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stargazer4416@lemmy.world

Thoughts about usage of Sugar? (lemmy.world)

submitted 9 months ago by silver13@lemmy.world to c/pizza@lemmy.world

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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?

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[–] DScratch@sh.itjust.works 2 points 9 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?