What are three factors that affect the length of fermentation for yeast doughs?

Answer by  ptquilts (35)

The temperature of the dough, the amount of sugar and salt in the dough, and the amount of water in the dough, all affect the length of fermentation. Warmer temperatures speed up fermentation, as does increasing the sugar and water, while salt is an inhibitor of yeast activity in a dough.

Answer by  rswapnar (48)

Depending on the yeast type we are using, when the water or milk is too hot kills yeast, not warm water or milk , uses too cold water or milk,and not adding sugar to the yeast mixture and not kneading a dough properly, or dough is too hard to ferment.