Will the fermented flour be affected if the wine is left in the flour for too long?

I think the awakening of flour has played a role in urging.

When we make dough, putting some white wine in it has two advantages. First, the first advantage is that it can sterilize flour, because alcohol can only sterilize it, and second, it can revive flour.

If liquor is left in flour for too long, the dough will be over-fermented. In addition to volume expansion, dough will become thin and sticky. It shouldn't be a problem to rub such noodles, just serve them. When mixing dough, prepare alkaline water first, and then prepare dough puffs, that is, dry flour. Mix the alkaline water again and knead it again. Smell the sour taste in one go, make steamed bread and steam it in a cage.