Today, I will list out ten techniques for making fermented dough to help those who want to master the challenges of fermentation.

1. There are three types of leavening agents used for making fermented dough: baking soda, old yeast (leaven), and active dry yeast powder.Their working principle is similar: under appropriate conditions, the leavening agent produces carbon dioxide gas in the dough, which expands through heating to make the dough soft and tasty.

2. Baking soda releases less gas, so products made with it do not have as good a texture as those using other leavening agents.Moreover, it is weakly alkaline and can destroyflourof its vitamins, reducingthe nutritional value of the finished bread, and it's not recommended for use.3. Old yeast, also known as starter dough, is a piece of dough retained after fermentation from a previous batch to start the process again.

Old yeast must be used with an alkali because it gives off an acidic taste to the dough.However, using alkali can damage flour nutrients and requires careful control; overusing it may result in waste. So, it's also not recommended for use.4. Active dry yeast is a natural extract of yeast that has rich nutritional content as well as vitamins and minerals.

Not only does it contain vitamins itself but also protects the vitamins in flour.Moreover, during fermentation, yeasts can increase the B-vitamin content in the dough.Therefore, using this method to make bread or other products will be much more nutritious than unfermented ones likebuns,noodles,andrice noodles.2 days ago, a friend left a question in my post about Red Sugar Sesame Pancake: what's the difference between making flatbread with yeast and making it with warm water?

I believe she will understand after reading this explanation.Baking powder is natural; using more of it won't cause any harm. It can only speed up fermentation and possibly add some nutritional benefits as well.

Therefore, for beginners, a little more than enough ensures the success rate of making fermented dough.I commonly use Anyi yeast or Dantaliyi yeast, whichever I find in the supermarket; both work well.Still, it's not wise to add one whole packet of yeast even if you have 500g of flour. Haha.

A rough proportion: about 5 grams for 500g of flour is fine.But don't be too rigid; temperature, humidity, type of flour, water temperature, etc., all affect fermentation time and results; adjust accordingly.The method I use for adding yeast isn't strict either. Sometimes, I just mix it with the flour before adding warm water.

For beginners, though, the amount of yeast and its uneven mixing can affect the outcome.So, it's recommended to activate the yeast first: a small amount of yeast powder in a container, add about half the total water (around 185ml for 500g of flour) and mix well until fully dissolved. Let it rest for 3-5 minutes before use.This is the process of activating the yeast.Then pour this solution into the flour and mix thoroughly.Use warm water to knead the dough; the ideal temperature range is 28-30°C.But if you don't have a food thermometer, use your hand as a gauge.Don’t let it feel too hot on your fingertips. Use the back of your hand for testing.It's recommended to use warm water even in summer. You can also use cold water; I just hope fermentation is faster to save time.

The ratio of flour and water is crucial for making fermented dough. Many people have trouble because their dough is too hard.Too little water makes the dough tough, ideal for hand-pulled noodles.Too much water makes it soft, affecting taste. What's a good ratio?A general guideline: 500g of flour with at least 250ml of water (about 2:1).Forsteamed bunsorsteamed buns,

adjust the consistency according to personal preference and recipe.Different flours absorb water differently, so be flexible in your approach.Mix flour with yeast and warm water thoroughly. The dough should appear smooth and moist once mixed well.Too little water makes it difficult to knead; too much can make it sticky.The optimal fermentation temperature is 30-35°C, not exceeding 40°C. Relative humidity should be around 70-75% for the best results.In summer, room temperature usually suffices. But humidity control is tricky.A simple method: place a bowl of hot water (60-70°C) in a large pot and cover it with a lid. The enclosed environment provides ideal conditions.You can also use a microwave or oven if preferred; I prefer the pot method.When removing the dough from the steam pot, you'll see plenty of air bubbles inside.But fermentation isn't over yet. Gently knead the dough to remove excess air and allow it to rise for another 30 minutes in a sealed container at room temperature.This secondary fermentation significantly improves the texture of the final product.1. Adding a small amount ofsugar,can activate yeast and shorten fermentation time.2. A little salt can also shorten fermentation time and make the dough softer.

3. A bit ofmillet wine,helps with fermentation and adds aroma to the finished product.

4. Adding a small amount ofhoney,can speed up fermentation.5. A littlemilk,improves the quality of the final product.6. A bit ofyogurt,lets yeast work more efficiently.7. Adding a small amount ofegg liquid,increases nutrition… Haha, these are all natural foods; you can use them with confidence!

Many friends ask about fermentation techniques but say: "I did it just like that, why didn't mine rise?"I wonder what the problem is. I suggested they try a new packet of yeast powder.She told me: the failure was due to expired yeast; with fresh yeast, she succeeded! I facepalm.Anyway, here's how the entire process looks:For this post on 10 techniques to master fermentation, we used these ingredients: 750g flour, 8g active dry yeast, 8g sugar, and 370ml warm water plus one egg.

1. Mix flour with sugar first. 2. Dissolve the yeast in about 30°C warm water; mix it with beaten eggs (you can use half the water to dissolve the yeast and let it sit for 5 minutes, then add the remaining water and beaten eggs gradually into the flour while mixing.I was lazy this time, hahaha)

3. Knead until a smooth dough forms

4. Place the bowl in a pot of hot (60-70°C) water on a rack to ferment; cover and let it riseThe dough is ready when it has doubled or tripled in size, emits pleasant fermentation aroma, has thin and translucent skin with visible air pockets inside.This varies based on ingredients, steps, temperature, humidity, regional factors, so don't rely solely on time but on the condition of the dough.

5. After removing from steam pot, let it rest briefly, then knead out any air bubbles and shape the dough before covering with plastic wrap for a second rise at room temperature.The final fermentation is complete when the dough has even air pockets inside.， can accelerate the fermentation process.

5 add a littlemilk， can improve the quality of the final product.

6 add a littleyogurt, allowing yeast to work more efficiently.

7 add a littleeggliquid, increasing nutrition...

hahaha～～ These fermentation aids are natural foods; feel free to use them!

Many friends who ask me for tips on making dough always say: "I do it just like this, why doesn't my dough rise?"I wonder too: where is the problem?In a fit of frustration, I suggest buying new yeast.And she told me back that the failure was due to old yeast; with fresh yeast, success!Wow! That hit me hard!hahaha～～

Alright, let's move on and show the whole process:

The Ten Techniques for Mastering Dough Making: 750g of flour, 8g of dry yeast, 8g of sugar, 370ml of warm water at around 30 degrees Celsius, one egg.

1 Mix the flour and sugar together

2 Dissolve the dry yeast in warm water at about 30 degrees, beat the eggs and mix them in (you can first dissolve half the water with the yeast, let it sit for five minutes, then gradually add to the flour while mixing. The remaining water and beaten eggs are added later.I took a lazy approach this time, hahaha～）

3 Knead the dough until smooth

4 Place the bowl on a rack inside a steamer with hot water at 60-70 degrees Celsius (don't let the bowl touch the water), cover and start fermentation.

5 The fermented dough will increase in volume to about 1.5 to 2 times its original size, have a pleasant yeast and flour aroma, be thin, translucent, shiny with visible pores, and filled with evenly distributed air bubbles (many ask how long does it take to ferment?Fermentation speed and quality vary based oningredients,quantities used, procedures, temperature, humidity, regional factors, so don't be fixated on time; use the state of the dough as a standard)

6 Remove the dough from the bowl, let it rest for a moment, then knead thoroughly. After kneading to a smooth consistency, place in a bowl and cover with plastic wrap. Ferment at room temperature.When the internal structure is again filled with even air bubbles, the entire process of fermentation is complete.