Why can old noodles be fermented? Do you want to add alkali? Which is delicious, the one made of yeast?

Why old noodles can be fermented, should alkali be added, and which one is delicious with yeast is introduced as follows:

1: It's quick to use baking powder, but it always feels unnatural. It feels like eating bread unless the surface is hard;

2. Use alkali, although authentic, but the quantity is not easy to master, either acid or yellow.

3: For the taste, use old noodles.

4. To put it bluntly, Laomian is a mother body that can breed yeast, and it breeds indefinitely in it.

Old noodles not only contain yeast, but also contain many naturally occurring miscellaneous bacteria. Therefore, the old noodles have been raised for a long time and have a sour taste. You need to add some alkali and sodium carbonate. Eating too much can easily cause high blood pressure. So the spaghetti comes out a little yellow.