👉 Bread fluid, also known as hydration liquid or water for yeast, is a mixture used in bread making to activate yeast and enhance dough texture. It typically consists of water mixed with sugar, often with a pinch of salt, and sometimes a small amount of acidic ingredient like vinegar or buttermilk. The sugar in the fluid feeds the yeast, promoting fermentation and carbon dioxide production, which causes the dough to rise. The salt in the fluid helps regulate yeast activity and strengthens gluten development, contributing to a better crumb structure and improved flavor. By adjusting the hydration level (the percentage of water to flour), bakers can tailor the bread's texture, from soft and tender to chewy and robust.
