Another great post. I´m really happy because i feel breads are now again as protagonists at this fantastic blog. This text is really what beginers need to start baking with no questions unsolved about how yeasts work on bread! I here, when baking sweet doughs use the Gold, but when we don´t have Gold, simply we double the amount of yeast and add a % of extra liquid just to adjust the supply of it to yeast, due to higroscopicity of sugar that holds the major part of liquid and the remained liquid is not sufficient to fed the yeast at this kind of dough! I suppose we will have lots of new breads this year at Flourish. Congratulations!

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