How would you make a fruit loaf sweeter when most say that extra sugar
slows yeast reaction?
more yeast? lemon juice ?

On Sat, 12 Aug 2017 21:15:27 +1000, F Murtz >
wrote:

>How would you make a fruit loaf sweeter when most say that extra sugar
>slows yeast reaction?
>more yeast? lemon juice ?


To inhibit yeast growth so a home baker would notice it, you'd have to
use a ton of sugar

There are, however, yeasts that are generally preferred for sweeter,
enriched doughs, such as the fruited one you describe. SAF-Gold is
one I keep around for such breads. It lasts years in the freezer
between uses.

http://www.kingarthurflour.com/shop/...nt-yeast-16-oz

Of you can use sourdough starter if you have it or can borrow some. It
does well with enriched breads, too, such as pannetone.

Boron

On Sat, 12 Aug 2017 21:15:27 +1000, F Murtz >
wrote:

>How would you make a fruit loaf sweeter when most say that extra sugar
>slows yeast reaction?
>more yeast? lemon juice ?

I wouldn't worry too much and just make the loaf the way you want. If
it doesn't rise enough (which won't because of the extra sugar, most
likely), you can always add a bit more yeast next time. I'm not sure
what the role of lemon juice would be in this equation. I'd leave it
out.