coldfermentation
Cold fermentation is a process used in various food and beverage production methods, most notably in bread making and brewing. It involves a prolonged period of fermentation at cooler temperatures, typically between 35-50°F (1-10°C). This slow, controlled fermentation differs from warmer methods that encourage rapid yeast activity.
In bread making, cold fermentation, often referred to as retardation, allows enzymes to break down starches
In brewing, cold fermentation, or lagering, is characteristic of lager beers. Yeast strains known as Saccharomyces