Usually, whether yeast starter can be eaten 10 hour depends on indoor fermentation temperature. If the indoor fermentation temperature is low, yeast is usually edible 10 hour; If the indoor fermentation temperature is high, the yeast dough 10 hour cannot be eaten.
If yeast is exposed to 10 hour at low room temperature, the dough has no obvious change in taste, and its color is normal, so it is generally edible. If the yeast is exposed to 10 hour at high room temperature, the dough is over-fermented and has obvious sour taste, which usually indicates that the dough has gone bad. Maybe there are too many bacteria, and nutrients such as protein and carbohydrates have been destroyed.
Brief introduction of yeast
Yeast refers to all kinds of single-celled fungi that can ferment sugar. It is not a unit of phylogenetic classification, but a single-celled microorganism invisible to the naked eye. It can ferment sugar into alcohol and carbon dioxide, and is a typical heterotrophic anaerobic microorganism, which is often used in alcohol brewing or bread baking industry.
The width (diameter) of yeast cells is about 2~6μm, and the length is 5~30μm, and some cells are longer. Individual forms are spherical, oval, oval, columnar and sausage-shaped, and the propagation modes of yeast can be divided into two categories: asexual propagation and sexual propagation.