Self-raising flour generally takes between half an hour and an hour and a half, and this half hour to an hour and a half is only the preliminary fermentation of the flour. If you want to fully ferment, It will take at least one and a half to two hours. That is to say, it will take about 3 to 5 hours, and the length of fermentation will depend on the environment and various types of fermentation. conditions for further decisions.

Let the dough ferment until it is 2 to 2 or 5 times its original size. Dip your fingers in flour and poke a hole with the top of the dough. After pulling out the finger, the inserted hole neither collapses nor shrinks, but remains in its original shape, and the fermentation is completed.

Conditions for flour fermentation

1. Yeast is needed

If you want flour to ferment, you must have yeast. Yeast is a kind of yeast that can make pasta expand. Additives, but these additives are not harmful to the human body and are purely natural.

There are many yeasts on the market now. A small bag only needs to be put into the flour, and the flour can be fermented in the shortest time. If there is a lack of yeast, no matter how good other conditions are, the flour will fail to ferment.

2. Water is needed

In addition to yeast, the proportion of water is also very important. The amount of water can determine the taste of the pasta. If you want to make pasta, If the texture is softer, you still need to add more water, so that the water can fuse with the flour and allow the protein to absorb more water, thus making the dough softer but without losing elasticity.