Thread 21443587

>making my usual dinner rolls
>made the dough earlier today and so I left it to rise for much longer than usual
>it was also 29C today (84F), so it raised very quickly
>baked the bread
>it comes out tasting significantly less sweet than usual and a little bitter.
>later give it a smell
>can actually smell a hint of alcohol.

huh, didn't know that yeast is able to convert sugar to alcohol that quickly in bread dough.

>>21443587 (OP)
Bread shouldn't be sweet you fat mutt bastard.

>>21443609
EPIC post friendo, mind if I screencap it and post it to reddit? I'm sure they'll love it.

>>21443609
>>21443611

>>21443609
bread is innately sweet...

>>21443587 (OP)
Nice blog post friendo, but that is what chatgpt is for

>>21443587 (OP)
How long did it rise for.
What was the dough ratios.
Sourdough or yeast?

>>21443649
3 3/4 cups of flour
2 3/4 tsp yeast
1/3 cup sugar

I should be letting it rise for an hour only. But I left it to rise for 4 hours because I took a nap.

>>21443674
84F is warm too which speeds up fermentation.

>>21443587 (OP)
Yup, all leavened bread has a small amount of alcohol, the yeast will start producing some immediately. It happens more when the yeast is low on oxygen, like when it's trapped in a dough ball during a longer rise.
A one hour rising time is a fairly modern thing, with more reliable yeast and a preference for softer, sweeter bread. More traditional breads often require overnight or even multiple day rests.

I was going to disagree somewhatwith >>21443609 but this >>21443674 is not acceptable. Just bake a fucking cake if that's what you're in to

>>21443674
>>21443759 is right. That's a lot of sugar.

>>21443759
>>21443674

3 3/4 cups of flour 1/3 cup sugar =
1.42 tbs sugar per cup flour—
>A 12-ounce can of Coca-Cola contains approximately 2.6 tablespoons (tbs) of sugar

Not my style for everyday bread but if its sweet rolls then yeah lol

>>21443674
>1/3 cup sugar
bro youre making cake

>>21443773
could you make bread by just subbing the water and sugar with warm soda?

>>21443793
yeah it's called soda bread

>>21443750
>It happens more when the yeast is low on oxygen, like when it's trapped in a dough ball during a longer rise.
That sounds like total bullshit.

>>21443793
i tried that once and it made the dough very sticky

>>21443821
it's real. a lot of micro-organisms have two different "respiratory modes". they can either use oxygen directly, or they go into fermentation mode which is where they start breaking organic molecules down to get oxygen

>>21443587 (OP)
>>can actually smell a hint of alcohol.
I know it's hours late, but in my household, we call that "spoiled."

>>21443821
Remember that stupidity is a choice.
https://en.wikipedia.org/wiki/Fermentation

>>21443674
>1/3 cup sugar
holy shit batman that's 1/3 cup too much.

>>21443674
Stop putting sugar in. Solved your problem.

>>21443674
>amerifat bread

>>21443674
why did this post anger a bunch of europoos?

>>21443587 (OP)
>didn't know that yeast is able to convert sugar to alcohol that quickly in bread dough.
That's literally their whole purpose in life, Anon -- making alcohol and CO2 out of sugar.

So you're murdering both the planet and billions of yeast cells. Congratulations, killer.