Correct fermentation is the key to good bread. Its control involves three basic factors: time, yeast, and temperature. Cold doughs require more time, more yeast, or both. Warm doughs require less time, less yeast, or both. The amount of yeast required depends on the time of fermentation and the temperature of the dough. In using all of the formulae given, bakers are at liberty to adjust these three factors to adapt them to shop conditions. In general, it is advisable to keep doughs cool. While fermenting, the dough should be kept moist on the surface and free from draughts. It should be fermented in a receptacle having a space of about three times the volume of the dough when mixed. The bottom and sides of the receptacle should sides of the receptacle should be greased and the dough covered with a lid or heavy cloth.
地址：山东省烟台市开发区南昌大街48号
