The lowest temperature at which yeast will work is generally around 0°C. However, it is important to note that yeast activity is significantly slowed at temperatures below +10°C. This decrease in metabolic activity is due to the fact that cold temperatures inhibit the yeast’s ability to carry out its usual metabolic processes.
When yeast is exposed to cold temperatures, its metabolism slows down, and this can have an impact on the quality and viability of the yeast cells. For this reason, it is generally recommended to store fresh yeast at temperatures between +2°C and +4°C. These temperatures are cool enough to slow down yeast activity, but not so cold as to cause harm to the yeast cells.
By storing yeast bread at these temperatures, you can help preserve the quality of the yeast and ensure that it remains viable for longer periods of time. This is particularly important for bakers who rely on fresh yeast for their bread production.
In my own experience as a baker, I have found that storing yeast bread at temperatures below +2°C can lead to a decrease in yeast activity and result in slower fermentation and proofing times. The bread may also have a less desirable texture and flavor.
It is worth noting that there are certain yeast strains, such as those used in cold fermentation processes, that are specifically selected for their ability to tolerate and work at lower temperatures. These strains have been bred to withstand colder conditions and can still exhibit good fermentation activity even at temperatures below +10°C.
The lowest temperature at which yeast will work is around 0°C. However, it is generally recommended to store fresh yeast at temperatures between +2°C and +4°C to maintain its viability and quality.