From: randy oliver <[log in to unmask]>

>I'm curious if the symbiotic bacteria in my raw honey kill or retard the
yeast in the dough.

a couple of thoughts here:

1.  there are certainly some live microbes in raw honey, although i don't think they are bacteria (i could be wrong, but that's my recollection...molds and fungi most likely).  boiling the honey should kill most cultures and allow the yeast to rise if this is the issue (i don't think it is).

2.  bread won't rise well without enough moisture.  i'm going to assume (with no basis) that the baker reduced the amount of liquid to accommodate the honey.  if that moisture isn't distributed uniformly throughout the dough (ie, "veins" of honey) the yeast may not have access to enough moisture (or sugar for that matter).

3.  could ph be an issue?  i beleive that sucrose is ph neutral, and honey is acidic.  we've certainly seen very small ammounts of formic acid interfering with bread yeast.

deknow


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