Tag: High sugar yeast

Yeast fermentation can be severely inhibited by high sugar levels due to a process called osmotic pressure. Knowing what is the difference between high sugar yeast and low sugar yeast is crucial for achieving the perfect rise and texture in your baked goods.

Over 90% of commercially available instant dry yeast is low-sugar by default. This specific yeast strain is cultivated to thrive and ferment efficiently in doughs with a low sugar content, typically less than 7% of the flour's weight. Unlike its high-sugar counterpart, low sugar yeast can be inhibited by high concentrations of sugar, making it a specialized ingredient for specific baking applications.