What should I do if my hair doesn't rise in cold weather

Cold weather can be improved by increasing yeast content, raising water temperature, prolonging fermentation time, using insulation tools, and adding auxiliary materials. Difficulty in making dough is usually caused by low temperature, insufficient yeast activity, poor flour quality, improper moisture ratio, and low environmental humidity.

1. Increase yeast quantity

Yeast activity decreases in low-temperature environments, and yeast dosage can be appropriately increased to assist fermentation. For every 500 grams of flour, 1-2 grams of dry yeast can be added, or fresh yeast can be used instead of dry yeast. Yeast needs to be activated with warm water first, and the water temperature should not exceed 40 degrees to avoid scalding the bacteria. Mixing yeast with a small amount of sugar can accelerate activation, but excessive sugar can inhibit fermentation.

2. Increasing the water temperature

and using water at 30-35 degrees Celsius can activate yeast activity. If the water temperature is too low, it will slow down the fermentation rate. You can heat the water separately to a slightly warm state, or mix some boiling water to adjust the temperature. Wrap a thermal blanket around the container after kneading to maintain the temperature and avoid rapid cooling of the dough. Excessive water temperature can kill yeast, and strict temperature control is necessary.

3. Prolong Fermentation Time

In low-temperature environments, the fermentation time should be extended to 2-3 hours, and the degree of fermentation can be determined by observing the dough volume expanding twice. Place in a sealed space to prevent moisture loss, and cover the surface with a damp cloth to prevent drying and cracking. Cold storage and slow fermentation can be done one night in advance in winter, and low-temperature and long-term fermentation can enhance the flavor of the dough.

4. Use insulation tools

to place the dough container in a basin filled with warm water and keep it warm in a water bath at around 30 degrees Celsius. Alternatively, fermentation chambers or ovens can be used to maintain a constant temperature environment, with a suitable temperature setting of 28-32 degrees Celsius. Simple methods such as the insulation of electric rice cooker, foam tank padded with hot water bag can also create a warm and slightly humid environment.

5. Add auxiliary materials

Add a small amount of white sugar or honey to provide nutrients for yeast, adding 5-10 grams of sugar per 500 grams of flour. Add a few drops of white vinegar or lemon juice to adjust the pH and promote fermentation. Protein containing materials such as milk powder and eggs can improve dough structure, but it is necessary to reduce the amount of water to avoid excessive stickiness.

When making dough in winter, attention should be paid to controlling the environmental temperature and humidity. Fermentation containers should be made of ceramic or glass materials with good insulation properties. During fermentation, avoid frequent opening of the lid to check, as temperature fluctuations can affect the fermentation effect. You can try using the old flour fermentation method to cultivate natural yeast strains, which have stronger low-temperature adaptability. If multiple attempts still fail to ferment successfully, it is recommended to check if the yeast has expired or replace it with a high activity yeast variety. The dough that has been fermented should be made in a timely manner to avoid excessive fermentation that can cause sourness and affect the taste.