The amount of yeast used depends on many factors, including the type of pasta, season, type of flour, and absorbency. Here are some specific suggestions:

General ratio: The ratio of yeast to flour is usually between 1:100 and 1:200. This means that if you use 500 grams of flour, then you need to use 2-5 grams of yeast.

Seasonal adjustment: The activity of yeast will be different in different seasons due to changes in temperature. Therefore, the amount of yeast needs to be adjusted according to the season. For example, in spring and autumn, the normal yeast dosage may be 5 grams: 500 grams of flour; In the summer, due to the higher temperature, the activity of yeast is enhanced, and it can be reduced to 4 grams: 500 grams of flour; In winter, it may need to be increased to 7 grams: 500 grams of flour .

Type of noodles: If you are making bread, the amount of yeast may be slightly higher than when making steamed buns or buns. Generally speaking, the amount of yeast used for bread is 2% to 3% of the flour, while for making steamed buns, it is 0.5% to 1% of the flour.

Fermentation time and water temperature: The fermentation time will also affect the amount of yeast. If you want the dough to ferment thoroughly in a short period of time, you may need to increase the amount of yeast; On the contrary, it can be reduced appropriately. In addition, water temperature is also an important factor affecting fermentation.Generally speaking, it is recommended to control the water temperature to about 38℃ when making bread, so that the yeast can be fully active and promote fermentation .

In summary, there is no fixed standard for the use of yeast, but it needs to be adjusted flexibly according to the specific situation. In actual operation, you can judge whether the amount of yeast is appropriate by observing the fermentation of the dough, and make appropriate adjustments accordingly.