Do you need to add alkali after adding yeast dough? Is steamed bread more delicious?

A long time ago, when flour was used to make steamed bread at home, some edible alkali was added. This kind of steamed bread with alkali has become a "delicious" steamed bread in many people's minds, which is actually a nostalgia for the past and a cultivation of their own taste. Alkali and baking soda mixed the sour taste in noodles. Everyone knows that noodles will be sour or lees will be stolen if they are kept for a long time. The combination of alkali and baking soda makes steamed bread sour, but adding yeast can't put alkali, depending on the time when the dough is proofed.

Alkali should be called edible alkali to remove the sour taste of dough. Proper use can bring excellent color, fragrance, taste and shape to food, thus increasing people's appetite. Because the yeast dough is pure yeast and does not produce acid in the fermentation process, there is no need to add alkali. Some people think that steamed bread made of old dough tastes better. After careful analysis, it was found that it was more abundant in various strains and produced a more comprehensive fragrance during fermentation because it contained some acid-producing bacteria.

Adding yeast to make dough has short fermentation time, pure strain fermentation, almost no acid production, and no need to add alkali to adjust acid. Add a small amount to adjust the taste. At home, I like to make spaghetti, steamed bread, steamed buns, flower rolls, pancakes, bread and fried dough sticks ... all of which are inseparable from the development of noodles. In the past, when there was no yeast powder at home, noodles were used. When using noodles, it is necessary to add some light beating or edible alkali to synthesize the sour taste of noodles.

You can add yeast to the dough and steam it directly. When the dough is made, it is sour. Edible alkali is added to remove sour taste. Personally, I feel that yeast steamed bread is not very delicious, not real, and too empty. Steamed bread with dough is sweet and solid, and the dough is mixed with appropriate amount of sugar to make soft dough. Absolutely. Because I am from the countryside, I make my own steamed bread at home, so I am familiar with this. Whether it is yeast powder or homemade yeast flour for fermentation, alkali must be added after the dough is made, otherwise the steamed bread will be very sour and inedible.