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[-] CancerMancer@sh.itjust.works 13 points 9 months ago

The only reason I would use a very small amount of sugar is to jump start the yeast. That shouldn't even take a teaspoon though, and it's only necessary when you have to get a faster rise.

The bread tastes better when you let it rise slowly though.

this post was submitted on 02 Nov 2024
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