Re: Fermentation: a science-based look suggests RT is better for flavor

Quote from: Yuvalvv on Today at 10:47:36 AMYes, longer maturation leads to more starch and protein (gluten) breakdown. But does it have a meaningful impact on ‘digestion’ in real life? Not necessarily. Let me guess – this book was written by an Italian?

24 hours at 40F? 24 hours at 86F? Temperature is the primary driver of enzymatic activity and other processes in dough. A dough fermented at 86F matures significantly faster than one at 40°F, all else being equal.

Yeast lowers the pH of the dough by acidifying it, which promotes protease enzyme activity. So, the statement above isn’t entirely accurate. Try a simple test: make two identical doughs, one with 0.01% yeast and the other with 5% yeast. Let them ferment at room temperature (say 70F) for 3 hours, then check their gluten structure. You’ll find that the gluten in the 5% yeast dough has completely collapsed into an unworkable mess, mainly due to protease activity (‘maturation’) and other biochemical changes.

Yeast doesn’t directly affect s…