1, spring (flour: water: yeast) =100g: 50g:1.8g.
The temperature in spring is not too high, so you should control the proportion of yeast, so as to ensure a good direction and make your favorite food.
2. Summer (flour: water: yeast) =100g: 58g:1.5g. ..
The temperature is higher in summer, so it is enough to follow the normal proportion of yeast. If you want your hair to grow quickly, please put more yeast to further stimulate yeast factors.
3. Autumn (flour: water: yeast) =100g: 53g: 2g.
Everyone makes dough according to the proportion of yeast, but we really don't find that the proportion of yeast is wrong, only 2 grams more than the normal proportion, so the dough is very soft.
4. Winter: The temperature is the lowest in winter and the fermentation time will be longer. At this time, it is necessary to greatly increase the amount of water and yeast. In winter, flour: water: yeast = 100: 55: 1.8, 100g flour, corresponding to 55ml water, 1.8g yeast.
Efficacy:
Yeast is a unicellular fungus, not a unit of phylogenetic classification, but a typical heterotrophic anaerobic microorganism, which can survive under aerobic and anaerobic conditions and is a natural starter. It has the functions of loosening products, improving flavor and increasing nutritional value.