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How to ferment flour

If you want the flour to ferment quickly, add a few drops of vinegar to the noodles, let the alkali and vinegar in the noodles play a neutralizing effect, and then add the volatility of vinegar, so the noodles can ferment quickly. When making noodles, you can also put the dough into the fermentation box to warm up and ferment. Be sure to pay attention to the time of fermentation, and it is best to observe it frequently.

Food preparation: flour, baking powder. Prepare the right amount of flour, and then add the right amount of yeast, generally 200 grams of flour only need to add 2 grams of yeast, if there is more flour, then we can add yeast according to the amount of flour, the general ratio is 100 grams 1. Then mix the yeast and flour inside, add the right amount of warm water, and stir the flour with your hands while adding water, so that the flour and water can be fully mixed together.

The fermentation method for novice flour is as follows: add the right amount of baking soda to a clean container, then add white vinegar and warm water and stir well with chopsticks. Stir the soda and pour it into the flour. Stir the flour into a floc and knead it into a smooth dough. After kneading, seal the dough with plastic wrap and leave it in a warm place to ferment for 20 minutes.

In the method of liquor fermentation, press a pit in the dough, pour a small amount of liquor, cover the dough with a clean wet cloth, remove the wet cloth 10 minutes later, and the flour can be fermented. The steamed bread made from the dough fermented by this method is soft and sweet. In the method of honey fermentation, honey is poured into the flour and evenly added with water to form dough.

Then, pour the flour into another container. You can choose to use ordinary flour, high-gluten flour or special fermented flour, according to your own needs and taste. Add the right amount of salt and sugar to the flour and add seasoning according to your taste. Then, pour the warm water that dissolves the yeast into the flour. Stir well with chopsticks or scraper until a wet ball is formed. Then you can start kneading the dough.

Fermented flour, first to prepare yeast powder, the amount of yeast powder is fastidious, 500 grams of flour to use 5 grams of yeast powder. A little more is fine, but not less. Take a small bowl, pour in half a bowl of boiling water, dry it into warm water of about 35 degrees, and do not burn your hands. Put the prepared yeast powder into warm water and melt it to make yeast water. Boiled water and cold water are not advisable.

How to ferment pure whole wheat flour

1. Whole wheat flour is difficult to ferment without adding white flour, so if you want whole wheat flour to ferment faster, you need to add an appropriate amount of medium gluten flour to whole wheat flour, which usually takes only 1 to 3 hours to ferment. If you don't add medium gluten flour, it may take a day and a night.

2. Mixed medium gluten flour: it is difficult to ferment whole wheat flour directly without adding white flour because of its high fiber content. Therefore, in order to speed up the fermentation process, it is recommended to add a certain proportion of medium gluten flour. Usually, the fermentation speed can be significantly increased by adding only a small amount of medium gluten flour. Preparation of yeast water: put the yeast into warm water and stir evenly to stimulate its activity.

3. Whole wheat flour can be fermented in two ways: warm fermentation and cold fermentation. Warm fermentation can be done well in about 2 hours, such as putting it on the balcony or in a hot pot. It is best to refrigerate and ferment for 8-10 hours, put it in the refrigerator, usually mix noodles before going to bed the night before, and just send it up the next morning.

4. It is difficult to ferment whole wheat flour without adding white flour, so it is easy to ferment by mixing a certain proportion of medium gluten flour. The fermentation time is about one hour in summer and two to three hours in winter.

Flour fermentation method

1. If you want the flour to ferment quickly, you can add a few drops of vinegar to the noodles, so that the alkali and vinegar in the noodles play a neutralizing role, and then add the volatility of vinegar, so that the noodles can ferment quickly. When making noodles, you can also put the dough into the fermentation box to warm up and ferment. Be sure to pay attention to the time of fermentation, and it is best to observe it frequently.

2. Dough [several common fermentation methods: one-shot method, two-step method, middle seed method] one-time fermentation method refers to the method of mixing all the raw materials and yeast solution at one time, and fermenting until the dough is mature. Its advantage is that the fermentation time is short and about 2 hours; the disadvantage is that the amount of yeast is large, the cost is high, the fermentation time is not easy to control, the product is rough, and it is easy to produce large voids.

3. Dough fermentation methods include primary fermentation, secondary fermentation, middle seed fermentation, old fermentation and so on. One-time fermentation: it refers to the method of mixing all the raw materials and yeast solution at one time and fermenting until the dough is mature. Its advantage is that the fermentation time is about 2 hours; the disadvantage is that the amount of yeast is large, the cost is high, the fermentation time is not easy to control, the product is rough, and it is easy to produce large voids.

4. Flour fermentation methods include liquor fermentation, honey fermentation and salt fermentation. In the method of liquor fermentation, press a pit in the dough, pour a small amount of liquor, cover the dough with a clean wet cloth, remove the wet cloth 10 minutes later, and the flour can be fermented. The steamed bread made from the dough fermented by this method is soft and sweet. In the method of honey fermentation, honey is poured into the flour and evenly added with water to form dough.

5. The method of fermenting flour is commonly used by yeast and flour. If you use yeast powder and noodles, it is about one kilogram of warm sugar water poured into an ordinary rice bowl, while the yeast powder is thinly sprinkled almost all over the water. The so-called warm sugar water is about 40 degrees of water with a small spoonful of sugar, sugar helps to ferment. After the yeast powder is poured into the water, let it dissolve completely for a few minutes, and then pour it into the flour little by little. Don't mix with each other, don't pour too much.

6. the fermentation method of novice flour is as follows: add the right amount of baking soda to a clean container, then add white vinegar and warm water and stir well with chopsticks. Stir the soda and pour it into the flour. Stir the flour into a floc and knead it into a smooth dough. After kneading, seal the dough with plastic wrap and leave it in a warm place to ferment for 20 minutes.

How can the flour be softened by fermentation?

How to ferment the flour before the soft yeast fermentation first prepare a bowl of warm water, keep the water temperature at about 40 degrees, add a spoonful of sugar to the water, which helps to ferment, pour the yeast into the water and let it fully dissolve for a few minutes. Then pour a little bit of warm sugar water into the noodles, pour water and noodles, add water many times, knead until the dough does not touch the hands, do not touch the basin, cover the dough with plastic wrap to ferment.

Dough fermentation is a key link, but also a more skilled step, many people's hair is not soft enough, the pasta will be hard and dry, the taste and taste will be poor. When making noodles, melt the yeast with warm water, then pay attention to the ratio of flour to water, grasp the time and fermentation temperature, and better wake up for the second time, so that the noodles will be loose and soft.

The technique of fermentation softness: first, mixing noodles: first, we prepare two portions of 500g flour, put them into two pots, and then take yeast powder, the normal ratio of yeast powder to flour is 1purl 100. In a bowl of yeast powder, add 2 tablespoons of sugar to promote yeast fermentation. Because yeast powder is through the decomposition of sugars, and the production of gas, to make the flour fermented and expanded.

Stir the yeast and sugar in water or milk and let stand for 10 minutes. Add the flour in stages and stir with chopsticks until the flour becomes flocculent. Use the chef's machine or hands to smooth the dough. Cover with plastic wrap to ferment. The dough can be fermented to twice its size.

Kneading skills: the purpose of kneading dough is to make the protein in the flour form gluten so that the fermented dough can remain fluffy. Knead the dough evenly and try to knead the dough into a smooth ball. If the dough is too dry, add the right amount of water; if it is too wet, add the right amount of flour. Fermentation control: the temperature and time of fermentation have a great influence on the softness of the dough.