1. Overfermentation can make up for it. If the flour turns sour, you can add a little baking soda to neutralize the sour taste. However, if the dough is severely over-fermented, the gluten elasticity will be affected, and some flour must be added to make dough again.

2. If the flour is fermented for too long, the dough will be sour, and it will become sticky and difficult to operate. Similarly, if the fermentation is insufficient, the flour volume will be small, the texture will be rough and the flavor will be insufficient, so the fermentation needs to be properly controlled.