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[Timo Virtaneva]

Thanks. 👍

–Timo

[Timo Virtaneva]

Thanks

—Timo

[Timo Virtaneva]

Hi

Thanks for the fast answer.

I’d like to get more clarification to “Yeast, responsible for fermentation, is a living being that develops around 26 degrees Celsius as an optimal point (between 24 and 26 according to other authors).”

What factors define the optimal point?

The yeast grows faster in 37 °C, because it is said that if I want the dough rise faster I should put the dough in high humidity and warm place.

Thanks in advance

–Timo

[Timo Virtaneva]

Hi

Most of the bread recipes uses the 20-27 °C temperature range. For example Creative Breads Using Sourdough / Hans Ovando.

What are the key reason toi use the 20-27 °C temparature range instead of the 37 °C like in Homemade Bread / Juliana López May recipes the luke warm water.

—Timo