How to ferment flour the fastest

The fastest way to ferment flour is to use yeast powder and control the temperature and humidity. The main methods include adding yeast powder, increasing ambient temperature, increasing sugar content, adjusting dough humidity, and using baking powder.

1. Adding yeast powder

Yeast powder is the key to accelerating flour fermentation, and its active yeast can quickly decompose sugars to produce carbon dioxide. Choosing high activity dry yeast or fresh yeast yields better results. The amount of yeast used can be slightly higher than the conventional ratio, but excessive fermentation should be avoided to prevent the production of sour taste. Before use, the yeast can be activated with warm water, with a temperature not exceeding 40 degrees Celsius to avoid killing the yeast.

2. Raise the ambient temperature

30-35 degrees is the most active temperature range for yeast. The dough can be placed in a closed space and heated in a warm water basin. When using the oven fermentation function or insulated box, the temperature should not exceed 40 degrees. In cold seasons, electric blankets can be used to wrap the container, and in summer, sunlight can be used to accelerate, taking care to avoid excessive temperature fluctuations that affect fermentation stability.

3. Increasing Sugar

Adding a small amount of white sugar or honey to the dough can provide additional nutrients for yeast and promote reproductive metabolism. Add 5-10 grams of sugar per 500 grams of flour, as excessive sugar can actually inhibit yeast activity. Milk can also provide lactose instead of water and flour, but the amount of other sugars added should be reduced accordingly to avoid rapid fermentation that affects the dough structure.

4. Adjust dough moisture

When the dough moisture content is maintained at 60% -70%, it is most conducive to yeast activity. If it is too hard, it will limit expansion, and if it is too soft, it will be difficult to form. During dough mixing, a portion of water can be reserved and adjusted according to the water absorption of the flour. Cover with a damp cloth or cling film to prevent surface cracking, but leave a breathable space. The bottom of the container can be sprinkled with a thin layer of flour to prevent sticking while maintaining moderate breathability.

5. Using baking powder

baking powder can be used as an auxiliary fermentation agent in combination with yeast, and its acid-base reaction can quickly produce gas. It is recommended to add 1% -2% of the flour and mix it with the dry powder at the same time. Note that the amount of aluminum foam powder should be controlled, and priority should be given to using non aluminum dual effect foam powder. This method is suitable for situations where rapid fermentation is urgently needed, but its flavor is slightly inferior to pure yeast fermentation.

Rapid fermentation requires careful observation of the dough state. When the volume increases to twice and the fingers press slowly, it can rebound. After fermentation is completed, it should be processed in a timely manner to avoid excessive acid production, and the secondary fermentation time can be shortened during high temperature seasons. Different protein contents in flour can affect the fermentation rate, and high gluten flour can be kneaded for an extended period to enhance the gluten network. Fermented foods are easy to digest, but should not be consumed in excess. People with weak gastrointestinal function should pay attention to a balanced diet with vegetables and fruits.