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Author Topic: Yeast content in dough  (Read 476 times)

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Offline ThePieman

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  • Location: Pittsburgh, PA
Yeast content in dough
« on: September 12, 2011, 05:06:43 PM »
I realize there a plenty of variables, but in a refrigerated(cold fermented) dough, how much does the yeast content increase day by day?
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Offline Martino1

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Re: Yeast content in dough
« Reply #1 on: September 18, 2011, 09:21:36 PM »
Dear Pieman,
I would say the yeast amount actually decreases once developed, since it will run out of nutrition if over the top.
Maybe can you specify what is the issue you are encountering ?


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