When making bread what effect does an activator have?

It sounds like you might be referring to yeast activators when you say "activators" in the context of making bread.

Yeast activators are not a common ingredient in bread making. Yeast itself is the activator in bread dough, and it doesn't need a separate activator to work. Here's why:

* Yeast is a living organism: Yeast cells feed on sugars in the flour and water mixture, releasing carbon dioxide gas as a byproduct. This gas creates the air pockets that make bread light and airy.

* Warmth and moisture activate yeast: Yeast is most active at temperatures between 70°F and 95°F (21°C and 35°C). This is why recipes often call for warm water or milk to activate the yeast.

What might be confusing the term "activator" is:

* "Instant yeast" often requires less activation time than traditional active dry yeast. This is because the yeast granules are smaller and have a higher concentration of active yeast cells. They usually don't require a separate "activation" step.

* "Proofing" is the term used for the process where yeast ferments and produces carbon dioxide in the dough. It's often referred to as "activating" the dough, but it's actually the yeast itself that is doing the activating.

Therefore, there is no separate "activator" needed for yeast in bread making. Yeast itself is the activator, and it requires warm temperatures and moisture to work effectively.