堿味、會(huì)苦都是亂說(shuō),酵母里根本就不含堿,你不加堿怎么會(huì)有堿味?酵母放水里就會(huì)活化,開(kāi)始繁殖從而產(chǎn)生二氧化碳?xì)怏w把面團(tuán)組織撐開(kāi)一個(gè)個(gè)小孔,面包才會(huì)松軟,會(huì)黃那是肯定的,發(fā)的時(shí)間久了也會(huì)變酸.一般酵母加多了發(fā)酵會(huì)很快,發(fā)酵的時(shí)間縮短,這樣也不會(huì)有酸味,就是有點(diǎn)黃.