I add sugar to the warm water in which i dissolve the (dry) yeast. It seems to give it a little “jump start”. I read somewhere that yeast loves that stuff. Is that a mistake or valid?
I add sugar to the warm water in which i dissolve the (dry) yeast. It seems to give it a little “jump start”. I read somewhere that yeast loves that stuff. Is that a mistake or valid?
It’s 100% valid that yeast loves sugar, and using sugar the way you mention, or mixed into the dough, is common.
The flavor of the finished product will differ from a slower rise with just flour, which would supposedly be more complex/nutty.