Glossary

Fermentation

Fermentation is the process in which yeast feeds on sugars and produces carbon dioxide gas, a little alcohol and many flavor compounds. In bread, the gas inflates the dough and the other compounds create taste and aroma. Speed depends mostly on temperature, the amount of yeast and how much sugar, salt and fat the dough contains, so recipe times are guides rather than rules. A warm dough may be ready in a couple of hours, while a chilled one can ferment overnight. See also: Bulk fermentation, Cold fermentation, Carbon dioxide and the guide "Fermentation and Rising Times Explained".