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Author Topic: Does sugar affect fermentation?  (Read 273 times)

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Offline Pizzafrost98

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Does sugar affect fermentation?
« on: April 28, 2022, 04:02:43 AM »
If I want to use less/more sugar in a cold fermentation dough recipe, will it affect the amount of time it takes to ferment? Do I need to adjust the amount of yeast, or can I just leave the yeast at the same amount it was at?

Online Samson

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Re: Does sugar affect fermentation?
« Reply #1 on: April 28, 2022, 08:24:39 AM »
This video was posted recently which addresses your question. I think this goes against what was the conventional wisdom so not sure if everyone agrees but it's interesting.

https://www.pizzamaking.com/forum/index.php?topic=72949.msg697101#msg697101

Online Pete-zza

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Re: Does sugar affect fermentation?
« Reply #2 on: April 28, 2022, 03:48:41 PM »
If I want to use less/more sugar in a cold fermentation dough recipe, will it affect the amount of time it takes to ferment? Do I need to adjust the amount of yeast, or can I just leave the yeast at the same amount it was at?
Pizzafrost98,

In the context of a basic pizza dough, such as a NY style dough, the late Tom Lehmann said that such a dough did not need sugar for a typical cold fermentation of a period of about two to three days. Here are examples of a NY style dough recipe that Tom came up with, one from this forum and another from the PMQ Recipe Bank:

https://www.pizzamaking.com/lehmann-nystyle.php

https://www.pmq.com/recipe-bank/new-york-style-pizza-dough/

Another reason I cited the above links is because the instructions in both cases mention sugar but sugar was not included in the listing of ingredients. That was an oversight that was never corrected. Tom usually said that a dough that was to be cold fermented for a couple or three days did not need sugar. But if the dough were to be cold fermented longer than that, his advice was to use about 2% sugar, to be sure that the yeast was well fed and to provide residual sugars to contribute to crust coloration. I think that explanation is what Tom had in mind but it was not mentioned in the instructions for the recipes cited above.

To get a fuller perspective of the use of sugar in pizza doughs, you might want to take a look at the sugar-related items in the post at Reply 4 at:

https://www.pizzamaking.com/forum/index.php?topic=48803.msg490049#msg490049

Peter

Offline QwertyJuan

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Re: Does sugar affect fermentation?
« Reply #3 on: April 28, 2022, 09:18:48 PM »
I don't know about fermentation speed, but it makes a HUGE difference in browning.

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