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  2. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.

  3. The Ultimate Guide to Proofing Bread Dough - AOL

    www.aol.com/ultimate-guide-proofing-bread-dough...

    Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. What is the best temperature for proofing bread? The best temperature ...

  4. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage.

  5. List of microorganisms found in sourdough - Wikipedia

    en.wikipedia.org/wiki/List_of_microorganisms...

    Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread. It is used in baking to leaven and acidify bread.

  6. What's the Difference Between Active Dry Yeast and ... - AOL

    www.aol.com/whats-difference-between-active-dry...

    The problem with active dry yeast is that it is temperamental and not super shelf stable. If your liquid is too cold (under 90 degrees), it may not work.

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  8. Sourdough - Wikipedia

    en.wikipedia.org/wiki/Sourdough

    Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid , which gives the bread a sour taste and improves its keeping-qualities.

  9. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]