Should the amount of yeast and Baking Powder be reduced in summer?
Leaven dough in summer, not only to control the temperature of the dough, the use of yeast and daily use is also different. As we all know, temperature has an important effect on dough fermentation, and within a certain temperature range, the higher the temperature, the faster the dough fermentation speed.
Therefore, at high summer temperatures, the amount of yeast used and the fermentation time are different
First:Reduce yeast use
The amount of yeast used is generally 1:100 in proportion to flour, that is, 1g yeast powder is required for every 100g of flour.
But in the summer, as the temperature rises, the dough becomes more active and so you can reduce the amount of yeast you use in the summer.The ratio of yeast to flour is 0.8:100, that is use 0.8g yeast for every 100g of flour.
Second:Shortening fermentation time
Due to the high temperature in summer, normal temperature fermentation may be fermented in half an hour.So you need to keep an eye on the fermentation of the dough
Avoid the poor taste of pasta due to too long or too short fermentation time and also need to control the kneading time preferably within 40 minutes,
Avoid increasing dough temperature due to prolonged kneading friction. Kneading strength and techniques should also pay attention to avoid excessive kneading and early fermentation.
