How Fast Is Bread Rising?

Bread dough rises at roughly 3 microns per second during fermentation — yeast organisms expelling CO₂ that pushes air pockets apart. Most loaves double in volume over 1-2 hours.

Yeast fermentation produces roughly 1.5 litres of CO₂ per kilogram of flour.

• 2× faster than glaciers flow
• Same pace as the slowest bacteria swimming