kohottumisena
Kohottuminen is a Finnish term that translates to "rising" or "leavening" in English. It commonly refers to the process where dough expands due to the action of a leavening agent, typically yeast or baking powder. This expansion is caused by the production of gas, usually carbon dioxide, which creates bubbles within the dough, making it lighter and airier.
In baking, kohottuminen is a crucial step in the preparation of many bread and pastry products. Yeast,
The duration and temperature of the rising process significantly impact the texture and final outcome of baked