How long should the maximum length of hair not exceed

The dough making time generally does not exceed 12 hours, and the specific duration is affected by factors such as yeast activity, environmental temperature, and flour type. Excessive fermentation can cause the dough to become sour, loose in texture, or breed bacteria. Yeast typically completes basic fermentation in 2-4 hours at a suitable temperature. When using active dry yeast, fermentation can be terminated when the dough volume expands to twice its size in an environment of 25-28 degrees Celsius. Whole wheat flour has a faster fermentation rate due to its higher content of minerals and enzymes, and needs to be shortened to less than 8 hours. Fermentation rate slows down in low-temperature environments, but refrigerated fermentation is not recommended to exceed 24 hours. The fermentation system of aged noodles or natural fermented seeds needs to be checked for status after 6 hours due to the complex microbial community. If there is a noticeable sour taste, collapse, or surface cracks, it indicates excessive fermentation. In high temperature and high humidity environments, excessive proliferation of lactic acid bacteria can lead to a rapid decrease in pH value, which may result in a pungent, sour, and rancid taste within 3-5 hours. When using chemical leavening agents such as baking powder, allowing the dough to stand for more than 1 hour can cause gas to escape and become ineffective.

It is recommended to adjust the fermentation time according to the actual state of the dough. If the rebound is slow and there is a smell of alcohol, the fermentation should be stopped. The semi-finished dough can be divided and frozen for storage, and after warming up, a small amount of yeast can be added to revive it. Pay attention to leaving sufficient expansion space in the container, covering it with a damp cloth to prevent surface cracking, and avoiding direct sunlight and contact with metal vessels. Different formulas need to be mastered through practice to determine the optimal time window. The spoiled dough may develop mold spots or mucus, and should be discarded immediately.