To slow fermentation, what could you do to the dough?

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Prepare for the NOCTI Baking Test with our comprehensive quiz! Study with flashcards and multiple choice questions. Each question comes with hints and explanations. Ready yourself for success!

Multiple Choice

To slow fermentation, what could you do to the dough?

Explanation:
Lower temperatures slow the rate at which yeast converts sugars into CO2 and alcohol. In dough, yeast activity depends on warmth; when the dough is chilled in the fridge, its metabolism slows dramatically, so fermentation progresses more slowly. This is a common technique called retarding, used to control proofing and develop flavor over a longer period. Adding sugar would give the yeast more food and accelerate fermentation; raising the temperature would speed it up; feeding more yeast increases the population and also speeds fermentation.

Lower temperatures slow the rate at which yeast converts sugars into CO2 and alcohol. In dough, yeast activity depends on warmth; when the dough is chilled in the fridge, its metabolism slows dramatically, so fermentation progresses more slowly. This is a common technique called retarding, used to control proofing and develop flavor over a longer period. Adding sugar would give the yeast more food and accelerate fermentation; raising the temperature would speed it up; feeding more yeast increases the population and also speeds fermentation.

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