Cold weather fermentation

It must have an impact! First, it affects the activity of yeast. When the temperature is 35-40℃, the activity of yeast is the strongest, and it gradually weakens with the decrease of temperature. When the temperature is 0℃, it loses its activity and enters a dormant state. When the temperature is lower than-15, the yeast dies. When the temperature exceeds 60 degrees, yeast will die. Secondly, the activity of yeast is also related to humidity. The reason of dough swelling is closely related to the air holding capacity of dough. Good gas holding capacity can better keep the gas produced by yeast activities, otherwise the gas will escape and the dough fermentation effect will be poor. When the weather is cold, add more water to the dough than usual, so that the flour particles can be better combined and have stronger gas retention.