使用老酵母(又称老面头)发酵,不仅成本低廉,且使发酵面团的营养价值有所提高.但此发酵法受多种条件制约,需要时间也较长,若有一个环节掌握不好,面团的起发往往失败.特别是面团中,如果加进多量的糖、油或乳品,便会抑制酵母菌的繁殖,使面团发酵不能成功. The use of the old yeast (also known as the old noodles) fermentation, not only low cost, and the nutritional value of the dough has increased, but the fermentation method is subject to a variety of conditions, the need for a longer time, if a link is not good , Dough often fails to start, especially in the dough, if adding a large amount of sugar, oil or dairy products, will inhibit the growth of yeast, dough fermentation can not be successful.