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Sugar and yeast, part II

Howard_2 | Dec 3, 201503:41 PM

On Oct 29 2014 I posted a question about "Sugar and Yeast": if a yeast dough includes more than a tiny amount of yeast, what's the purpose? Will the dough be sweet?

In that discussion I subsequently posted a comment about digestion of sugar by yeast, from a biologist friend. (His analysis was disputed by a professional chef who was not a biologist.

Today I finally got around to doing the experiment. I mixed 2 C bread flour, 2 t yeast, 1/2 t salt, 1/4 c sugar, 1 C water, let it rise, punched it down, rise again, bake at 375.

The dough tasted very slightly sweet, but certainly not with the sweetness of, say, cinnamon rolls or bread or other classic sweet baked (yeasted) products. My wife agrees that the dough was very slightly sweet, but certainly not as sweet as any of the products I mentioned above.

If anyone thinks that adding a significant amount of sugar to yeasted dough will in fact create a finished product that has even a moderately sweet taste, I urge you to do the experiment, as I did, and report back.

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