Assertion: yeast | /r/CapableOf | produce greater amounts of lactic acid
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text: For example, if the dough is unusually soft, due to high absorption (added water), or if it is stored (fermented) in a cool environment, the yeast and bacteria present in the dough will tend to produce greater amounts of lactic acid, producing a flavor in the finished crust more along the lines of that of a sourdough.