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Osmotic pressure applies to sugar too, not just salt. SAF-Gold is a yeast especially for enriched doughs like that. For sourdough, maybe goose it with a little bit of yeast to help; I do a quarter teaspoon for enriched doughs and it helps.
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Feb 23, 2024 16:30
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Tbf if I had to eat Chorleywood bread all the time I'd be upset, too. I do think Britain's in an odd spot for bread: as the article says, other countries make bread without it.
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Mar 21, 2024 21:07
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