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Ingredients1 each yeast, active, dry, package2 1/2 cup water, warm2 cup flour, sifted1 tablespoon sugarDissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. Do not refrigerate! The starter requires 10 days for fermentation as follows:DAYS 1, 2, 3 and 4: Stir batterDAY 5: Add 1 cup each milk, flour, sugar and stirDAYS 6, 7, and 8: Stir batter each dayDAY 10: Add 1 cup each flour, sugar, milk and stir.The batter is ready to use.This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away.Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again.
Bread starter should smell sour. It is the chemical action of yeasts digesting the sugar in the starter that produces gases and causes the baked product to rise. OTOH, bread starter should not appear moldy or smell rank.
Bread CONTAINS sugar but not that much, although bread is rich in carbohydrates and sugar is a carb
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
Bread
Sugar free bread tends to rot the fastest. Molecularly speaking, the sugar acts as a preservative in breads and baked goods. The actual pH and moisture content of the bread is altered. That is why sugar free or sugar substitute bread has a shorter shelf life.
The short answer is: Sugar. It's the sugar in bread that allows it to brown well. Depending on the quantity of sugar in the recipe, bread will brown at different rates.
The sugar is for the yeast to feed on.
no
Bread & sugar.
Sure can! Sugar is needed to sweeten a bread. It is also used to "proof" yeast. Any kind of sugar can be used in bread machine recipes, although dark sugars and molasses will change the appearance and taste of the bread. Refined and raw sugar are not much different than one another in this respect.
I imagine it has to do with the higher sugar content of white bread.