Why is bread dough commonly left to rise in a warm area rather than in the refrigerator?

Question

The yeast used in bread dough feeds on the sugar top produce carbon dioxide gas, which causes the dough to rise. Why is bread dough commonly left to rise in a warm area rather than in the refrigerator?

Answer 1

Yeasts are organisms -- organisms generally have a range of temperatures where they can function.  Pouring hot water on your yeast basically kills it; putting it in the refrigerator slows down the yeast's activity.  The compromise, of course, is a warmer area so that the organisms can function optimally, start feeding, and produce lots of carbon dioxide to make your bread fluffy.

Answer 2

Fermentation can be quickened by warm rising temperatures, 75 to 85 degrees F or slowed by cool ones, such as in a refrigerator. It is important to realize that yeast, although needing warmth, can be killed if it becomes too hot, above 140 degrees F.

If you leave the dough on the table/counter- just drape a clean towel over it to keep it clean.

Answer 3

The yeast will not ferment in a cold environment.

Thus, the dough will not rise if left to sit in the refrigerator