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You realize you need "sugar" for the yeast so that the bread can rise, right? This isn't the middle ages and people like fluffy bread.
by withinboredom 3y ago
You realize you need "sugar" for the yeast so that the bread can rise, right? This isn't the middle ages and people like fluffy bread.
- macNchz 3y agoBread will rise just fine without sugar! There are plenty of commercial loaves sold with no sugar, and I’ve been making bread for like 15 years and have only ever used sugar to make something like brioche. https://cooking.stackexchange.com/questions/45587/how-did-people-make-bread-before-sugar-was-discovered https://cooking.stackexchange.com/questions/45587/how-did-pe...
- withinboredom 3y agoUm. I’ve ground wheat with rocks and cooked it over a fire. I can promise you it won’t rise. Your super-processed flour that you buy in the store has all the magic in it to work though.
- theK 3y agoEver made wheat milk? It tastes sweet because wheat naturally contains water soluble sugars. They are more than enough to make the bread rise. The problem with your medieval bakery experience probably rested with too coarse grinding, too little hydrolize, not enough yeast and probably a combination of them.
- amanaplanacanal 3y agoNah. Malted barley contains enzymes which break down the starches into sugars for the yeast to eat. This is brewing 101 type stuff.
- withinboredom 3y agoI’m talking about wheat. But now I want to go read Bronze Rank Brewer again…