How Does Sugar Affect Bread Dough? The Effects of Sugar Explained

Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar. Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same by pulling moisture ouf through the cell walls of the yeast. So, in short – sugar will not ‘feed’ the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough. But even 5% will slow it down as I demonstrate in the video. 📖 Read more ➡️ ---------------------------------------------------------------------------------- 🥨 To learn more about bread making click here ⤵️ Principles of Baking The Steps of Baking ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 🇬🇧 ---------------------------------------------------------------------------------- 🌾 If you would like to support my work click here ⤵️ ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker