Not exact matches
Sugar is used to feed the
yeast which will
help the
dough to grow.
you can you I would use Quick
Yeast in these... also I would sub the husk powder out for about 1 / 2 cup tapioca starch or corn starch it will
help with this
dough... Let know if you need any more
help...... Chef Patrick
I read that letting
yeast dough rise for less time
helps keep it from falling in the oven.
Basically, gluten
helps give structure to
dough, especially in
yeast breads, as they rely heavily on the formation of gluten.
I used my rye sourdough starter for stiff sourdough starter for this recipe but I put a dash / pinch of instant
yeast on the final
dough because I was afraid it wont work again, with the
help of a very tiny amount of instant
yeast I'm sure it would work well my bread was soft inside and crunchy outside.
When you add it to
yeast - based
doughs, it
helps retain the steam from baking, to give the product more volume.