On Sat, 03 Jul 2004 16:05:00 -0400, Kenneth
> wrote:

>On Sat, 3 Jul 2004 19:08:10 +0100, "All" >
>wrote:
>
>>Hi
>>I'm across putting sugar with dried yeast to get it going but some recipes
>>ask for sugar in with the flour. Is this just for taste?
>>I use the easy blend yeast if that makes a difference.
>>Also my bread always comes out quite dense (bit like me!), anything I can do
>>to change that?
>>Thanks again for the advise about putting it in the fridge etc.
>>B Bear
>>
>
>Howdy,
>
>You have quite a few questions there, but I will respond to a few...
>
>Indeed, sugar will speed up the growth of the yeast. Some recipes call
>for added sugar because it changes the flavor and texture.
>
>If your breads are dense (other things being equal) it means that you
>are not allowing enough time in the final rise. Don't do it by the
>clock. Instead, let the bread rise until it seems to be rather "fat"
>almost looking inflated. Then, put it in to bake.
>
>It is also useful (though at the cost of a loaf of bread) to allow it
>to rise until it collapses and note the time. Then, repeat the recipe,
>but put it in to bake about thirty minutes before the collapse.
>
>Have fun,
>

Howdy,

I should have added that there is no need to add sugar to "get the
yeast going." It will grow just fine with flour and water etc.

All the best,

--
Kenneth

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