Operation Manual

17
4. The mixture should foam and produce a strong yeast aroma. If this
does not occur, discard mixture and start again with another packet of
dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for
the yeast as it is part of the fermentation process. Artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly
with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for
the crust colour that develops during baking. Salt also limits the growth of
yeast so the amounts shown in the recipes should not be increased. for
dietary reasons it may be reduced, however, your baking may suffer.