I'm trying to stay away from sugar too, but I do think you need a little bit of sugar for the yeast to feed off of. The goal is to add just enough sugar so that the yeast multiplies and eats it all up causing the bread to rise then die so that there's hardly any sugar left. Monk fruit powder has a glycemic index of zero and yeast cannot eat it.
Incorrect. I have used: - Sugar - Splenda - Erythritol - Organic barley malt syrup - Organic monk fruit extract powder Over years with this same bread maker. And never did any cause any difference in rise. Spelt flour doesn't have gluten, and acid reduces the rise. Lord willing, I will never ever touch those top 2 listed again, and Erythritol only until the current supply is exhausted.
yes this device is something i would like to get in the future to make my own bread. seems very simple!
It is very useful. I have a playlist featuring it.
Zojirushi Virtuoso Plus Breadmaker: ruclips.net/p/PLdwaKyfn2J3oR9QiiQNqpnzA7TbTpzlIy
I always use diastolic malt powder to allow the yeast to develop well. About 1 TSP per 3 cups of flour. Thanks for the video
Cool.
I'm trying to stay away from sugar too, but I do think you need a little bit of sugar for the yeast to feed off of. The goal is to add just enough sugar so that the yeast multiplies and eats it all up causing the bread to rise then die so that there's hardly any sugar left. Monk fruit powder has a glycemic index of zero and yeast cannot eat it.
Incorrect. I have used:
- Sugar
- Splenda
- Erythritol
- Organic barley malt syrup
- Organic monk fruit extract powder
Over years with this same bread maker. And never did any cause any difference in rise. Spelt flour doesn't have gluten, and acid reduces the rise. Lord willing, I will never ever touch those top 2 listed again, and Erythritol only until the current supply is exhausted.