How to make old noodles (introduction)

Method of making old noodles (starter): 500g flour, 0/00g liquor100g water, dough mixing, and then standing for fermentation. Standing time varies with seasons, 4 hours in summer, 7-8 hours in spring and autumn, and 10 hour in winter.

The specific steps of making old noodles are as follows:

1, 500 grams of flour into the basin.

2. Add the right amount of water and white wine and stir the dough.

3. Let the mixed dough stand for a while.

Extended data:

In layman's terms, the old noodles are the remaining noodles of the previous pasta (including baking powder). Old dough fermentation is a very old method. When making spaghetti the day before, leave a piece of dough and let it ferment. The next day, the dough is mixed with warm water and kneaded into new materials, and it can be fermented, but at a slower speed, but the effect will be better than baking powder. The longer the dough stays, the better. This overnight dough is called dough. Pastry shops and some high-end pastry shops use this method to make fermented cakes.

The pasta made by this method is fine in texture, mellow and delicious, which is superior to the general fermented products. However, this is difficult to do. Fermentation with old flour requires adding alkali powder to neutralize acidity, but the weight of alkali powder depends on the acidity and weight of old flour, which is difficult to master by experience. Moreover, the fermentation of old noodles is very slow, and when it can be done depends entirely on experience. Old noodles are difficult to preserve, so they can only be kept in the cold storage for a few days. Only a store that makes pasta every day can keep a piece every day and use it all the time.

Source: Baidu Encyclopedia Old Face