1. The fermentation time depends on the temperature, shorter in summer and longer in winter. When the dough is two to three times its original size, it is ready. To test whether the fermentation is successful, dip your finger in some flour and poke holes in the dough. If the holes spring back immediately, it means that the fermentation is not enough and still needs to be fermented, and if the surface of the dough collapses, it means that the fermentation is too much, and the dough will have a sour taste, which can be neutralized with alkali, such as baking soda.

2. If you put less yeast, the fermentation time will be longer, and if you put more, it will not affect anything. The key is to be sure to see the production date and shelf life of the yeast, with the expired yeast is how to not be able to send the noodles.