Biological leavening

9 March 2022

Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdough) or with more focused intention (as with yeast). Fermentation processes are not working very well in sugar rich or salt rich environments, hence it is dominantly used for bread and bread related items.

Biological leavening

Join the Bakery Academy Community to access the full page!

As a silver member of the Bakery Academy Community you have unlimited access to all article and blog posts.

 
Button