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How to secondary fermentation when yeast is scalded

If you want the yeast burned dough for secondary fermentation, you can only re prepare a portion of yeast with warm water, knead it into the dough, and then ferment the dough again in a warm environment. When we ferment the dough, we should control the temperature around it at about 40 degrees, and the water temperature of yeast should also be controlled at about 30 degrees. Many people know that we need to use yeast to ferment the dough when making pasta, but if we put it in an environment with too high temperature for the first time, the yeast will fail.

So how should we make the dough ferment again after we encounter such a situation? In fact, the burned yeast can't be remedied. We can only reconstitute a portion of yeast with warm water, and then knead it into the dough to ferment again.

When we ferment the dough, we must pay attention to controlling the temperature around the dough. We should ferment it in an environment with a temperature of about 40 degrees. At the same time, the temperature of the water we use to melt the yeast should also be controlled at about 30 degrees.