When making dough, if yeast is put too much, it will make the made dough sour, but as long as a little edible alkali is added to the dough, it can neutralize the sour taste in the dough, so it doesn't matter if yeast is put too much, as long as a little edible alkali is added, it can still be eaten.
Although you can eat it, I suggest that you don't put too much yeast, because as long as the temperature is right, the yeast will multiply quickly, so that the dough can be fermented faster! Generally, 500 grams of flour corresponds to 3-5 grams of yeast.
How long can the dough ferment?
As long as the temperature and sugar meet the requirements, the dough can be fermented in 20-30 minutes.
How to judge whether the dough is fermented well, just look at that the dough with good hair is twice as big as the dough without good fermentation, which means that the dough with good fermentation can't be fermented all the time, otherwise the acidic substances produced by yeast will make the cooked pasta taste sour.