Dough retarder

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A dough retarder is a refrigerator used to control the fermentation of yeast when making dough. Lowering the temperature of the dough produces a slower, longer rise with more varied fermentation products, resulting in more complex flavors. In particular, cold reduces the activity of the yeast relative to the lactobacilli, which produce flavoring products such as lactic acid and acetic acid.

Many dough retarders also control humidity and airflow to ensure consistent fermentation.

The opposite of a dough retarder is called a dough proofer.