this post was submitted on 02 Nov 2024
757 points (99.9% liked)
expectationvsreality
159 readers
1 users here now
founded 1 year ago
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The only reason I would use a very small amount of sugar is to jump start the yeast. That shouldn't even take a teaspoon though, and it's only necessary when you have to get a faster rise.
The bread tastes better when you let it rise slowly though.