Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Sugar provides an instant, usable source of nourishment for yeast that increases its effectiveness as a leavening agent. Given the correct temperature and moisture conditions, yeast cells break down the sugar, releasing carbon dioxide gas at a greater rate than would occur if only the carbohydrates in flour were available to feed the yeast. Thus, the dough will rise quickly and consistently.