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-> Recipe Collection
-> Challah and Breads
funkyfrum
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 Fri, Jun 10 2016, 5:27 am
I have been making the same challah recipe for 19 years successfully. I tried using demerara sugar for the first time, and the dough was heavy and didn't rise. So I tried again with fresher yeast, but I still had the same problem.
Has anybody found that demerara sugar is a problem?
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FranticFrummie
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Fri, Jun 10 2016, 9:08 am
I've made breads with all kinds of different sweeteners, and with no sweetener at all (overnight artisan bread). It's never the sugar's fault - it's always the yeast, and the temperature of the room. If the room was too warm, or the water was too warm, then you've killed off your yeast before it had a chance to do it's thing. The liquid temp needs to be just "barely" above room temperature, and in a draft free place.
Too much sugar can get the yeast over excited, and it will blow itself out before the rising is done. Too much salt will kill the yeast. That's why I add the sugar and salt to the flour, and only a teaspoon of sugar to the starter.
If treated kindly, I've even had really super stale yeast manage to rise for me, it's just pickier.
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funkyfrum
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Sun, Jun 12 2016, 3:31 pm
Thanks for your detailed reply. I actually tested the yeast before I attempted this batch and it bubbled nicely. So I thought it was due to the sugar...but maybe the water was too warm.
I don't know about the temperature of the room since I've been baking throughout the seasons and this never happened.
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