Category: Yeast fermentation

Despite common myths, salt does not typically kill yeast in standard baking recipes, but rather acts as a regulator. It plays a crucial role in controlling the rate of fermentation, impacting the dough's structure and the final product's flavor.

Yeast relies on sugars for its primary energy source, not fats like olive oil. However, while olive oil does not feed yeast directly, it plays a crucial and complex role in fermentation by providing essential components and influencing the dough's final texture.