🍞 Sourdough

Temperature: 24 °C Hydration: 75% Starter %: 20% Flour type

Time0 h

Yeast cells—

CO₂ bubbles—

Dough rise0%

Sugar remaining100%

C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂
Yeast ferments glucose to ethanol + CO₂. Rate follows an Arrhenius-like dependence on temperature. Optimal: 27–32°C. Over 38°C yeast dies; below 10°C activity stalls.