Kohotusaika
Kohotusaika is a Finnish term that translates to "growth time" or "rising time." It primarily refers to the period required for dough to rise and ferment before baking. This process is crucial in baking, particularly for yeast-leavened products like bread, pizza, and pastries. During kohotusaika, yeast consumes sugars in the dough and produces carbon dioxide gas and alcohol. The carbon dioxide gets trapped within the gluten network of the dough, causing it to expand and become lighter and airier. The alcohol contributes to the flavor and aroma of the finished product.
The duration of kohotusaika is influenced by several factors, including the type and amount of yeast used,