4 ms·

> even bog standard bread Yes, we definitely have too much sugar in everything, but as an amateur baker I will defend sugar in bread. Sure, you don't need it i

> even bog standard bread Yes, we definitely have too much sugar in everything, but as an amateur baker I will defend sugar in bread. Sure, you don't need it in a baguette or a rustic boule, but it is indispensable for a nice, soft sandwich loaf. It's not there to make the bread sweeter. It makes the bread softer, it boosts the yeast for a nicer rise, and it keeps it from going stale as quickly. Granted, I don't use a ton of it. My favorite sandwich bread recipe[0] is 8g of sugar to 500g flour, and with my long loaf pan I typically get 20-25 slices, so maximum 400mg a slice. Quite good compared to my favorite supermarket bread at 2g a slice. Sure, "bog standard" bread could have less sugar, but some sugar is essential for this style of bread. [0] https://www.nigella.com/recipes/old-fashioned-sandwich-loaf https://www.nigella.com/recipes/old-fashioned-sandwich-loaf, omitting the butter and oil and using cultured buttermilk instead of spoiled milk or sour cream. I say "omitting the butter", but I do still butter the loaf pan. I just don't include any in the dough itself.

Broken_Hippo 4y ago
I'll add to this: A lot of home cooks were taught to add a bit of sugar to the bread to help the yeast. I used to mix yeast, water, and a bit of sugar together to get the yeast started. I mostly did this because I learned to make bread before the internet, and this was common in instructions that I could access.
- Tyr42 4y ago
  https://youtu.be/AqFeXxa_NTk https://youtu.be/AqFeXxa_NTk This guy experiments with sugar levels and how it affects yeast. Turns out the water absorbing properties of sugar also has a large effect in the other direction, so maybe it doesn't really help the yeast
  - Broken_Hippo 4y ago
    Sugar can inhibit yeast development: This is generally only an issue with sweet doughs, though. A teaspoon of yeast won't have that effect, especially if it is in a half cup of water. But more importantly, in the times before the internet, you just couldn't reason like that. If your mother and grandmother and great-grandmother all start bread by dissolving yeast and a small amount of sugar in some water... well, you do it too. The cookbooks sometimes told you this if it wasn't too terribly old (old cookbooks expect you to know a lot, and directions get sparse).
ThePadawan 4y ago
> Sure, "bog standard" bread could have less sugar, but some sugar is essential for this style of bread. I fully agree. As a German I do want to point out that American style sandwich bread is a very specific style. Sugar goes into it much as it does into challah dough or brioche - but all these stradle the cake-bread boundary for me. If you want sugar in your bread, you gotta suffer through the process of making pumpernickel like everyone else, gosh darn it! /j
- boltzmann-brain 4y ago
  what does pumpernickel have to do with sugar?
  - ThePadawan 4y ago
    Its very high acidity dough combined with its long, low bake makes the starches break down into sugars more compared to other breads.
    - boltzmann-brain 4y ago
      Thanks
LeftHandPath 4y ago
The difference between a nice brioche - made with plenty of sugar, with a soft, fluffy character - and a standard loaf of french bread is quite large. I spring for the french bread only because it's cheaper. Bread with sugar is superior.
- gretch 4y ago
  That’s pretty much the point though isn’t it? Everything is a bit (or a lot) better to the human brain when you add sugar
- Eleison23 4y ago
  I consume nothing but sourdough, because of the simplicity of ingredients and no sugar is necessary in its recipe. Lately I've found that "take-and-bake" loaves can be purchased, frozen, and freshly baked on demand. It works out great, and I love the simple, honest flavor of San Francisco style sourdough for sandwiches or just a buttered slice to go with my supper.
gwbas1c 4y ago
> but it is indispensable for a nice, soft sandwich loaf There's a difference between the kind of bread you're making, and Wonder Bread. Wonder Bread is just an oversized marshmallow.

Broken_Hippo 4y ago

I'll add to this: A lot of home cooks were taught to add a bit of sugar to the bread to help the yeast. I used to mix yeast, water, and a bit of sugar together to get the yeast started. I mostly did this because I learned to make bread before the internet, and this was common in instructions that I could access.

Tyr42 4y ago
https://youtu.be/AqFeXxa_NTk https://youtu.be/AqFeXxa_NTk This guy experiments with sugar levels and how it affects yeast. Turns out the water absorbing properties of sugar also has a large effect in the other direction, so maybe it doesn't really help the yeast
- Broken_Hippo 4y ago
  Sugar can inhibit yeast development: This is generally only an issue with sweet doughs, though. A teaspoon of yeast won't have that effect, especially if it is in a half cup of water. But more importantly, in the times before the internet, you just couldn't reason like that. If your mother and grandmother and great-grandmother all start bread by dissolving yeast and a small amount of sugar in some water... well, you do it too. The cookbooks sometimes told you this if it wasn't too terribly old (old cookbooks expect you to know a lot, and directions get sparse).

ThePadawan 4y ago

> Sure, "bog standard" bread could have less sugar, but some sugar is essential for this style of bread. I fully agree. As a German I do want to point out that American style sandwich bread is a very specific style. Sugar goes into it much as it does into challah dough or brioche - but all these stradle the cake-bread boundary for me. If you want sugar in your bread, you gotta suffer through the process of making pumpernickel like everyone else, gosh darn it! /j

boltzmann-brain 4y ago
what does pumpernickel have to do with sugar?
- ThePadawan 4y ago
  Its very high acidity dough combined with its long, low bake makes the starches break down into sugars more compared to other breads.
  - boltzmann-brain 4y ago
    Thanks

LeftHandPath 4y ago

The difference between a nice brioche - made with plenty of sugar, with a soft, fluffy character - and a standard loaf of french bread is quite large. I spring for the french bread only because it's cheaper. Bread with sugar is superior.

gretch 4y ago
That’s pretty much the point though isn’t it? Everything is a bit (or a lot) better to the human brain when you add sugar
Eleison23 4y ago
I consume nothing but sourdough, because of the simplicity of ingredients and no sugar is necessary in its recipe. Lately I've found that "take-and-bake" loaves can be purchased, frozen, and freshly baked on demand. It works out great, and I love the simple, honest flavor of San Francisco style sourdough for sandwiches or just a buttered slice to go with my supper.

gwbas1c 4y ago

> but it is indispensable for a nice, soft sandwich loaf There's a difference between the kind of bread you're making, and Wonder Bread. Wonder Bread is just an oversized marshmallow.