date:Feb 19, 2019
cells when compared to its unit volumes. This allows it to react more quickly than dry yeast.
2. Fermentation (rising) period
The fermentation period refers to the period in which the dough rises. The rising begins gently as the yeast begins to react with the sugar. Carbon dioxide and ethanol are the major elements produced and it is the carbon dioxide which is responsible for the stretching of the dough. This dough stretching is what is referred to as rising. The fermentation period can stret