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To much sugar can slow it down

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Not enough sugar can slow down the yeast

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1. White sugar
2. Brown sugar

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Crumb Texture, Moisture in Bread

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too much sugar can ruin your bread or pastry.

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too little or too much can have a great impact on how yeast performs in your dough.
too little can slow and to much can also slow or even stop yeast activity entirely

David Lette

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Yeast needs sugar to produce carbon dioxide. so you would need more sugar.

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Yeast activity may decrease when it comes into direct contact with sugar. Be mindful of this when measuring ingredients and adding them to your dough.

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A 25°F lower oven temperature is used or watch carefully and cover with foil the last 5 to 10 minutes of baking.
David Lette

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White sugar, Brown Sugar, honey and corn syrup

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white and brown sugar

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Different sweetening ingredients create different flavors. Brown sugar, honey and molasses are often used in specialty flour breads to bring out the grain flavor
David Lette

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1. Food for the Yeast
2. Give Golden Crust
David Lette

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Too much sugar can stop yeast activity.

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1. Sugar provides food for yeast 
2. flavors 
3.cover with foil for the last 5-10 minutes of baking.
4.it will rise slowly or it wont rise at all
5. could rise slowly or stop all yeast activity.n   

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1. Sugar provides food for yeast 
2. flavors 
3.cover with foil for the last 5-10 minutes of baking.
4.it will rise slowly or it wont rise at all
5. could rise slowly or stop all yeast activity.n   

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little sugar can slow the yeast activity down
it can retain sugar in the bread

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Too little sugar slows down yeast activity.

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1. food for yeast, Retains moisture in bread
2. Different sweetening ingredients create different flavors.
3. 25°F lower oven temperature is used or watch carefully and cover with foil the last 5 to 10 minutes of baking.
4. too little ingredients slow down yeast activity
5. too much yeast can slow down or even stop yeast activity.

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1. sugar keeps in moisture and adds more flavor to bread
2. different flavors
3. bake at a lower temp and cover with foil
4. dough will rise slowly or not at all
5. it'll become stressed as water is available for it to function

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1. to feed yeast and add sweetness
2. white and brown sugar
3. bake at 25 degrees less and cover with tinfoil for at least 5-10 minutes during baking
4. slow down yeast activity
5. slow down or stop yeast activity

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if there is too much sugar the dough will become stressed and less water will be available for it to function correctly.

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You can bake the bread at a lower temperature and then cover it with foil for the last 5 to 10 minutes of baking.

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white sugar and brown sugar

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1.Sugar retains moisture and enhances flavor
2.Different sweetening ingredients create different flavors
3. A 25°F lower oven temperature is used
4. Too little sugar slows down yeast activity which makes the bread rise slowly if not any
5. Too much sugar may stop bread from rising completely

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too little sugar results in the bread rising slowly or not at all.

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you can bake the bread at a lower temp and then cover it with foil in order to keep the bread from browning too quickly.

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Sugar enhances bread flavor and helps retain moisture in bread

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Different Flavors

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Different sweetening ingredients create different flavors.

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Sweetener, leavening agent with yeast*

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2) different things
3)25°F lower
4)rise slowly or not at all
5)barley rise

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Sugar provides food for the yeast
Sugar helps enhance the flavor

Fruit Juices can provide fermentable sugars into the dough

25 degrees less than normal oven, as well as watch carefully

Less sugar makes the dough rise very slowly or not at all

With too much sugar the dough becomes stressed and won't rise right

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Two functions of sugar are it enhances the bread flavor and it is also helps retain moisture in bread. 

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Two functions of sugar are it enhances the bread flavor and it is also helps retain moisture in bread. 

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1. Add flavor, moisture in the bread
2. Different flavors
3. Bake at a lower temp and cover with foil
4. Dough will rise slowly or not at all
5. It becomes stressed as water is available for it to function.

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1.adds flavor
improves crumble texture

2. white sugar, brown sugar, honey, corn syrup and molasses.

3.bake at a lower temp and cover with foil

4. dough will rise slowly or not at all

5.it becomes stressed as water is available for it to function

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1. Add flavor and eat
2. Differences sweetening ingredients create functions.
3. Control the temperature
4. Rise slowly
5. Become too stress

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1. 2 functions of sugar are retains moisture in bread and enhances bread flavor.
2.Different flavors
3.bake at a lower temp and cover with foil
4. dough will rise slowly or not at all
5.it becomes stressed as water is available for it to function