Why hasn't the dough risen after several hours? What should I do if the dough hasn't risen after several hours?

We all know that flour fermentation is an essential step in making pasta, and many people ferment dough at home. Fermenting dough requires certain skills and particularities, and many people cannot ferment dough even after several hours. So why can't dough ferment even after several hours? Let's take a closer look!

Why hasn't the dough sprouted for several hours?

1. Weather reasons: The weather is cool and the temperature is low, the yeast activity is low, and the dough rises slowly. The solution is simple: find a place with high temperature, cover it with plastic wrap, and it will rise quickly.

2. When making the dough, do not use warm water to stir the yeast evenly. You must use warm water. Using cold water is also because of the cold weather.

3. The water is too hot, the noodles are scalded to death, and the yeast is also killed. There is no solution to this situation.

4. Not enough yeast is added. If there is not enough yeast, the dough will not rise well and will be slow.

5. The dough was not mixed evenly and did not ferment well.

6. The water surface ratio does not reach the appropriate proportion.

What is the reason for the inability to grow hair?

First of all, when it comes to rising dough, it is not just determined by one factor. Generally speaking, there are four factors that directly determine whether the dough can rise.

1. How much yeast powder should be used

When you make dough, you must put old dough or yeast powder in it (most people use yeast powder nowadays). That is to say, if you put more, the dough will rise faster, and if you put less, the dough will rise slower:

2. Water temperature

When you are making dough, the temperature of the water is also an important factor in determining how fast it will rise. If you want the dough to rise faster, the water temperature should be high; if you want it to rise slower, the water temperature should be low. (Note: The lowest water temperature is about 15 degrees, and the highest water temperature should not exceed 40 degrees)

3. The length of time for dough to rise

When you are proofing the dough, if you are worried that it will not rise when the time comes, you can proof the dough in advance to extend the proofing time;

If you are worried that the dough will rise too quickly, you can push the rising time back to shorten the rising time.

4. Storage environment of dough

The last factor is the storage environment of the dough. That is to say, if you want the dough to rise faster after kneading, put it in a high temperature environment; if you want it to rise slower, you can choose to put it in a low temperature environment.

The above are four important factors in the rise of dough. During the rise of dough, use these four factors flexibly to ensure that your dough can rise whenever you want.

What should I do if the dough has not risen after several hours?

Everyone has a little trouble when making dough. That is, the dough always fails to rise. In fact, the method of making dough is very simple. Just add a little seasoning to the dough. In 30 minutes, the dough will become very fluffy. Then it will be very easy to make pasta.

White sugar

The small seasoning we add to the dough is white sugar. It can promote the activation of yeast. It can make the dough ferment better and softer. If it is cold, the speed will be slower. But it will be very fast when it is hot.

baking soda

In addition to sugar, there is another thing called baking soda. If you use old yeast to ferment the dough at home, you must add some baking soda after the dough is fermented to prevent it from becoming too sour. If you use baking powder to ferment the dough, you don't need to add baking soda.

milk

You can also add a little milk to make the steamed buns not only soft but also white. Milk can be added to the steamed buns three to five days after its expiration date as long as it has not become sour or smelly. The effect is amazing.

The correct way to make dough

500g of flour, add 5g of yeast. Dissolve the yeast in 30/40 degree warm water and add it to the flour and dough. Rest and mix well. Knead the dough until it is smooth. It should stick to your hands but not the basin. Put it in the basin at this time and cover it with plastic wrap. If there is no plastic wrap, cover it with a wet steaming cloth. Reserve space in the basin for the dough to rise. Leave space for the dough to rise twice as large. Then find a warm place and leave it there for 2/3 hours. When the dough rises twice as large, there are many pores in the middle, and there is a mesh on the bottom, which means it has risen.