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Osmotolerant Yeast
A special strain of yeast (often labeled as 'SAF Gold') designed to survive in high-sugar doughs. Sugar pulls water out of yeast cells, which slows ordinary yeast way down, but this variety keeps working in sweet environments like brioche or panettone.
By Henry Hunter · Updated
Henry's notes from the bench
- If your sweet dough takes forever to rise, the sugar's working against your yeast. Switch to the gold label and you'll see the difference.
Connected terms
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Sources
- The Perfect Loaf
- King Arthur Baking