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

Quote from: slotti on Yesterday at 05:06:56 PM– is important to achieve a digestible pizza

Yes, 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?

Quote from: slotti on Yesterday at 05:06:56 PM– is a quite slow process and should thus take at least 24 hours (depending on flour strength)

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.

Quote from: slotti on Yesterday at 05:06:56 PM– is almost not affected by yeast

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. Le…