Why does the size of yeast drop after a while if no sugar was added to the dough?
Factors Affecting Yeast Activity and Rate of Fermentation: The various factors that affect yeast activity and the degree of fermentation in the baking process are: Fermentation time: This factor determines the amount of time yeast gets to act on the sugars present in the ferment, whether it be a sponge, brew, or a straight-dough. While the rate of fermentation declines with time at a constant temperature, it does not completely stop. However, the longer the fermentation time, the higher the degree of fermentation. Bakeries using flour-brew systems that chill the brew after fermentation have to be careful about this factor. Often times, depending on the available refrigeration, chilling times vary significantly. This in turn causes real fermentation time to vary as well, for yeast will retain a significant amount of activity until the brew is chilled completely. Fermentation temperature: Like any other living cell, the various enzymatic activities of the yeast cell are closely tied to t
