Even in the UK, we would call most American bread “fortified dough”, like a sweet/pudding, not bread. I bake occasionally and it’s flour, water, salt and yeast.
Not really it’s like a sprinkle of sugar. It reawakens the yeast faster. I don’t personally do it, but it’s a basic baking technique on par with egg washes or steam baking
sugar?
Most white loaf bread recipes start with “dissolve sugar into warm water, add yeast, allow to proof until thick and foamy.”
Most American white loaf bread recipes…
Even in the UK, we would call most American bread “fortified dough”, like a sweet/pudding, not bread. I bake occasionally and it’s flour, water, salt and yeast.
Yeah that’s what I do as an American. Sometimes some spices go in if I’m feeling fancy
that’s crazy
Proofing yeast is crazy to the Brits. If you say so.
not a brit. and yes it is.
Not really it’s like a sprinkle of sugar. It reawakens the yeast faster. I don’t personally do it, but it’s a basic baking technique on par with egg washes or steam baking
Yeast needs sugar to eat in order to fart out carbon dioxide and make bread less dense.