How long does it take for flour to ferment in 2 1 degree weather?

It usually takes 1- 1.5 hours, which may be shorter or several hours. The exact fermentation time is hard to say, depending on the activity and quantity of yeast, the water temperature during dough mixing and the environmental temperature during fermentation.

Yeast has good quality and strong activity, so it needs a little more when it is put in. When it is mixed with flour, the water temperature is high and the ambient temperature is high (close to 40 degrees), so it takes a short time to make dough, and vice versa. Generally speaking, 30 to 45 minutes should be enough, an hour at most.

However, there are some dogmas that should be judged more accurately by the volume of dough. If the dough you initiated is more than twice the size of the dough when you mixed it, and it smells like glutinous rice wine, it proves that the dough is ready. It's hard to say when. It has something to do with people's skills. You'll know after practicing a few more times. The ambient temperature is too low to start all day.

Identify the degree of flour fermentation;

1. The dough pressed by hand is firm and elastic, indicating that the fermentation is good. If the holes are small and few after the dough is cut, and the sour and sweet taste are not obvious, it means that the dough is not fermented enough and needs to be fermented continuously;

2. Pressing the dough hard is elastic, slightly concave and has a certain strength. The dough popped when it was slapped hard. When you cut the dough, there are many holes and a smell of wine, which means the dough is just right;

3. After the dough is initiated, touch it with your hand, and the dough immediately sinks, resulting in poor dough strength. The cut dough looks like cotton wool, with large and dense holes and heavy sour taste, indicating excessive fermentation. At this time, it is necessary to put alkali or add some flour, and the amount of flour added depends on the degree of fermentation.