Baking with agave

[seemunkee]

Anybody have experience substituting agave nectar for sugar when baking? How does yeast act with agave? Do you get the same rise out of it? does the low glycemic index slow down the yeast?
I've tried making some quick baguettes with it and the bread comes out pretty dense, wondering what I need to adjust to get a lighter loaf.

[Warpy]

1. Adjust your rising time

The denser loaf might just mean that your kitchen is cooler and you need to proof that dough a bit longer.

While sucrose will give yeast a little bit of extra food, I find an invert sugar like barley malt will do the same without that funny, cidery off taste that sucrose always gives. I rarely use sugar in breads unless they're sweet quick breads. Leaving it out entirely should cause no problem, as using a non nutritive sweetener should cause no problems. The classic baguette recipe is flour, water, yeast and salt.