Bread: Dough

: During fermentation, the dough's pH typically drops from approximately 5.5 to 4.7, contributing to the "sour" profile in sourdough and affecting protein strength. See a sample recipe for a specific bread type. Understand the troubleshooting for sticky or dense dough. Explore the biochemistry of sourdough vs. commercial yeast.

: Enzymes in the flour (amylases) break down starches into fermentable sugars, providing a continuous food source for the yeast. bread dough

: Higher temperatures accelerate yeast activity but can negatively impact flavor development; colder temperatures (refrigeration) slow fermentation, allowing for "cold retarding" which enhances complex flavors. : During fermentation, the dough's pH typically drops

: Mechanical stress—such as mixing and kneading—aligns the gluten proteins, increasing the dough's elasticity and its ability to hold gas without rupturing. Gas Retention : As yeast produces CO2cap C cap O sub 2 Explore the biochemistry of sourdough vs