The NFC B-Day Chat Thread

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Bsmac said:
That`s pretty cool Rene!
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Yeah, we all thought we were pretty cool 😎 ...lol

Fun times with my brothers and friends, such a long time ago.

Here I am with my brothers and one of the cars we drove. Plymouth Roadrunner.💗💗💗
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ronott1 said:
Good Question!

White Sugar is actually bad for yeast, which is one of the reasons sweetbreads like cinnamon rolls rise slower. Salt is a regulator but does not kill yeast. Contrary to what we were taught, adding yeast to water and sugar is not a good way to proof the yeast before adding it to the dough. With the instant yeast, I do not proof anymore.

Yeast likes to eat whatever is in the malt powder. The type I use is diastolic malt powder, which is different from non diastolic, the one used for milk shakes.

I got a better answer from Google:
Diastatic malt is a natural baking ingredient made from sprouted, dried, and ground barley (or wheat) containing active enzymes (amylase) that convert starches into sugars.

It helps yeast digest the sugars in the flour which helps the dough rise.
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I don’t make a lot of yeast bread but when I’ve done so, I’ve always added some sugar to the water with the yeast. Interesting. I mostly use quick rise now. The last pizza crust I made, I used regular yeast. It had bubbles like sourdough. I have never had that happen. It was really good.
Thanks for explaining malt. I’ve never heard of it before.
 

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