changes, you're not following the recipe, and you're relying on some very precise chemical and biological reactions not to care. Keep in mind that you're making an experiment, not a recipe, and that there are things that may be going wrong. I've been doing that almost weekly for the last year, and learning a lot from it about what reactions such changes bring, It's fun! But if your point is to make a good recipe and have a good loaf of bread, do start by actually making the recipe. I have all kinds of ideas of how to proceed and tried writing them out, but I realized I'm not expert enough to make them make sense. It sounds like it might be overrisen, underbaked, or perhaps baked at too low a temperature. Do you have an oven thermometer? Re soaking, if you're trying to adjust the nutrients of the whole wheat, you should do at least 8 hrs. and with some acid (I found a jar of vitamin C crystals easy to find and use a pinch of that, but normal kitchens acids will work). Adding extra liquid for it might have required a little extra baking too. I've found that even if a soaker seems very dry, when I mix everything together, it's fully hydrated and doesn't need an addition of water. This is true even when I knead the ingredients together by hand. My best advice is to decide on a few small adjustments, try again, and see what happens. :)