I know that in normal bread recipes, some of the sugar is there to be used
as yeast food. BUT what does the yeast eat when there is *no* sugar in the
dough (eg, the pizza dough my SO makes)?
Just curious,
Miche
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Michelle Campbell
Internet: michelle.campbell@stonebow.otago.ac.nz
My opinions are my own, not those of the University of Otago
Beer is furrowed.
- Nigel Barley, _The Innocent Anthropologist_
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