The time required for leavening is directly related to the ambient temperature of dough fermentation. Generally speaking, it can be divided into the following three situations:

1, it takes about 1 hour to make dough in summer or in a high temperature environment;

2. It takes about 3-4 hours to make hair in winter or in a low temperature environment;

3. It usually takes about 2 hours to make hair in the indoor environment in spring and autumn.

Effects of environmental humidity and starter on dough.

In addition to the most important factor, ambient temperature, dough fermentation is also related to ambient humidity and the use of starter.

Effect of environmental humidity on hair surface

In addition to the above-mentioned influence of environmental temperature on dough, the environmental humidity during dough fermentation will also affect the fermentation effect of dough. Generally speaking, the most suitable environmental humidity of dough is between 70% and 75%. However, unlike temperature, humidity is still difficult to handle.

Effect of starter on dough

When leavening, proper use of leavening agent can improve the effect of leavening. The leavening agents used when making dough at home are nothing more than yeast powder (active dry yeast), baking soda (or baking powder) and old noodles. The principle behind them is to generate carbon dioxide gas in the dough by means of a series of reactions, so as to make the dough swell and complete the process of leavening.