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KiwiGuRL
Fri, Aug-11-06, 22:43
I notice none of the bread recipes have yeast in them yet my yeast states 3.1 grm per sachet can I use yeast in my bread?
liddie01
Fri, Aug-11-06, 23:26
the problem with yeast is that it will not work in the absense of sugar.
KiwiGuRL
Sat, Aug-12-06, 03:48
no even with splenda
liddie01
Sat, Aug-12-06, 07:27
I do not think so, yeast feeds on real sugar
KoKo
Sat, Aug-12-06, 18:55
I think it has more to do with the type of flour used than the sugar. The amount of sugar in a bread recipe is very small. I used to make a batch of bread that made 4 loafs and I think it was 1 tsp of sugar for the whole recipe. The rising of the yeast is also dependant on the gluten in the flour and the kneading helps to develop that gluten. Whole wheat bread does not rise as highly as white bread because it does not develop as much gluten.

A lot of the low carb breads use a different kind of flour and these flours might not develop enough gluten to act with the yeast. I don't know for sure but that seems a better reason that such a teensy amount of sugar for not using yeast.
KiwiGuRL
Sun, Aug-13-06, 04:32
thanks to everyone for shedding some light on this for me. :)
Zuleikaa
Sun, Aug-13-06, 09:40
Yeast will not act without a little sugar. It doesn't have to be a lot, 1-2 tsp. will do it. Sugar is yeast food and it consumes it in the process of growth.

Don't worry about it.