this post was submitted on 02 Nov 2024
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expectationvsreality
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Yeast does rise from "sugar" but it's actually the glucose contained within the flour. Bread yeast does not directly feed on sucrose. The process of breaking down starches into sugars is actually what gives bread a lot of it's flavor.
That said lots of European bread uses sugar too, just in lower percentages. American white bread is quite similar to French pain de mie.