Self-fermenting flour generally takes between half an hour and an hour and a half, and this half an hour to an hour and a half, is only the initial fermentation of the flour into shape, If you want to completely ferment, at least one and a half hours to two hours of time,. It will take about 3 to 5 hours for the whole process to be completed, and the length of the fermentation will depend on the environment and various conditions.

When the dough has risen to 2 to 2.5 times its original size, dip a finger in flour and poke a hole through the top of the dough. The fermentation is complete when the inserted hole neither collapses nor retracts but stays in place after you pull out your finger.

Conditions for Flour Fermentation

1. Yeast is needed

Yeast is necessary if you want the flour to be fermented, and yeast is an additive that can make the pasta puffed up, but this additive is harmless to the human body, and it is all-natural.

There are many yeasts on the market nowadays. A small bag of yeast can be put into the flour to make it ferment in the shortest possible time. If you don't have yeast, even if the other conditions are good, the flour will fail to ferment.

2, the need for water

Besides the yeast, the proportion of water is also very important, the amount of water can determine the texture of the pasta, if you want to make the pasta, the texture of the pasta, more fluffy, it is still necessary to add some water, so that the water can be fused with the flour, so that the proteins to absorb more water, so that the pasta to make the texture of the fluffy, but not lose the elasticity of the pasta. The first thing you need to do is to add more water.