Out of wheat flour gram and potato juice which ferments faster?

It's not a simple "faster" or "slower" comparison between wheat flour, gram flour, and potato juice for fermentation. Here's why:

* Fermentation is complex: It depends on several factors, not just the base ingredient:

* Yeast: Different yeast strains ferment at different speeds.

* Sugar content: Fermentation relies on sugars. The amount and type of sugar in each ingredient will vary.

* Temperature: Warmth promotes faster fermentation.

* pH: Yeast thrives in a specific pH range.

* Ingredients have different properties:

* Wheat flour: Contains starch that needs to be broken down into sugar by enzymes before fermentation can occur. This is a slower process.

* Gram flour: May contain some sugars, but also requires enzyme breakdown of starch.

* Potato juice: Contains natural sugars, so fermentation can start quickly.

In general:

* Potato juice will likely ferment the fastest due to the readily available sugars.

* Wheat and gram flour will be slower as they require starch breakdown, which is an additional step.

To get a more specific answer:

1. Consider the type of yeast you're using.

2. The sugar content of each ingredient can be tested with a hydrometer.

3. Optimize the fermentation temperature and pH.

Remember, even with the same ingredient, fermentation speed can vary significantly due to the factors listed above.