... the yeast to flour ratio is higher then the dough will raise more with this thinner dough. In my preliminary experiment I did not alter the temperatures I left the solution in a water bath at 40 degrees for ten minutes however to achieve a wider range of results I will alter the temperature as this will answer Mrs Leaf's problem. I think that as the temperature is increased the dough will rise more up to a point when the dough will rise less. This is because after a certain temperature the yeast enzymes will begin to denature and therefore not function correctly causing the bread not to rise. The reason that bread rises is due to the enzymes in the yeast give of carbon dioxide as a waste of their respiration this carbon dioxide bubbles through the dough leaving pockets of carbon dioxide increasing the volume of the dough. ...

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