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Key Issues in Bread Fermentation

Key Issues in Bread Fermentation

Kneading — Bulk Fermentation — Degassing —Dividing Dough into Portions — Rounding —Resting — Shaping — Final Fermentation —Baking

26

2025

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11

What Are the Common Problems When Making Steamed Buns?

What Are the Common Problems When Making Steamed Buns?

If steamed buns aren’t cooked properly, they’ll not only taste bad but also look unappetizing. But why do results vary even when using the same steaming method?

21

2025

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11

How to Test the Activity of Yeast

How to Test the Activity of Yeast

New bakers often struggle with dough that won’t rise. Dough temperature, oil content, and salt amount can all affect how well and how fast dough ferments, while expired (or inactive) yeast is one of the most common reasons.

21

2025

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11

Common Fermentation Methods for Flour

Common Fermentation Methods for Flour

In daily life, flour needs to be fermented before making steamed buns. The common methods include baking soda fermentation, old dough fermentation, and yeast fermentation—each with unique characteristics.

02

2025

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Hongyuan Flour

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Tel: +86-535-2319468
Fax: +86-535-2347217
E-mail: sschongyuan@sina.com

Add: Songjia Village, Shahe Town, Laizhou City, Yantai City, Shandong Province

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