Can the flour and hot water at home ferment into flour fertilizer by themselves after being left for

How to make flour fertilizer: 1. The method of making flour fertilizer Take a piece of fermented flour that has been fermented on the same day, melt it with water, then add an appropriate amount of flour and knead it well, place it in a pot to ferment naturally, and it will become flour fertilizer the next day. 2. How to make new flour fertilizer (1) 500 grams of flour, 100 grams of liquor, 250 grams of water, and let it stand for fermentation.

4 hours in summer, 7-8 hours in spring and autumn, and 10 hours in winter. Honey, water, flour in a ratio of 1 to 25 and into a dough (pour honey into the water or directly add honey to the flour), knead the dough evenly and put it in a basin to cover with a damp cloth, put it in a place with a high temperature for 4 hours, and wait for the dough to double to become flour fertilizer. Mix a little wine in warm water, pour in an appropriate amount of flour and mix well, then put it into an insulated container (ceramic, casserole), cover the whole container with a cloth and place it at a higher temperature, and it will become flour fertilizer after 6 hours.

Flour, water, expired milk and soft dough are placed in a place with a high temperature for 10 hours to form flour. *The flour fertilizer made by the above method can only be stored for a few days, and should not be left for too long.

OK. Add less baking soda and let it sit for two days.

Every other day in the summer! Winter is estimated to be a week away!

It would be better to put in a small amount of yeast.

It can ferment on its own in the summer. Winter is hard.

No. The composition of the flour blanched in boiling water has changed, so it cannot be fermented.

The principle of flour fermentation is:

The process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand. Carbon dioxide gas is released when yeast converts starch into sugar and consumes it in an aerobic environment inside the dough. At this time, the dough will swell in volume and rise.

How yeast works:

Under the right conditions, the starter culture produces carbon dioxide gas in the dough, which is then heated and expanded to make the dough soft and tasty.

Flour that has been blanched in boiling water cannot be fermented, which is equivalent to already cooked noodles. Fermentation can only be done with warm water and cornstarch.

Generally, dead noodles are fermented, and the flour blanched in boiling water cannot be fermented.

10 minutes to make a quick dough.

The ratio of yeast to flour is 1 2:100.

When making dough, the amount of yeast is generally 1 2% of the amount of flour, and the dough temperature is 28 30, if the temperature exceeds 54, the yeast will lose its activity. The dough rising time varies with factors such as the amount of yeast, the temperature of the dough and the sugar content of the dough, and is generally 1 to 3 hours.

In a certain temperature range, as the temperature increases, the fermentation rate of the yeast also increases, and the gas production also increases, but the maximum should not exceed 38 39. Generally, the normal temperature should be controlled within 26 28, if the rapid production method is used, do not exceed 30, because if the temperature is exceeded, the fermentation will be too fast, the dough is not fully ripe, and the gas retention capacity is not good, which will affect the quality of the final product.

Tips for making steamed bread noodles:

Main ingredients: 500 grams of flour, 5 grams of yeast powder.

Steps: 1. Dissolve the dry yeast in water, 5 grams of yeast are needed for one pound of noodles, and then mix well with chopsticks.

2. Mix the all-purpose flour with whole wheat flour, add sugar, mix well with oil, and stir with chopsticks while pouring in yeast water.

3. After pouring the water, mix it into a smooth dough with your hands.

4. Cover with a damp cloth and put it in a warm place to ferment until it is twice as large. Poke a hole with your hand, and if it doesn't rebound, it means that the fermentation is ready.

It depends on how much water you have, how much surface you have, what temperature the water is, how you place it, and how you put it.

If you don't put baking powder, you can't do it, it won't be useful for a long time.

For example, steamed or fried flour can be fermented when used with noodles, and hot noodles can be fermented completely.

Summary. Pro, baking powder is a compound additive, mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid.

Usually compounds of carbonates and solid acids. When carbonates come into contact with water and acids, they dissociate into several substances. In this process, carbon dioxide is released, but no flavor substances are produced.

Therefore, the taste of the product is not affected. <>

Dear, I'm glad to answer for you: how long can the flour be put without water after putting baking powder: put 1-2 days next to the fermented dough is a clever move that needs to be preserved, especially in some hot weather conditions, if the fermented dough is not paid attention to timely preservation, the dough will deteriorate, and some bacteria will grow in the dough, so that the long-term growth of Kuanqin will only lead to the deterioration of the dough.

Pro, baking powder is a compound additive, mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid. Usually compounds of carbonates and solid acids.

When carbonates come into contact with water and acids, they dissociate into several substances. In this process, carbon dioxide is released, but the hood does not produce a delicate substance. Therefore, the taste of the product will not be affected.