1. Dissolve the yeast in warm water (actually, it can't be dissolved, that is, stir it evenly). The amount of water depends on how many sides there are. The best temperature is about 30 degrees. Never use hot water. Hot water will kill yeast.

2. Add flour and mix well with water. Because it is now preparing for fermentation, flour is added until the mixture is pasty. This is beneficial to the growth and metabolism of yeast. At this time, the amount of dough added is about 60% of the final dough.

3, waiting for fermentation, yeast culture, according to room temperature, yeast quantity, the time difference is very large, fast 1 hour, slow may exceed1hour. You can see that there are large and small bubbles in the batter, and the bubbles are evenly distributed. This shows that yeast has grown vigorously and can be used for later fermentation.

4. add the noodles to the final amount and stir the flour until it doesn't touch your hands. If the dough is soft, the final pasta will swell greatly, but the entrance is too soft, the dough is hard, and the fermentation time is slightly longer later. The final pasta will not swell like soft dough, but it will. You can master it yourself.

5. Mix noodles. Put the whole dough on a panel or table and step on it with both hands. The greater the strength, the greater the strength, the longer the ravages, the more developed the gluten network interwoven in noodles, and the whiter and stronger the pasta.

6. Put the kneaded noodles into a basin for fermentation. Something needs to be covered, otherwise the surface will dry and harden. This is the last fermentation process, and it must be full. Whether the final spaghetti can expand or not depends on it. After the dough becomes bigger, cut it slightly with a knife, and you can see a uniform air chamber (that is, a small bubble space). Noodles can be processed into desired shapes and then cooked in a pot or oven. In the final processing, if there is a large backlog on the opposite side, some or all of the carbon dioxide in the noodles will be squeezed out, so it may take a little time to continue fermentation.

Sincerely answer and hope to adopt, thank you!