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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Biological leavening uses yeast metabolism to produce CO₂ and ethanol, causing dough to rise.
Origin: ancient bakers (ancient) — worldwide
See full technique reference →During fermentation, yeast cells convert fermentable sugars into carbon dioxide and trace amounts of ethanol. The CO₂ gas forms bubbles that expand the dough matrix, while ethanol evaporates during baking, contributing to flavor. Optimal yeast activity occurs around 27.5 °C; temperatures above 38 °C reduce viability and those below 10 °C slow fermentation.
Primary Reaction
Fermentation of sugars by baker’s yeast producing CO₂ and ethanol
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Key Variables