I've read that sugar will "feed the yeast"... I'm not exactly sure what that means. How does sugar affect the rise process, density of the bread, etc.. If I add honey to a recipe that calls for sugar, should I reduce the amount of sugar? Also, does milk and butter cause bread to be more dense? What's the benefits to adding milk and butter? I've made bread with and without and I don't notice too much of a flavor difference. The biggest difference I find is in the texture.
Thank you!
Darren
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I have found that adding honey makes for a darker crust
Adding sugar and/or honey creates a darker crust -- as the sugar[s] caramelize. Got to be careful not to let a dark crust -- due to sugar -- trick you into thinking the bread is fully baked.
~ B