How to ferment good noodles

Good quality noodles can generally be fermented by yeast or aged noodles. Yeast fermentation has a fast speed and high stability, and the fermentation flavor of aged noodles is richer but requires experience control.

Yeast fermentation is the process of using microorganisms in active dry or fresh yeast to break down sugars and produce carbon dioxide, causing the dough to swell. Activate the yeast with warm water, add it to flour and knead well. Place it in a warm and humid environment for about 1-2 hours to complete. The optimal temperature control is between 28-32 degrees Celsius. Excessive temperature will kill yeast, while insufficient temperature will delay fermentation. The sign of successful fermentation is that the dough volume has doubled and the interior has a honeycomb structure. Yeast fermentation is suitable for beginners and can ensure the fluffiness of noodles, but the flavor is relatively monotonous.

Old dough fermentation relies on the natural presence of lactic acid bacteria and wild yeast in the dough for long-term fermentation. Reserve a portion of the fermented dough as a starter, add new flour to the dough for the next kneading, and ferment at 20-25 degrees Celsius for 8-12 hours. Old noodles can give noodles a special sour aroma and toughness, but the fermentation time is longer and they are easily affected by the environment. If the fermentation is insufficient, it will cause the taste to harden, while excessive fermentation will produce a strong sour taste. Traditional pastry chefs often judge the fermentation status by observing the bubbles in the dough and smelling the aroma. Regardless of the fermentation method used, it is recommended to use high-quality high gluten flour and maintain humidity during the fermentation process to avoid surface cracking. Can be covered with damp cloth or cling film, and can be placed on a warm water basin for insulation in winter. After fermentation, it is necessary to thoroughly knead the dough to release air, and then let it rise for 15 minutes before making noodles, which can make the finished product taste more delicate. Pay attention to the fermentation environment and keep it away from oil fumes and odors to avoid contamination by miscellaneous bacteria that may affect the fermentation effect.