Pressurized Fermentation: High-Pressure Tactics for Tastier Next Level Beer
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Fermentation levels affect the appearance of the crumb of your bread (the interior part, you know, with all the holes). . 👇🏼Underfermented dough will bake up mostly in one of two ways: dense with little to no air pockets, or dense with huge random air pockets. This is because there is not enough yeast dispersed in the dough yet (as the dough ferments the yeast multiplies), and the ones that are present have too much energy and “explode” in while baking. 👆🏼 overfermented dough will bake up as
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