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Anna N

Anna N

  Here’s a brief paraphrase of what they say. Osmosis occurs in any liquid medium and with any dissolved compound. Sugar will exert osmotic stress on the yeast.  To some extent this is mitigated by the glycerol that the yeast produces. As a result of these two stresses, doughs leavened by yeast may take longer to rise in the presence of salt and sugar. They actually say “a lot” of added salt or sugar but do not quantify it.  Discussion of osmotolerant yeasts stretch over 3  volumes so you may find more when you open the books and start reading. 

Anna N

Anna N

  Here’s a brief paraphrase what they say. Osmosis occurs in any liquid medium and with any dissolved compound. Sugar will exert osmotic stress on the yeast.  To some extent this is mitigated by the glycerol that the yeast produces. As a result of these two stresses, doughs leavened by yeast may take longer to rise in the presence of salt and sugar. They actually say “a lot” of added salt or sugar but do not quantify it.  Discussion of osmotolerant yeasts stretch over 3  volumes so you may find more when you open the books and start reading. 

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