How Does Sugar Affect Bread Dough? The Effects of Sugar Explained

[@DeminicusSCA]

very good video! and good method , clear delivery . a few points , yeast does not make amylase is any significant quantity to make sugar , and only does so after budding a few times ( 24+hrs). The process of converting complex carbohydrates in to simply sugars is a hydraulic in action , (Hydrolysis) It is the water, that do to attractions cleave the glycosidic bonds in the Polysaccharide. what that means for dough is that, with water there will be a slow but steady creation of sugar , more water and more heat the faster it goes, add ,amylase enzymes and it really takes off. Yeast when processed for baking are loaded up on food before freeze drying. they have alot of sugar inside them and will ferment their own stores. yeast will froth just being placed in pure water. By added more sugar to your dough you are reducing the available water to Hydrosis . Further more yeast can make Sucrase an enzyme that converts table sugar ( sucrose a disaccharide - two sugars stuck together) in to two monosaccharides: glucose and fructose, this process takes time and effort for the yeast and is triggered by the presents of sucrose, by adding the table sugar you cause the yeast to make Sucrase rather than just get to work on the food that is already there. lastly and most important , many flours including all purpose flour contain malted barley !!! the malted grain is loaded with amylase and will get right to work making food for the yeast, its not the yeast making food its that malted flour and water :)

[@ChainBaker]

Now that is perhaps the most informative comment on this channel. Thank you so much for the explanation. Definitely opened my eyes to a couple of facts. Pinning this so that everyone gets to read it. Cheers 😎

[@gmanGman12007]

Thats some different degree of KZbin comment :D

[@gmanGman12007]

As for unmalted flour, how much barley malt would you recommend spiking it with per 1kg of flour lets Say? Sourdough bread is the purpose or sourdough baguette

[@equinoxshadow7190]

And kneading dough with bare hands places a small amounts of sweat and oil into the dough. But I am not germophobic, so it does not bother me. As long as the cook/baker washes their hands before getting to work. I do like using some honey and malted barley in some of my bread dough. Now ChainBaker has a large metal bracelet. The bracelet could end up touching the dough, I am not too sure how clean his metal bracelet is? I recommend not wearing any watches, rings or bracelets when cooking.

[@ChainBaker]

Since I'm kneading with my right hand the bracelet never really touches the dough. Besides, I'm only baking for myself so I don't mind. And I clean that chain regularly. Would never wear it at work where I cook for other people obviously.

[@lianifire]

"why are we using the ingredients that we use?" I wish more people asked themselves that. Learning what each ingredient does to a recipe makes it so much easier to experiment and create your own. It gives you freedom in the kitchen!!

[@seanleith5312]

I was watch the video, then the tattoo popup. Disgusting.

[@ChainBaker]

Brilliant 😂 thanks Sean 👍

[@philip6502]

@@ChainBaker 😂

[@ChainBaker]

I know right 😁 I hope he survived the ordeal 😂

[@SylviaRustyFae]

My favourite example of this in history is not to do with a food recipe but it did involve honey! The first recipe for gunpowder used honey and for quite a while honey was still used just bcuz it was used by those who came before so it must be doin somethin. They eventually had some alchemists actually experiment and find that the honey wasnt necessary, nor the birchroot wort, nor any of the other additives beyond the few basic ingredients that actually do all the work.

[@jorgedeleon2063]

This is the stuff people should be watching instead of TikTok quick recipes. People don't want to learn the how or why of stuff anymore, they want everything handed to them. Great video man! Love it!

[@chrisblanc663]

So true. That is the number one reason I don’t go on tik tok.

[@sandman62100]

@@chrisblanc663the video is only 8 minutes long. You're acting like it's a 3 hour video

[@chrisblanc663]

@@sandman62100 do I? I just don’t care for tick tock, and prefer the slightly longer format on KZbin.

[@HMRussell02]

This info is great if you want to get better in your own baking and even develop your own recipes but if you're just someone looking for a recipe to follow, tik tok or just an internet card does just fine we just put one of those above the other because it takes reading.

[@jaguatiricaimediata5305]

True. Really, people. Do yourselves a favor and get out of shorts/tiktok/reels, even if you follow educational content. What is worth having hundreds of incomplete bits of knowledge, when you can have less variety but more depth that you can actually use it, instead of just frying your brains with addiction hooks. My mental health was in a horrible spiral thanks to Shorts and I only noticed it later on. I never even downloaded tiktok, but as KZbin gradually introduced shorts content i ended up getting lost in it very often, and I started to feel simply less energetic and less excited about stuff I do (i love cooking and baking), and focused on only watching content for hours without doing anything real (again, incomplete knowledge)

[@mikey19608]

I just started baking breads few months ago, following recipes, most of the time not fully happy with the results, I always wanted to understand the science behind each ingredient so the final product is the way I like it not the way the recipe is or the way someone else likes it. Discovering your channel is helping me tremendously specially the way you explain things in a simple form. Thanks for your awesome videos.

[@ChainBaker]

Thanks Mike! I'm so glad I could help you with your baking journey :)

[@eamonpoplin8540]

I can’t believe how much this one tip - leaving out sugar - would fix a chronic problem. I’ve been baking bread for four decades, but I never knew that adding sugar was unnecessary! I have to be gluten-free these days, but leaving out the sugar fixed an ongoing overproofing problem. Thank you!

[@elonever.2.071]

Now it makes sense that when I started making dough I was told to boil a white potato in water, let it cool and use that to feed the yeast. I did notice a big difference in the proofing size of the bread but I never understood why. Thanks.

[@mikezetts1]

This was certainly an eye opener for a guy that has been baking bread regularly for over 35 years.

[@ArifBillahOnGoogle]

I watched your "Effect of salt on dough" videos two days ago. Before this I tried to make bread but the dough wouldn't even grow bigger even after 1 hour. But after I saw what salt did to dough, I tried today without any salt. And SubhanAllah! The dough is more than double after 1 hour. Thank you for teaching us why recipes work the way they do. ♥️

[@iutubsacs]

Well ok, but it will taste bad, so what's the usability of this fact?

[@sandriagutierrez2605]

I stopped adding sugar to yeast years ago. I simply add the yeast to the flour, then proceed with mixing/kneading. Works for me.

[@mohadi7245]

We used to add 1-3% sugar to dough to make the bread softer as it brakes the gluten strands, to make the bread tenderer as it retains more water, stays fresh longer due to the water content, and also the bread with sugar reheats much better especially for flat breads.

[@lilyhong1220]

I love when cooking and baking is taught in percentage instead of strict amounts of stuff! Makes it easier to remember and learn

[@ScribblebytesWorldwide]

Yes! I uses to struggle until I started using ratios. I weigh everything now, even eggs. And my baking has improved 30000%. I used to majorly suck at baking but awesome at cooking. Now I just need to perfect a full bread loaf. I need something to cover it for the 2nd proof (or should I say fermentation?)😉 but I haven't figured out what to use.

[@fizakusnin2961]

Hi lily! I'm really bad at baking anytg and just started to like baking recently andddd failed all the times 😂... So how do we determine the percentage? It's the sugar percentage ur talking about, right? And since this video clearly showed that sugar isnt needed, may I know is there any other percentage we need to know? Please teach me all of it hahaha. Last one: errr, why do we need salt? 😅 (clearly a baker-virgin here 😆)

[@kiawang6220]

@@fizakusnin2961 Bread made without salt tastes bland. Optimum amount is 1.8% of the weight of flour. It ranged from 1% to 2.5%. First try 1.8% by weight. If too salty to you then reduce. If not salty enough then add more.

[@lavague7648]

Sugar binds water (humactant) keeping crumb moist and fresh for longer (inhibiting staling). Excellent video. It debunks many baking myths .

[@quick9smitty511]

Thank you! I have avoided breads that have no sugar because I was afraid the results would be inferior. I too have been under the impression that sugar was a "must" in baking with yeast. No more sugar in my pizza dough!

[@AvantikaDhirglitterarty]

I have had these questions for SO LONG and finding your channel has been a blessing.. such amazing content! Thank you for teaching us the science behind baking which not many people seem to be talking about.

[@ChainBaker]

🙏

[@truthreignsfacts4997]

Excellent instructions! As a perfumer I use the same principle. Every ingredient or fragrance oil added has a purpose. Otherwise the fragrance is compromised especially when developing for challenging products. Your video makes perfect sense. Thank you! I will stop adding sugar..

[@ChainBaker]

Oh that sounds like an interesting job! Can you actually learn it or do you have to have a gifted nose? Excuse my curiosity :D

[@tumanalang]

Thanks for explaining and showing in this video the effect of sugar on the bread dough. Haha I am one of those who force feed my yeast and end up getting disappointed with my bread. I am a beginner in baking. I don't like baking but I love bread and the smell of fresh bread, so I want to learn how to make my own bread. This is precious info that I will definitely remember because it shows me the effects. It is also helpful that you use description of the feel of the dough "pancakey" for the viewers to get the sense of the texture. This is my first time watching any of your videos, looking forward to learn more.

[@sunray9941]

I never understood why we r adding sugar into bread. Most of the times. I cant find a bread with out sugar in supermarket. This is the reason actually, I decided to start baking my own bread. Once again, great video. 🥇

[@ChainBaker]

Yeah supermarket bread is more like cake :) I'm glad you're enjoying the process. Cheers!

[@Alanoffer]

My bread has been transformed by letting the dough proof for 8 hours , then kneeding and proof for another hour , it’s transformed the quality of the finished loaf

[@rukh397]

This channel literally answers all of my bread questions. Thank you for sharing this very valuable knowledge with us🙏

[@arnmiu8211]

I am pretty new in bread baking. I hate that sweetness of added sugar in bread with yeast, but the recipes say you have to add it and I did not have the bravery to try without sugar. Thank you for explaining!

[@Jesse-ly8nl]

Most insightful baker on KZbin by a country mile - well done sir!

[@tracygoode3037]

I just made my favorite bread recipe, one I got in 1972 as a teen, and realized I think I forgot the sugar...eep! Now; I know that the sugar in the recipe was primarily to give it a lovely brown crust; it's called "Country Crust Bread" after all, but I have adjusted it from half a cup to a quarter cup for a 15 inch loaf as it is--sweet bread like that (and it is sweet with that much sugar) is off our menu now that my husband has been diagnosed with diabetes. So...if I DID forget the sugar, this is a nice chance to see how it works up. It's definitely rising fine; it's doubled in the last 45 minutes. Time to shape it, let it rise and bake it. I'm going to keep experimenting with adjusting it. This is what baking is about.

[@cyberprompt]

thank you. i've been happy with my dough so far, but this opens my eyes a LOT.

[@CherryLiuCherryLiu]

You are the first chanel that I subscribed even before watching the video. I looked at the titles of the playlist and realized this would be THE one chanel I need for baking bread.

[@greatagqc]

So good ! ... now (with all your videos) I understand better what and why my results are what they are !

[@BitsOfThisNThat]

I add sugar to the dough when making dinner rolls. Won't make them without it. Never seems to hinder the rising process for me. I also add vegetable oil to mine as it gives more moisture so the bread is less dry. When adding salt to my bread/ rolls, I never go without salt as it is so bland it can't be eaten. I add the salt to the last cup of flour I'm going to add. The yeast never knew what hit it. Also, I use bread flour for any bread/rolls type of baking I'm doing. Love watching your videos. Very informative.

[@nuthintoprove]

I love the scientific approach, and your videos are clearly the best I've come across so far. I'm a big fan!!

[@bevdavis2135]

Thank you for this lesson. I have started baking Breads and am enjoying this activity so much. Knowing the intricacies of the processes is very exciting. Your narratives are so easy to comprehend and your voice is so easy on the ears. Thank you🙂

[@ChainBaker]

Thank you so much, Bev! :) I'm glad you're enjoying the process. I have a lot more interesting videos planned. Cheers!

[@smilyanasimeonova5633]

Deffinitely gained a new subscriber. Thank you for sharing your knowledge!

[@ChainBaker]

Welcome aboard! :) Here is part 2 for this video btw - kzbin.info/www/bejne/jXW8hJewqJiXp8k

[@smilyanasimeonova5633]

I'm mostly interested in sweets right now and I'm trying to understand the insights of baking, that's what makes cooking so pleasing for me; understanding the logic behind things. It's a kind of art basically. So glad I found this channel.

[@LoriG555]

WOW! I have been baking homemade bread all these years and had no idea about sugar properties. I knew how salt effected yeast but not sugar. Thank you so much.

[@henrytheturnip]

I regularly make focaccia to bring in to work and share with my colleagues. Last night I was a bit drunk and forgot if I added sugar to the dough, so I added the 2tsp the recipe asked for. This morning the dough was soft like jelly and did not rise at all. I reckon I mistakenly doubled the sugar, but thanks to your video I'm questioning if the dough needs sugar at all. This video gained you a subscriber, thanks!

[@ChainBaker]

Welcome to the channel! :) You can definitely leave it out of a focaccia recipe 👍

[@funandlala]

3:55 "If you're making a sweet dough, just use more yeast." 6:20 "Easier to dissolve the sugar in a liquid then trying to dissolve it in the dough." 7:10 "If you want to add sugar just leave your dough for longer." 7:42 "To counteract the effects of sugar, you should leave it to ferment for longer, make it slightly warmer or use more yeast." Thank you so much for this information and well explained video. I want to make a semi sweet bread where you can taste the sweetness but it's not too potent and it's still great for sandwiches. Especially sandwiches with butter. The recipe I want to use usually calls for 1/4 sugar but the dough is never really sweet. Is it possible for you to recommend how much more sugar and yeast should I add? How much extra time should i give the dough to ferment? The recipe is the "cream cheese bread" from savor easy. It uses 3 ¼ of flour, 1 tsp of salt and 1/4 sugar. Any help is appreciated. I really love the texture of this bread but I know as a semi sweet bread it will be even more incredible.

[@ChainBaker]

Thank you :) here is my ultimate sandwich loaf recipe - kzbin.info/www/bejne/eYCqi4KkbreXr8U You can use it as a guide for you recipe. It is soft and slightly sweet and perfect for sandwiches. It's exactly what you described. Or you can simply increase the amount of sugar by 50% in your recipe and see how it is. Sweetness is quite subjective so the best you can do is experiment.

[@funandlala]

@@ChainBaker Thank you so much for replying ♡ I will try out both recipes as I'm so happy to experiment and bake. I looked down at the other comments and noticed you are really interactive and knew I could depend on you to reply and help me. Thank you so so so much ♡ I love your page already ♡

[@ChainBaker]

Let me know how you get on 😉

[@funandlala]

@@ChainBaker I will, thank you ♡

[@funandlala]

@@ChainBaker Forgot to reply back but I was able to try both recipes and they came out wonderful when I followed your instructions. Thank you so much. My family loved both so much ♡

[@rubyfire9666]

My mom never used sugar with flour. Now I know why!

[@dougw4008]

Love the side by side experiments.

[@ChainBaker]

That's me - have to see it to believe it 😄

[@dianaliao5923]

Thank you so much for your videos, you are an angel for all of us. What I heard about adding sugar to the dough: it will help to preserve and have a moist bread, since we do not add chemicals to do it, as big bakeries and fabrics do. 🤷🏻‍♀️

[@justtrytocare]

What a great find! Thank you for not slow motion egg cracking! So informative. Biology class,UoMI, we did the sugar test, mine was the only one that proved what you stated about sugar activating yeast, didn't flunk but took a lot of jabbing. My Aunt taught me when 10, At time was only student with 3 babies and had made more bread than the others had eaten! Now Retired,still barter bread, cinnamon rolls,etc, for labor. Just received Master's in Architecture. Inspectors! Many frustrating times taken out on kneading! You,dear Chainman,are adorable! Hard to concentrate on lesson!

[@ChainBaker]

Cheers 😁

[@damoncz]

Congratulations! Looks like you are going viral and your channel very well deserve it. Your content are quite informative. Well done!

[@ChainBaker]

Thank you so much 🙏

[@meowsama1]

WOAH COOOL I LEARNED SOMETHING TODAY i was wondering why my breads are always hard to control and sticky turns out it's due to amount of sugar! i feel enlightened a leap in my baking journey for real thanks!

[@ChainBaker]

Thank you 🙏

[@paulwhat322]

I was literally wondering that exactly. I don't want to consume sugar, yet it's in every recipe. I thought it was something necessary. Thank you for clearing it up!

[@ChainBaker]

You may find this interesting too - kzbin.info/www/bejne/jXW8hJewqJiXp8k It's part 2 of this video.

[@paulwhat322]

@@ChainBaker Thanks. I will. You are the best!!

[@robinb6637]

Superb video! Truly enlightening. When using fresh yeast, I always rub it into a spoonful of honey, which turns it into liquid fast. My understanding has always been (from Italian mamas) that the fact it turns into liquid shows the yeast is live. Now, I wonder .... BTW, great to see you starting to get the number of subscribers you deserve. It's about time and thoroughly deserved!

[@ChainBaker]

Thank you Robin! And thanks for the support :) we're getting there slowly but surely. Well, if it works - it works. But I would personally use water instead of honey. Not all bread requires honey and if used it makes the crust go too dark sometimes when baking, and that too may not be desired at all times. I reckon it would turn into liquid regardless 😁

[@BargB]

Ohh I've been using sugar to boost the ferment. But it's actually make sense it dont. This channel is such a gem, tysm!

[@RobMarchione]

I’ve literally made the third lot again, when it cane out it was definite proof of my mistake. Thank you kindly for the video

[@garylester8621]

You answered another of my bread questions, THANK YOU .

[@bertrievers5899]

Finally someone explains WHY and not just HOW to use ingredients in a recipe and shows exactly what they do. If you know the why you can much more experiment and make your own creative recipes instead of just following someone else's rules. Great video.

[@cameltube-vk7el]

Your cooking acumen is the style, data, & information I was really hoping I could run across trying to help my daughter cook. Your dropping next level proper teaching " THANK YOU

[@ChainBaker]

Cheers! 😁

[@epistte]

I just found this channel. Great job answering this question. Almost all flours and all bread flours have yeast food (malted barley)added to them so sugar is very unnecessary. I almost always omit sugar except for sweet yeasted baked goods. You gained a new subscriber.

[@ChainBaker]

Thank you so much! Welcome to the channel :)

[@TheSynStalker]

I came here to learn about sugar's effects on dough and got a free critical thinking lesson! Excellent channel and video

[@ChainBaker]

Cheers ✌️😎

[@richardordonez8331]

This is the only way to debunk these methods. I was taught sugar and yeast and never questioned. Similarly, I did a taste test with hot peppers. The veins are hoter than the seeds, but no body questioned

[@mytech6779]

The seeds actually have no spice of their own, they are only spicy because they were touching the veins. (Roasted and ground the seeds have a nice flavor though, different from normal chile powder.)

[@khosrofakhreddini7824]

Excellent. I finally know why I put sugar in my dough!

[@raol635]

Thank you for this video. I never saw my mom included sugar in the dough. Still her bread was always wonderful.

[@victorhiggs4669]

I use honey in the water and yeast. Let it proof for 3-5 minutes while I put together the dry ingredients. The dough rises very well and the bread comes out wonderful every time.

[@ChainBaker]

Try adding all the ingredients from the start and skip that step. See if there will be a difference. I'm pretty certain that you will get the same result, but you will save time and effort.

[@canuckfixit7722]

I had a whole wheat bread recipe that required table sugar or honey. The loaves tended to fail to leven or levened poorly with weak oven spring. I watched this video then followed the same recipe but completely cut out the added sugar. Wow! Award-winning loaves every time! Bon apetite! 😊😆

[@gracefulrony]

wooow, exactly what I am looking for . I am a new student in the bakery school. Your videos are superb. Thank you.

[@ChainBaker]

Here's another sugar video kzbin.info/www/bejne/jXW8hJewqJiXp8k ✌️😎

[@DouglaZandem]

i always as myself what are the roles of the ingredients and how does the proportion affect the result. Finally, i found the perfect youtube channel for me! thank you so much for the videos!

[@ChainBaker]

Glad it was helpful! 😎

[@AlexanderPoznanski]

Exellent work you did and showed for us! It is fully clear now the meaning of sugar for smooth crust and for clean surface of slices. It is used, for example, in a long loaf for eating its slices with butter. Butter is nicely covering on clean slices.

[@DimaFalastina]

I’m not much of a bread baker, but this is so handy for my Registered Dietitian exam!! Studying with excellent visuals! Thank you 😆

[@ChainBaker]

Glad it was helpful! ;) here is part 2 - kzbin.info/www/bejne/jXW8hJewqJiXp8k

[@Alpemomi]

I'm repeating myself: Love your scientific approach!

[@BharatCastelli]

Ah! This kind of channel is what I've been looking for! The "why" of things finally explained! Thank you!

[@ChainBaker]

Thank you! :)

[@infonestor2725]

Great video and explaination on the influence of sugar versus " a sugarless " roll"..5 of 5 stars

[@TheBereangirl]

I've kept a sourdough starter alive for about 3 yrs. and every loaf is a learning experience, I love it. I don't buy bread any more, unless it's hot dog buns...my boys like store bought. I will perfect those buns someday!

[@ChainBaker]

These may interest you - kzbin.info/www/bejne/p3_Lop-DjM2loZI 😉

[@TheBereangirl]

@@ChainBaker ah...I was hoping you'd have a recipe and/or tips and tricks to achieve perfection, well -- as perfect as humanly possible.😏😜 Thank you!

[@kimmer12261]

Wow, great video. Thank you for being so practical and comprehendable!

[@erikziak1249]

I use fresh yeast, not powdered (dried) one like you do. I make my own pizza dough. I tear the fresh yeast to small pieces, add brown crystal sugar and use a spoon to mix the yeast and sugar. It will blend together and "melt" into a liquid, with some sugar crystals remaining. Then I add some finely ground flour (labelled as type 00 Extra where I live), premix with the spoon. Then add water, more flour, salt and olive oil and mix into a dough by hand. It is not as sticky as the dough on the right in this video. While it can be used to make pizza after it rises for one hour, the best result is when I leave it over night in the fridge and then use it. I roll it out quite thin, about 2 mm to 3 mm. I do not have to use any baking paper, it will not stick to the baking tray. My oven goes up to 300°C (most max out at 250°C) and I fully preheat it with air circulation on. I turn air circulation off and place the baking tray in the lower part of the oven. Iit has 5 heights where I can place it, and it goes below the middle and above the very bottom. I never measure anything, just add until it feels right. Not even water, I just let it run and place the bowl under the spout for a second or two after I mix a little four with the liquified fresh yeast with added sugar. But the proportions by volume of yeast:sugar:salt:oil are roughly 6:4:1:4. I baked some plain pizza sticks and they were certainly not sweet, so the sugar did not really affect the taste. I tried doing the dough without the sugar (in that case I mixed up fresh yeast with water in the beginning), but the texture was a bit different and the pizza did crubmle a bit easier. It was less "bite-friendly" I would say. Contrary to what you say in this video, the edges can get "burned" easier and faster without sugar, they were also quite hard, not that pleasant to bite into as the ones with dough containing a little sugar. But that might have been affected by something different, to be honest. I did not weigh the ingredients exactly the same and there might have been other factors at play too.

[@ChainBaker]

👍

[@Texsoroban]

where have you been all my life? this info is gold

[@ChainBaker]

:))

[@maticrzen123]

I realy like your chanel, lots and lots of usefull informations. I would never thought sugar would have that kind of affect on the dough and finished bread. You are doing a great job! thank you.

[@ChainBaker]

Thank you so much! 🙏

[@philiproler5572]

thanks to you and the pinned comment. opened my eyes about a few things. for example i thought the sugar helps the yeast as food even if it acted similar to salt binding water. this is how id like youtube to be. interesting and usefull information and work and thoughts put into it. i dont know if that really matters but at the end you probably should have looked at the doughs with a several minutes gap since you havent started making them at the exact same time. probably you should give every single dough an own timer that starts when you start making them. and rather than a real time comparison cut together 3 videos of the doughs at the same processing time. srry if you couldnt understand what i meant. my english isnt the best xD

[@marjanyd1703]

Your videos are like a professional class for me🥰

[@ChainBaker]

Thank you! I'm glad you find them useful :)

[@alexandrepiche5609]

I love your "question everything" philosophy. It can also be applied in all spheres of life. That video was very interesting. The more sugar or salt you add will result in a longer fermentation process in order to obtain similar results to one without any. Did I get it right?

[@ChainBaker]

It will take longer, but the result will also be different. A longer fermentation will result in better flavour and a more crusty bread :)

[@RitchDixon]

First time viewer. I live by how and why. Subscribed. Thank you in advance for teaching me a load of what i don't know.

[@ChainBaker]

Cheers! :)

[@nganboykaw3601]

Tq from Malaysia Kuala Lumpur. Love and Gratitude 🙏

[@ChainBaker]

🙏

[@jessecrockett]

"sugar hinders fermentation" cleared up all my ignorance on this topic, thanks

[@ChainBaker]

Here is an updated version of this video kzbin.info/www/bejne/jXW8hJewqJiXp8k ✌️

[@billbliss2500]

I loved you ending statement! That’s why I come here when I have questions😂

[@MikeCGuitar]

From 02:10 I thought you were gonna do some slight of hand, shuffle em up and ask us which was which xD Great video and very informative and always. Thank you

[@toxicrune]

Thank you for posting. Yours videos are some of best when it comes to bread making.

[@ssbb9636]

Very simple idea and great demonstration.

[@ChainBaker]

Thank you 🙏

[@matgggg55]

Not to be that person but as an engineer I applaud your outlook on how to approach cooking/baking. You should understand why not just blindly follow a recipe. I think that is why I like cooking and banking it is really just another way to be an engineer lol their is a science to good food.

[@briess3247]

i wish i found this channel a couple weeks ago. i just started trying to bake bread in some downtime from work. found a recipe that was easy enough and started experimenting from there. i currently have a loaf in the oven i sweetened with maple syrup and likely messed up. gotta watch some more of these experiment videos before i start running my own experiments again. lol.

[@Swayzeo]

I was hoping in this experiment, you would have mixed flour, yeast, and water. Then let it rise a few hours. And then mix water, sugar, and yeast separately. Let that rise 20 min. Then add to bread dough. Then knead and rise as necessary. Then bake. I'm trying to bake bread for the first time, and have been watching many videos on how to bake. I would think this method would make the dough rise more. I will try this experiment soon. Good video 😉

[@ChainBaker]

Check out the Principles playlist on my channel. It will answer most of your questions 👍

[@Swayzeo]

Wish I had time to watch your 60 principle videos 😁@@ChainBaker

[@ChainBaker]

One at a time. It'll be worth it 😁

[@justryan2070]

I needed this in my recommendations 5 months ago. I still searched for this since the algorithm didn't make it to my recs. Another word for sugar would be hydrophilic. I've been working on sourdough banana bread w/o baking soda or baking powder. Low sugar dough rises well but traditional amounts of sugar rise poorly. After 3 days the dough sometimes has barely risen as indicated by a sample jar test. In short the ideal amount of sugar in sweet sourdough breads lies somewhere between full sugar and no sugar at all.

[@ChainBaker]

I'm glad you came across it eventually 😉 that is funny I was recently planning to make a banana bread which is actually a bread and not a cake like it would normally be. Let me know how your experiments turn out if you don't mind. I'm quite interested 👍 and welcome to the channel!

[@justryan2070]

@@ChainBaker About a year ago I was successful with a true banana bread using only 1 banana and about 20% of the sugar the recipe called for. It was quite literally a loaf of bread that had a hint of banana flavor. I omitted roughly 75g of water in the recipe because a 100g banana has about 75g of hydration. I stretched and folded with a spatula. Seemed to work well. Trying to get the recipe to work out with more banana and sugar though.

[@ChainBaker]

@@justryan2070 Awesome! I love experiments like that. True banana bread is a good name for it too :)) I guess the banana content could easily be pushed higher as you say it's mostly water. And I reckon the more bananas you add the less sugar you would need as a banana provides plenty of sweetness by itself.

[@enjoymusic1217]

thank you very much for this enlightening information. I came across your channel by chance, I make easter cakes from semolina and lots of butter and I do not put any sugar and very little yeast, and we decorate the akes which are small ones. It happened once that I used more yeast and the decoration disappears because the yeast makes the cakes enlarge. My mother did not use any sugar to make the pitta bread, but I would prefer to use a little oil with the pita bread in order to make it less chewy.

[@hoperp1951]

Very good, I started making my own bread start of this year (2021). I did not realise that yeast makes its own sugar, I add both sugar and salt in my current recipe. I will have a good study of your other videos now and pic up more info and tip and modify my recipe.

[@ChainBaker]

As it turns out commercial yeast doest not break down the flour to get sugar. The flour is mixed with malted barley which feeds the yeast. So it still does not need any extra. I was a bit off with the science though 😄

[@jaycal1920]

Your advice can be applied to a lot more than just baking bread. Great video. Good to know.

[@ChainBaker]

Thank you!

[@rowanheyd1200]

thank you for this experiment. i have been getting into baking and i was asking myself what sugar would do to a dough the other day, then this popped up in my recommended

[@dreyhawk]

When I was first learning to cook in the 70's, yes, I'm that old 😛, I was taught to add sugar to "feed" the yeast. I've had to correct/relearn a lot of what I was taught back then. I guess quite a few of those old teachings are still hanging around.

[@ChainBaker]

Oh yes and I bet they said not to mix the yeast with salt either. That is another old myth I will bust soon ;D Here is part 2 of the sugar video btw - kzbin.info/www/bejne/jXW8hJewqJiXp8k

[@dreyhawk]

@@ChainBaker Oh yes, the salt would kill it. I watched a video last night where the person set aside her yeast sugar water saying it needs time to eat the sugar. Some myths just don't want to die.

[@HernanMaroniV]

Perfectly explainded! Thanks a lot for sharing your knowledge!! Cheers from Argentina!

[@ChainBaker]

Thank you, Hernan!

[@maximusprimus2313]

WoW. Just. Wow. Been using sugar fro the wrong reason. Thank you.

[@frankiethefrank]

THIS IS EXCELLENT. Thank you so much - I really appreciate you you have shown the chemical reasons behind these processes as clearly and directly as you have here. I've been slowly increasing the amount of sugar I've been putting in my loaves for a fair while now, especially to try and get darker crusts and to 'feed my yeast'. In one fell swoop, you've shown me the error of my ways and how I'm actually making both of those things much harder for myself. Thank you for educating me! This is a great video.

[@ChainBaker]

Glad you found it useful! :) I did get something wrong in this vide though. Commercial yeast does not convert starch to sugar. It is barley malt that is added to flour that feeds the yeast. Still, there is no need to add sugar like the experiment showed. I will publish another video in February with updated information on sugar :) Cheers!

[@elonever.2.071]

@@ChainBaker If the yeast doesnt convert starch to sugar then how does it feed itself during the proofing processes?

[@ChainBaker]

Enzymes in flour convert starch to sugar which the yeast then feeds on.

[@KittyMama61]

I make an amazing whole wheat buttermilk bread, using my own heirloom buttermilk and a good knob of the previous dough, which I've saved in the refrigerator. The loaves rise very tall and taste absolutely amazing. I do, however, use some honey in the mix, just for a bit of a sweet taste. It doesn't seem to affect anything, but next time I make it I'm going to mix everything from the start and leave out the honey. the loaves always seem to turn out a bit dark, and maybe they will be lighter in color without the honey. No matter what, the bread will get eaten anyway, lol.

[@ChainBaker]

Let me know how it turns out. I have noticed that honey makes bread a lot darker than sugar at the same quantity.

[@krehbein]

That sounds good. Recipe anywhere?

[@KittyMama61]

@@krehbein sure, I'll do that Monday

[@chezmoi42]

@@KittyMama61 Did you forget? 😋 It sounds wonderful.

[@a_pav]

Only just found this channel, great content I predict high level of growth in the near future. Subscribed

[@ChainBaker]

Welcome aboard! :)

[@asilvestrandome]

Man l just discover your chanel it is gold , thanks for the 8 minutes masterclas

[@ChainBaker]

Welcome to the channel! :) I will soon publish part to of this video with some up to date info 👍

[@joeblack729]

Thank you! Very clear! Like for proper experimenting and displaying results!

[@sergiostruve4143]

Excelente video, mi sincero agradecimiento y felicitación por su esfuerzo al realizarlo. Me ha sido muy útil! 👍

[@killham1337]

Thanks, I'll keep this in mind for the next time I'm baking

[@lectro88]

After 8 years making breads including sour dough... I thought I knew what I was doing,. don't get me wrong I make some outstanding breads. But I am going try this no sugar "added" method. I even add salt as the very last step after the oil and butter has somewhat protected the gluten and yeast(may even be wrong in this thinking)

[@Rye_d_baker]

Thanks for the experiment. There are so many things people follow instructions without knowing the readin why. Later, we discover it is not right as you just did. Thank you as always

[@ChainBaker]

I love finding out for sure. Soon I will make a video comparing different types of yeast. Curious to see how they fare side by side.

[@Rye_d_baker]

@@ChainBaker love that too. Waiting for more vedios

[@matthewatkinsfilmscore]

I was a Baker for about 8 years. Using sugar in dough is great for a fast rise on a bread that is not fermented. Most European breads are fermented, many American breads aren't. If you look at the first time he let's the doughs sit, the one on the right, with the most sugar, rose more quickly. You can bake those breads with a short bench time and about 30min-1hr rising time after shaping (if temps are good).

[@ChainBaker]

It did not rise more. Sugar weakens the dough so the one on the right spread out more sideways instead of rising vertically like it should 👍 it only looked like that from the top down.

[@matthewatkinsfilmscore]

@@ChainBaker well sugar as you said in the video is wet agent. It can definitely make the dough more sticky, but thats why you either pullback on water or add more flour. And since the doughs weren't kneeded a lot for that first sit, of course is will expand outward, the dough wasn't tight enough. If someone is planning on doing a fermented dough, you are right no sugar is needed. But if you are doing a quick rise bread, you need to add sugar and bake it before the yeast goes through it all, since the dough hasn't had time to make its own.

[@gmanGman12007]

What an awesome chanel. Helps so much to clarity certain aspects of working with the dough even of you are advanced home Baker.

[@ChainBaker]

Thank you 🙏 I'm glad you're finding it useful 😊

[@gsahly]

I love your recipes and the concise clear demos, wondering why you worry so much about dough temperature and then rest in the refrigerator between stretch and folds, I'm a little confused about that

[@ChainBaker]

It still needs to be at a certain temperature to kick off fermentation and raise the dough in time.

[@feliciaowusu8030]

Wonderful. Why we do what we do. Thanks sir

[@danbecker5122]

Thank you. Very well done video and you answered all the questions I needed to know about.

[@yehaniwijekoon3212]

Thank you very much for the explanation. I really needed to hear every single word of this❤️

[@ChainBaker]

Glad it was helpful! :)