Fermentation stands as a cornerstone of baked goods production, a critical biological process that profoundly influences the final product's texture, aroma, flavor, and nutritional value. This transformative step, where yeast and bacteria metabolize sugars, is what turns a simple mixture of flour and water into the light, airy, and complex foods we enjoy, from crusty artisan bread to soft, flavorful pastries.
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2025-08-30