Question

Part of the art of making break involves determining the temperature at which dough is set to rise, and the amount of sugar. Explain?

Answer 1

\[this sucks\]

Answer 2

\(\Huge\text{now you know how I feel}\)

Answer 3

Getting the dough to rise needs bubbles of carbon dioxide, which come from yeast. The yeast need sugar to carry out the reaction and the rate of the reaction also depends on temperature - the warmer the mix then the faster the reaction.

Answer 4

x2 hooah