Overnight fermented dough got a little excited..
In short
This phenomenon was observed in a batch of dough that was left to ferment overnight in a warm environment. The dough, usually reserved for baking bread, showed signs of agitation, as if it had been energized by some unseen force. Initial investigations suggest that the temperature and humidity conditions may have played a role in this unusual behavior.
Key points
- This phenomenon was observed in a batch of dough that was left to ferment overnight in a…: This phenomenon was observed in a batch of dough that was left to ferment overnight in a warm environment.
- The dough, usually reserved for baking bread, showed signs of agitation, as if it had bee…: The dough, usually reserved for baking bread, showed signs of agitation, as if it had been energized by some unseen force.
- Initial investigations suggest that the temperature and humidity conditions may have play…: Initial investigations suggest that the temperature and humidity conditions may have played a role in this unusual behavior.