How to ferment flour in cold weather
How to ferment flour quickly in cold weather
1. Yeast activation
When the weather is cold, yeast should be activated first. If you use fresh yeast, you can dissolve it in warm water, then add flour in proportion to mix evenly, and place it in warm water for fermentation. It is best to activate with warm water at 35-45℃ for about 10 minutes.
2. Knead the dough with warm water
In order to make the flour ferment normally, we should pay attention to the temperature of the water on the dough. The appropriate temperature is 30℃. You can also add some sugar to encourage yeast fermentation.
3. Dough
Cover with damp cloth and plastic film. After the dough has recovered, cover the dough with a damp cage cloth, then cover the basin with plastic wrap. Next, place it in a warm place to ferment.
4. Warm fermentation
The most important thing in the fermentation process is temperature, as long as the temperature can be reached. There are several ways to do this:
(1) Balcony and sub-floor. When the dough is fermenting, it must reach a certain temperature, otherwise, the dough will not ferment, or the fermentation time will be too long. Depending on the situation, choose the warmest spot in your home. At noon, when the sun is bright, it can be placed on the balcony or downstairs; if the ground is warm and the indoor temperature is high, it can be placed on the ground.
(2) Microwave ovens and ovens. Pour the water into the bowl. After heating, put the basin in and close the door. After a while, heat the water until it boils.
(3) The air conditioner blows air. Let the air outlet of the air conditioner face the basin and rely on the heat of the air conditioner to ferment the dough. This method takes longer to ferment.
(4) Radiator and electric blanket. You can also place the pot on a radiator, or cover it with cardboard and heat it on an electric blanket.
(5) Release hot water. Add water to the pot and after heating, put the entire basin into the hot water and wait for the dough to ferment. This is the old way. Although cumbersome, it is easy to use. soon. Be careful not to make the hot water temperature too high, otherwise the yeast will be burned to death, below 60°C.
(6) Heating bag and kang head. This is the most practical and reliable traditional method. But now there are no such conditions. It's a coal stove in the countryside. Made of cement and ceramic tiles, the temperature above is definitely up to par. As for those who burn the kang, just put the basin on the hot kang and cover it with a quilt, and the noodles will ferment quickly. Moreover, the wood-fired steamed buns in the big iron pot are particularly fragrant.