How to make flour ferment quickly

Rapid fermentation of flour can be achieved by increasing the ambient temperature, increasing yeast activity, and adjusting the pH of the dough.

1. Increase the ambient temperature

Yeast is more active in warm environments, and placing dough in a sealed space at 30-35 degrees Celsius can accelerate fermentation. You can use the oven fermentation function or place a hot water bowl in the microwave to create a humid and hot environment. In winter, wrap the dough container in cotton cloth and place it close to a radiator. In summer, avoid direct sunlight which can cause high temperatures and damage yeast activity.

2. Increase yeast activity

Use fresh high activity dry yeast, and the dosage can be appropriately increased to 1.5% of the flour content. Dissolve the yeast with 35 ℃ warm water in advance and add a small amount of sugar to activate it. Leave it for 10 minutes and use it after foam appears. Adding a small amount of honey or maltose can provide more nutrients for yeast, but the sugar content needs to be controlled to avoid osmotic pressure inhibiting fermentation.

3. Adjust the pH of the dough

The fastest fermentation occurs when the pH of the dough is between 5-6, which can be adjusted by adding a small amount of white vinegar or lemon juice. When making noodles, use warm water instead of cold water, but the water temperature should not exceed 38 degrees Celsius to avoid scalding the yeast. Adding a small amount of crushed vitamin C tablets can not only adjust the acidity and alkalinity, but also enhance gluten elasticity.

4. Optimize dough state

Keeping the moisture content of the dough at around 65% is more conducive to yeast activity, and being too hard will limit the production of carbon dioxide. Fully kneading the dough until the expansion stage forms a gluten network, which helps to encapsulate the gas. After segmentation, the plastic surgery should not be too tight, and appropriate gaps should be left to facilitate the diffusion of gas.

5. Use auxiliary materials

to add 1% bread improver containing amylase and emulsifier, which can decompose starch into sugar and improve air holding capacity. The protein provided by a small amount of milk powder or eggs can stabilize the bubble structure. Whole wheat flour can be mixed with 20% high gluten flour to compensate for the hindering effect of bran on fermentation.

During the fermentation process, it is important to observe changes in the volume of the dough. Usually, when it expands to twice its size and slowly rebounds when pressed with fingers, it is considered complete. Excessive fermentation can produce a sour taste and collapse, and refrigeration can slow down the fermentation rate. Fermentation time should be adjusted according to room temperature in different seasons. It takes about 30-50 minutes in summer and 1-2 hours in winter. The fermented dough should be immediately subjected to subsequent baking processes to avoid defoaming and affecting the taste of the finished product. Yeast should be sealed and refrigerated for daily storage, and it is recommended to use it within three months after opening to ensure its activity.