Fermentation

The process in which yeast, and sometimes bacteria, feed on sugars in a dough and produce carbon dioxide, alcohol and flavor compounds.

Fermentation: A bowl of risen yeast dough, puffy and full of bubbles
  • Food science and baking chemistry

Also called: yeast fermentation

In bread baking, the carbon dioxide gets trapped in the gluten network and makes the dough rise, while the alcohol and acids build flavor. Fermentation is fastest in a warm dough, around 75 to 78°F (24 to 26°C), and slows down a lot in the refrigerator.

A long, cool rise, such as an overnight rest in the fridge, gives bread a deeper, more complex flavor. Sourdough relies on wild yeast and lactic acid bacteria, which add a pleasant tang.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Fermentation (Q41760), Wikidata