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Cooking & Baking

Old Crank

(5,106 posts)

12. A little sugar accellerates the yeast.

Reply to Marthe48 (Reply #6)

Tue Jan 14, 2025, 11:38 AM

Tuesday

In a pound of flour I have seen calls for 1 teaspoon to 1 Tablespoon. Especially if you are using dryed yeast and proofing it first. The sugar shouldn't last very long in the recipe before the yeast turns to the flour. There would be essentially no residual sugar.

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Highlight:

Organic flour vs unbleached flour [View all] Marthe48 Saturday OP

I found this Kali Saturday #1

I was wondering about what part of the wheat is in the flour Marthe48 Saturday #2

other things I am reading say it should handle the same as all purpose Kali Saturday #3

Luckily it was a gift Marthe48 Saturday #7

try organic "bread" flour. that's what i use and i love it. Native Saturday #4

I only use organic, non-GMO, WW flour... buzzycrumbhunger Saturday #5

Beautiful result! Marthe48 Saturday #6

A little sugar accellerates the yeast. Old Crank Tuesday #12

I used to proof the yeast in sugar and warm water Marthe48 Tuesday #13

Beautiful. Is this 100% whole wheat? enough Saturday #8

Not 100% buzzycrumbhunger Sunday #9

Thank you buzzycrumbhunger! enough Tuesday #14

Do you usually use all-purpose flour for this bread recipe? surrealAmerican Monday #10

Thanks for the tip Marthe48 Monday #11