Author Topic: Fermentation: a science-based look suggests RT is better for flavor  (Read 5860 times)

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Offline oronzous

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Re: Fermentation: a science-based look suggests RT is better for flavor
« Reply #100 on: April 25, 2016, 10:32:08 AM »
It was an interesting read.

To see if I understood everything, I will try to summarize the findings.
- three relevant processes take place during fermentation: yeast activity, bacterial activity, enzymatic activity
- all of them are affected, to a different degree, by low temperatures.
- contrary to popular belief, bacterial activity is the slowest one under typical refrigeration temps (<40F)
- therefore, cold fermentation leads to less flavorful dough


 

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