We all know that when making pasta at home, many people will proof it in advance. Rising noodles is the most basic step and a very critical link, which will directly affect the taste and texture of pasta. There are many ways to make dough. Some people will dissolve the yeast in warm water before kneading the dough. Some people will directly put the yeast into the flour and knead the dough with warm water. So is it better to put baking yeast in warm water or flour? Let’s take a closer look below! When making dough, is it better to put the yeast in the water or the dough?

When making the dough, put the yeast into the flour or put it in warm water to mix the dough. Both methods are acceptable. However, in order to ensure the success rate of the dough, allow the yeast to fully ferment, and shorten the dough rising time, it is best to choose the latter, that is, dissolve the yeast in warm water in advance.

According to experience, it really depends on the situation: When the temperature is high, yeast is placed directly in the flour

1. When the room temperature is around 25~30 degrees, it can be added directly to the flour. .

But be careful: yeast should not be in direct contact with sugar or salt (it may affect yeast activity)

2. When the room temperature is above 30 degrees, yeast can be added directly to the flour, but Suggestion: Use ice water to knead the dough.

Reason: When the room temperature exceeds 30°C, it is easy for the yeast to over-ferment and make the dough sour.

In addition, kneading the dough by hand/kneading with a chef’s machine can easily further increase the temperature of the dough, so when the temperature is high in summer, remember to mix the dough with ice water! When the temperature is low, put the yeast into warm water to dissolve first, and then mix the dough.

1. When the room temperature is below 25 degrees, the activity of the yeast is not high and the fermentation activity is slow. Therefore, put it in warm water to stimulate the yeast activity first, which can also help the dough rise.

But be careful: the temperature of warm water should be around 35 degrees (about the same as the temperature of your fingers), and the water temperature should not exceed 40 degrees to avoid scalding the yeast to death.

2. When the room temperature is below 20 degrees, not only must it be dissolved in warm water first. When making dough, it is also recommended to use a fermentation box or put it in a steamer to help it ferment.

Steamer fermentation can be done as follows: Boil water in the pot, no need to boil it, as long as steam comes out. Put the dough into a bowl, cover it with plastic wrap, put it into the pot, and let it ferment with steam. The difference between baking yeast in flour and warm water. Yeast in flour

When we make dough, if the yeast is in flour, we need to mix the yeast and flour evenly, and then use warm water. Add it little by little and stir to form a fluffy consistency, then knead the dough.

Put the yeast into the flour. When kneading the dough, you need to knead it more carefully to mix the yeast and flour evenly so that the dough can rise better. Put yeast in warm water

When kneading dough, if you melt the yeast in warm water first, then pour it into the flour and stir it into a flocculent shape, you can make the yeast and flour mix more evenly and make it easier for yeast to grow. Distributed in every corner of the flour, making the dough rise better, faster and more evenly.

Summary:

Of the two, I prefer the latter, which is also my habit since making pasta. Yeast powder can generally be fully fermented in warm water of 30-35 degrees, which means that the temperature of the warm water is a little lower than the temperature of our human hands. It is most suitable for it to be warm to the touch and not hot to the touch. So I think melting the yeast with warm water first can maximize the effect of the yeast and make the yeast ferment more fully, so that the pasta can meet expectations.

No matter which method is used, the dough must be fully kneaded to evenly distribute the yeast so that the yeast can work. If the dough is not kneaded carefully, the dough may not rise sufficiently, part of the dough may easily shrink during the steaming process, or the dough may become dead due to poor fermentation. Therefore, it is also very important to knead the dough in two ways, so that the dough will be smooth and strong, the dough will rise well, and the pasta will be soft and delicious. How far should the dough rise? The dough has risen to the right level.

Touch it: Dip your finger in flour and poke the dough. After you pull out your finger, the depression will shrink slightly.

Looks like: Cut it with a knife, the cross-section is uniform and honeycomb-shaped. The dough is over-fermented

Feel like: Use your fingers dipped in flour to poke the dough, and after you pull out your fingers, remove the dough from the depression. It began to collapse rapidly.

Appearance: Cut with a knife, the cross-section holes are of uneven sizes, and sometimes there are larger holes.

Smell: Sour. The dough is not fermented enough

To touch: Dip your finger in flour and poke the dough. After you pull out your finger, the depression will quickly return to its original shape.

Appearance: cut with a knife, the holes are small and the structure is tight. What should you pay attention to when making dough?

1. For every 500 grams of flour, 2-3 grams of yeast can be added, which can be increased or decreased appropriately according to the season. Generally speaking, you can add less yeast when the temperature is high in summer, and when the temperature is low in winter. You can increase the amount of yeast appropriately to shorten the fermentation time.

2. Yeast powder has the best activity at about 30 degrees. Temperature that is too high or too low will have an impact on the activity of yeast, so no matter what kind of dough is used Method, pay attention to the temperature of the water and the temperature of the surrounding environment when the noodles are fermented after mixing.