Controlling fermentation time through yeast quantity and dough temperature.
Forums:
Firstly, the author of this post is not a professional baker, rather an enthusiast.
Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.
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