I have a question about the recipe "Honey Cashew Morning Buns" from Joanne Chang. How does the yeast work without some kind of sugar?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
Yeast converts the starch in flour to sugar, to get its food source.
I almost never use sugar in bread doughs-totally unnecessary.
Got it - thanks! And it did, in fact, rise quite nicely; just took a bit longer than three hours.
And a recipe—in case it helps you, too.
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
We're Rolling Out the Best