Method for naturally fermenting flour

1, add proper amount of flour, and add more with homemade flour fertilizer. Add about 80 grams of flour fertilizer to every 500 grams of flour. For example, if fresh yeast is used, add 5 5- 10/0g to every 500g of flour.

2. If you use fresh yeast, you can melt it with warm water, then add flour to neutralize it evenly, and put it in a warm place for fermentation. If flour fertilizer is used, it can be done in two steps. Knead evenly with half a bowl of flour and flour fertilizer for about 3-4 hours, and then knead with other flour for 2-3 hours. If time is limited, the two steps can be combined into one; Flour, high ambient temperature, fast fermentation, on the contrary, slow fermentation.

3. You can add a little salt when kneading dough, which can promote yeast to reproduce faster and produce more carbon dioxide. Steamed steamed bread is soft and firm, sweet and delicious, and beer can also be added for better effect.

There are three kinds of leavening agents used for fermentation:

1, baking soda, flour fertilizer (old noodles), dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.