When I use baking powder to make flour, can I make it at night, leave it overnight, and use it in the morning? No, you can't leave it overnight to ferment for a long time.

There are three types of leavening agents used to make noodles: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which is then expanded by heat to make the dough soft and flavorful.

1. Using baking soda to make steamed bread leavening

Making steamed bread without yeast, baking soda, or old noodles or anything else, and just using flour and letting it sit overnight, will it leaven on its own? Or is it better to use yeast.... "Old noodle", also known as old leavening, noodle fertilizer, noodle head, leavening, etc., is a way to let the dough sit in the air and let the wild yeast in the air adsorb into it and multiply, forming a dry or semi-dry dough containing a certain amount of yeast, which is then used as a primer to add to the new dough when it is next fermented, so as to allow the yeast to come back to life and multiply and grow for fermentation.

2. Bread fermentation

Depending on the external environment at the time, for the first fermentation, the dough should be twice the size of the original, and put it in a warm and moist environment for about 1 hour. (Remember, do not knead hard after the hair, the result of the bread to do as if the steamed bread) the second fermentation, the same dough again fermented to double the size, time as above. (Again, do not knead.) Remember, the bread must go through the second fermentation, so it will be fluffy and delicious.