I've been jumping around on this forum for a few weeks now, and still haven't found the answer to these two questions so I'll ask them here:
1. What, exactly, does yeast eat? All these years I thought you added sugar (or honey, molasses, agave nectar, etc) to a dough for the yeast to eat, and once all the sugar was consumed the dough stopped rising. However, I've seen dough recipes here that don't include any sugar whatsoever, in fact I tried one yesterday (put one doughball in the frig and left the other out on the counter, the counter ball rose beautifully in a couple hours; i used Caputo "00" and IDY). So, what is
the yeast eating?
2. What is different about an "Emergency" dough (use within four hours) versus an overnight-in-the-frig dough? I've read thru the "Emergency Dough" stickie on the General forum, but it isn't really explained what the actual difference(s) are. The dough I made yesterday was not an emergency recipe, yet I could've easily made a pizza with the doughball after four hours or so.
This has probably been explained somewhere but I couldn't find it, sorry if its an old question...