How Does Sugar Affect Bread Dough? The Effects of Sugar Explained

Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar.
Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same.
So, in short – sugar will not ‘feed’ the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough. But even 5% will slow it down as I demonstrate in the video.
READ MORE https://www.chainbaker.com/how-sugar-affects-bread-dough/
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Видео How Does Sugar Affect Bread Dough? The Effects of Sugar Explained канала ChainBaker