glutathione dough temperature I tried the chart method instead of doubling size for bulk fermentation. : r/Sourdough The thermotolerance of industrial yeast
The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking ScienceDirect Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect Effect of glutathione on wheat dough properties and bread quality ScienceDirect The Science of No Knead Dough: Biochemical Gluten Development Is this chart accurate for rising sourdough in a warm kitchen?
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