Old noodles usually take a few hours to make

It usually takes 4 to 8 hours for old noodles to make dough, and the specific time is affected by factors such as environmental temperature, dough hardness, yeast activity, amount of old noodles used, and sugar addition.

Environmental temperature is a key factor affecting the fermentation rate of aged noodles. When the room temperature is high in summer, the dough may complete fermentation in about 4 hours, and in low temperature environments in winter, it may need to be extended to 8 hours or even longer. The ideal fermentation temperature is between 25 and 30 degrees Celsius. If the temperature is too low, it will significantly slow down the growth rate of yeast. The hardness of dough also directly affects fermentation efficiency. Soft dough with high moisture content ferments faster, while hard dough requires longer time due to limited yeast activity. The difference in activity of natural yeast in aged noodles can also lead to time fluctuations. Well preserved aged noodles contain more active yeast, which can shorten fermentation time by about 1 to 2 hours. The proportion of aged noodles added has a direct impact on fermentation efficiency. The best effect is achieved when the amount of aged flour accounts for 20% of the total amount of flour. Excessive amount may lead to rapid fermentation and sour taste, while insufficient amount may require extended fermentation time. Adding a small amount of sugar can provide additional energy for yeast. Usually, adding 10 grams of sugar per 500 grams of flour can speed up the process by about 1 hour, but sugar content exceeding 5% can actually inhibit yeast activity. In areas with higher altitudes, the dough will expand faster due to lower air pressure, and the fermentation time should be appropriately shortened. Using a metal container to hold dough will slow down the heating rate, which may take an additional 30 minutes compared to a cotton covered ceramic basin.

Judging whether fermentation is complete cannot simply rely on time. It is necessary to observe the characteristics of the dough volume expanding to twice its size, the appearance of fine pores on the surface, and slow rebound when pressed by fingers. The Mantou with insufficient fermentation has a tight taste, and excessive fermentation will produce obvious wine flavor. It is recommended to adjust the fermentation environment according to the season. In winter, the dough can be placed in a 40 degree warm water pot to accelerate fermentation, and in summer, it can be refrigerated to slow down the fermentation rate. After fermentation, it is necessary to fully knead the dough and exhaust air, and then steam it for 20 minutes after second awakening to make Mantou more soft and chewy. Although the fermentation of aged noodles takes a long time, it can produce unique flavor compounds and a more easily digestible tissue structure, making it suitable for people who pursue traditional noodle flavors.