Bread dough doesn't ferment
Low temperature can affect the activity of yeast, and it will be slower. If it is completely without hair, it may be a problem with yeast. You put the dough in a warmer place and it will go faster.
Bread dough with warm water after using yeast to seal the bag that can be used to make it a lighter burn after sealing sealing sticking up in the refrigerator can also add egg in warm water can make the dough large enough to put less salt can also make the dough more salt is mainly from the burning color effect you can also putI hope my answer is useful to you
Bread dough fermentation matters is temperature, generally the first to use warm water and surface to make the dough to keep a certain temperature within a certain period of time to send the dough to the use of the yeast as long as no moisture is generally not a problem, the problem may be in ice milk, ice milk you make the dough temperature the moment reduced, affect yeast activity, so there is no success, you may wish to add milk to milk and then add the appropriate heating, the problem may be solved. Hope to help you.
