Author Topic: Sugar? Why?  (Read 1104 times)

0 Members and 1 Guest are viewing this topic.

Offline alluree

  • Registered User
  • Posts: 23
Sugar? Why?
« on: February 18, 2013, 02:40:02 PM »
What is the result using sugar or without in doughs?

thanks


Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 963
  • Location: Manhattan, KS
Re: Sugar? Why?
« Reply #1 on: February 18, 2013, 02:55:57 PM »
Sugar in the dough can provide additional food for the yeast to feed upon, this is especially true if you are planning to give the dough a very long fermentation time. It also contributes to the crust color development in the oven. This can be a double edged dagger though. While the sugar can help the dough color up in the oven, it can also lead to excessive charring/burning of the crust, especially if you are baking at high temperatures. The shorter baking time brought about by the faster crust color development with sugar present, can reduce the crispiness of the finished pizza, and lastly, depending upon the type of sugar used, it may contribute to the finished flavor profile of the baked crust (think sweet, or malty as when nondiastatic malt syrup is used).
Tom Lehmann/The Dough Doctor

Offline alluree

  • Registered User
  • Posts: 23
Re: Sugar? Why?
« Reply #2 on: February 18, 2013, 03:36:39 PM »
ok , for long fermetation is good use sugar but for 1-2 days of fermetation in frige , is better not use sugar
« Last Edit: February 18, 2013, 03:40:29 PM by alluree »

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 963
  • Location: Manhattan, KS
Re: Sugar? Why?
« Reply #3 on: February 18, 2013, 04:58:01 PM »
If your flour is malted, and you manage the dough through the refrigerator for up to two days, you can normally get away without the need for any added sugar. If the flour is not malted, then you're going to need to either add some sugar, or create it through the addition of DIASTATIC malt.
Tom Lehmann/The Dough Doctor

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21911
  • Location: Texas
  • Always learning
Re: Sugar? Why?
« Reply #4 on: February 19, 2013, 09:18:22 AM »
alluree,

There is a good thread on sugar at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=4669&hilit=. It is quite technical in some parts but a good post to read is the one by Tom Lehmann at http://thinktank.pmq.com/viewtopic.php?f=6&t=4669&hilit=#p26890.

Peter


 

pizzapan