Sometimes the dough will be over-fermented if you don't pay attention to it, and you can't have over-fermented dough? No, in fact, you can still do something to remedy the situation, the following I said a few ways to refer to it

1, in the fermented dough in the put some flour, re-kneading, and then in the fermentation, this fermented dough is acting as the role of the old noodles

2, to see the degree of acidity of the dough, if just a little bit of acid, you can add a little bit of alkali kneading through the acidity of the dough and neutralize it.

3, add the right amount of alkaline water, and then knead, try to knead them evenly distributed, and knead the dough after fermentation inside the gas are released. It should be noted that the addition of lye and lye water should be appropriate, do not add too much at once, according to the situation little by little.

4, if your dough is too sour, it is recommended to give up!

The fermentation time of the dough is usually about 1 hour in summer and 1 1/2 hours in winter, and you must pay attention to not letting the dough ferment too much, which affects the taste!