1, add the right amount of flour, with homemade fertilizer can add more, per 500 grams of flour, plus about 80 grams of fertilizer, such as the use of fresh yeast, per 500 grams of flour plus 5-10 grams can be;

2, such as the use of fresh yeast, can be dissolved in warm water, and then added to the flour and the proportion of the warm place, and wait for the fermentation, such as the use of flour fertilizer, can be divided into two steps Carry out, first with a small bowl of flour plus fertilizer kneaded, about 3-4 hours initiation, and then the other flour kneaded, and then hair 2-3 hours can be, such as time constraints, you can be two steps and two for one; more flour, high ambient temperatures, the fermentation is fast, and vice versa, the fermentation is slow.

3, and flour can be added a little salt, can prompt the yeast to reproduce faster, produce more carbon dioxide, steamed buns fluffy and strong, sweet and tasty, but also can add some beer, the effect is better.

There are three kinds of leavening agents used to make noodles:

1, baking soda, flour fertilizer (old noodles) 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 then expands by heat to make the dough fluffy and flavorful.　　

2. The gas released by baking soda is not abundant, so the fluffiness of the finished product made with it is not very good. Moreover, it is a weak alkaline substance, will destroy the vitamins in the flour, low nutritional value of pasta, is not recommended to choose.　　　　

3, fertilizer, also known as old noodles in some places, is a piece of dough retained after the last fermentation, properly preserved and then use it to make strains to start fermentation. The reason that the noodle fertilizer must be used with alkali is because it will give the dough an acidic flavor. However, alkali destroys the nutrients in the flour, and the amount is very difficult to control, and the finished product is easy to waste, so it is also not recommended.　　　

4, active dry yeast (yeast flour) is a natural yeast extract, it is not only rich in nutrients, more valuable, it is rich in vitamins and minerals. It is also not only rich in vitamins itself, it has a protective effect on the vitamins in the flour. Not only that, but the yeast also increases the B vitamins in the dough as it multiplies. Therefore, the finished pasta made with its fermentation is several times more nutritious than unfermented pasta such as cakes and noodles.