Spontaneous flour generally takes half an hour to one and a half hours, and this half an hour to one and a half hours is only the initial fermentation of flour. If you want to ferment completely, it will take at least one and a half hours to two hours, that is to say, it will take about three to five hours to put them together, and the fermentation time will be further determined according to the environment and various conditions.

Ferment the dough to 2 to 2 or 5 times its original size, dip your fingers in flour and poke a hole in the top of the dough. After pulling out the finger, the inserted hole neither collapses nor retracts, but remains the original state, and the fermentation is completed.

Flour fermentation conditions

1, need yeast

If you want flour to ferment, you must have yeast. Yeast is an additive, which can make pasta swell, but this additive is harmless to human body and belongs to pure nature.

There are many yeast sellers on the market now. A small bag can ferment flour in the shortest time as long as it is placed in flour. Without yeast, no matter how good other conditions are, flour fermentation will fail.

Step 2 need water

Besides yeast, the proportion of water is also important. The amount of water can determine the taste of spaghetti. If you want to make the pasta taste softer, you should add more water, let the water and flour mix, and let protein absorb more water, so as to make the pasta taste softer without losing its elasticity.