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low carb yeast bread loaf
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<blockquote data-quote="Resurgam" data-source="post: 1718679" data-attributes="member: 355878"><p>Adding a small amount of sugar, about 1/4 of a teaspoon and allowing the dough to prove for longer is a better way - the fructose syrup is no different to any other sugar, so not any better - for me the GI is irrelevant - sugar is sugar. Add less - and dissolve it in the water before starting for maximum dispersion throughout the yeast cells - they will actively absorb sugar and water.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 1718679, member: 355878"] Adding a small amount of sugar, about 1/4 of a teaspoon and allowing the dough to prove for longer is a better way - the fructose syrup is no different to any other sugar, so not any better - for me the GI is irrelevant - sugar is sugar. Add less - and dissolve it in the water before starting for maximum dispersion throughout the yeast cells - they will actively absorb sugar and water. [/QUOTE]
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