It won’t work if you leave the dough for 6 to 7 hours.

If the flour becomes sour or sticky after fermentation for 6 hours, it cannot be used again. If the flour is fermented for too long, E. coli, Aspergillus flavus and other toxins will breed, and it cannot be eaten. The dough will develop a sour taste and become sticky and difficult to work with. However, if the fermentation is insufficient, the flour volume will be small, the texture will be rough, and the flavor will be insufficient, so the fermentation needs to be controlled just right.

Dough fermentation techniques

Furry fermentation commonly includes baking soda and yeast fermentation. The principles are similar, that is, a large amount of carbon dioxide gas is produced in the dough, and the carbon dioxide gas is wrapped by gluten to form Even and small air holes allow the dough to expand.

Using baking soda for fermentation will seriously destroy the B vitamins in the flour, but yeast fermentation will not and will increase the nutritional value. Yeast is divided into two types: fresh yeast and dry yeast. It is an edible and nutritious single-cell microorganism. During the fermentation process, yeast breaks down the starch and sugar in the flour and produces carbon dioxide gas and ethanol.