At what temperature does yeast in bread dough survive?

Yeast in bread dough is a living organism and thrives in a specific temperature range. Here's a breakdown of yeast survival temperatures:

Optimal Temperature for Yeast Activity:

* 70-85°F (21-29°C): This is the ideal temperature range for yeast to grow and multiply rapidly, producing the most carbon dioxide for a light and airy bread.

Survival Temperatures:

* Below 40°F (4°C): Yeast becomes dormant at this temperature. It doesn't die, but its activity slows down significantly, halting fermentation. This is the principle behind refrigerating dough.

* Above 95°F (35°C): Yeast begins to die off at this temperature. Prolonged exposure to temperatures above 100°F (38°C) will kill the yeast completely.

Important Considerations:

* Temperature Fluctuations: While yeast can tolerate a range of temperatures, sudden and drastic temperature changes can stress the yeast and slow down or stop fermentation.

* Types of Yeast: Different types of yeast have slightly different temperature preferences. For example, instant yeast typically has a wider temperature tolerance than active dry yeast.

In Summary:

Yeast in bread dough can survive at temperatures below 40°F (4°C) but will be dormant. Above 95°F (35°C), yeast begins to die off. The ideal temperature for yeast activity is 70-85°F (21-29°C).