Pizza

1552 readers

18 users here now

Friendly community for pizza lovers and creators of all levels. Share your creations, recipes or questions!

Logo by catalyststuff on Freepik (https://www.freepik.com/free-vector/flying-slice-pizza-cartoon-vector-illustration-fast-food-concept-isolated-vector-flat-cartoon-style_10336107.htm)

founded 2 years ago

MODERATORS

stargazer4416@lemmy.world

Thoughts about usage of Sugar? (lemmy.world)

submitted 4 months ago by silver13@lemmy.world to c/pizza@lemmy.world

3 comments fedilink hide all child comments

I add sugar to the warm water in which i dissolve the (dry) yeast. It seems to give it a little "jump start". I read somewhere that yeast loves that stuff. Is that a mistake or valid?

you are viewing a single comment's thread
view the rest of the comments

[–] DScratch@sh.itjust.works 3 points 4 months ago (1 children)

I’ve read the same, I suppose if you wanted the yeast to work more slowly, to allow the flavour to develop before the dough over rises, then maybe the sugar would hinder that?

You could always just do a cold rise to counter, but then what’s the point of the sugar?

[–] DScratch@sh.itjust.works 2 points 4 months ago

Thinking about this some more, you can control almost everything else about your ingredients, but not the speed of the yeast, which falls off as the yeast slowly goes bad.

Maybe you could use sugar to boost older yeast to try maintain consistency?