🍞 Sourdough (2D)

Temperature: 24 °C Starter activity: 20% Time speed: 1.0×

Elapsed time0.0 h

Fermentation rate0%

Yeast population—

Sugar remaining100%

Dough volume100%

C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂
Logistic yeast growth consumes sugar and produces CO₂, which inflates the dough. Rate follows a Gaussian, Arrhenius-like response peaking near 30°C. Above 42°C the yeast population decays (heat death); below 4°C growth stalls.