The yeast and bacteria consume the natural sugars and carbohydrates in the flour, and also added sugar, at least to a point. I learned to add about a tablespoon of sugar to the dough for a large loaf. Or honey, or molasses--some kind of sugar.
Various bread cookbooks say you're not supposed to use honey in bread dough, or in sourdough bread mixes, but there sure are a lot of recipes out there for doing just that. I've read you're not supposed to use sugar at all. Any kind of sugar.
But I do use sugar. Not much of it, but I do use it. I think it makes the bread better, and I don't eat bread cookbooks.
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