Breaking Bread, an exploration of bread and its many facets
Submitted by Juergen Krauss  on January 17, 2013 - 12:31am.A longer reply will follow in due time 
I think the major difficulty is to separate the "time percieved by the observer" from the "physical time elapsed in the system under consideration". Common language has no real way of dealing with this. (In order to understand what "observing" means it is useful to look at some of the works of Einstein, Bohr, Heisenberg etc. ) My view in brief: If I set a kitchen timer I switch my perception of time over to the ticks on the face of that timer, and give away all my powers. If I watch the dough I switch my perception to a "clock" associated with the fermentation process. This "clock" has as ticks on its face things like acidity, smell, taste, viscosity,... (you name it). I can then intervene when I deem it fit to suit my tastes and expectations.
Submitted by ars pistorica  on January 17, 2013 - 11:31am.
I did this years ago. It is also, in part, one of the reasons why I believe the mass effect occurs.
“Co-fermentations enable micro-organisms to use substrates that are otherwise non-fermentable, and increases the microbial adaptability to difficult ecosystems. Under the influence of several ecological factors the homo- and heterofermentative LAB have a great aptitude for producing metabolites other than lactic acid and for co-fermentations which lead to an increase in energy yield.”
Gobbetti, M. and Corsetti, A. “Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review,” Food Microbiology, 1997.
“It was shown that peptides were able to improve growth of L. sanfranciscensis on medium limited in amino nitrogen. Based on additional information it was concluded that lactobacilli prefer the uptake of peptides which are subsequently hydrolyzed in the cytosol.”
“Further investigations were performed on the influences of lactobacilli and endogenous wheat enzymes on wheat proteins. The results indicate that sourdough fermentation has a major impact on gluten quality. Depolymerization and hydrolyzation were observed and could be attributed mainly to low pH cereal proteases. During fermentation the pH is lowered from about 6.2 to 3.6 by microbial metabolism and this leads to an improved proteolytic breakdown. Additionally we suppose that peptides generated by cereal enzymes are subsequently taken up by lactic acid bacteria to meet their amino nitrogen demand.”
Thiele, Claudia. “Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation,” 2003.
Mass effect explained.
It's just a bunch of bio-feedback loops, each starting and ending at different times, all depending upon and affecting the other, and all with a tendency toward an increased energy state. The more of them there are, the more contact points that can be made, the more accelerative the whole process becomes.
This is what happens when evolution gives a species so much metabolic choice.