How to make natural aged yeast with flavor?

Fermented dough from natural dough is the oldest and most primitive method to make natural yeast. We have crossed the eastern civilization; European civilization; Nile civilization; Mayan civilization; Babylon, India and Indian civilization; It is found that the ancients have repeatedly eaten this natural yeast for thousands of years. Are you online? Industrial yeast? Before (dry yeast, low-sugar yeast, high-sugar yeast, instant yeast) comes out; Humans have been steaming steamed bread and baking wheat with this yeast. The natural old noodles are just a kind of yeast. After fermenting civilization, they write the retro journey of the years.

How did ancient Egypt, Babylon, India, Maya, American Indians and Asians cultivate a starter (flour residue, flour fertilizer, starter, inoculation starter, yeast, yeast) that can awaken the fragrance of grain and wheat?

How do people in the Nile, Yellow River and Tigris River discover and cultivate soulful flavor starter after wheat harvest?

Air, water, sunshine, wheat flour, suitable environment? Obviously, this is a fermentation angel given to us by God? Yeast has a long history of fermentation civilization since 6000.

Mr. Du Dechun, a famous pastry fermentation master in a big country, takes you to wake up with your soul for a year and walk into the cultural history of wheat-flavored fermentation in the Nile River in Egypt or the Yellow River in yeast.

Wake up the natural old face of wheat leaven for three times, and the steamed bread biscuits made in this way are full of color, flavor and flavor.

Yeast (yeast):

Yeast seeds, also known as yeast head, dough fat, old fat, dough koji, etc.

Can you test the book Qi Yao Min, which first appeared in Jia Sixie? Cooking is a cake, floating gently? a book

Yeast is a multi-strain mixed fermentation system, which mainly depends on the synergistic effect of microorganisms such as yeast, mold and lactic acid bacteria to change the texture and flavor of steamed bread.

People call it yeast, which is the yeast in the market. The fermented dough uses homemade yeast, and usually a piece of flour is left from the dough made last time as a starter. It can also be made of scalded noodles. When making yeast, always add some corn flour, so that the color of yeast is slightly yellow, beautiful, and the baked products are delicious! Homemade yeast is pure flour, without any additives and alkaline noodles, and it is a pure and natural yeast! Steamed steamed bread tastes a little sweet, but it tastes different from steamed steamed bread with baking powder! The efficacy is the same as all kinds of yeast powder on the market? Initiation, inoculation and fermentation.

In the history of examination, Jiaozi first appeared in the Northern Wei Dynasty. By the Yuan Dynasty, people had mastered the method of baking dough with alkaline yeast. Specifically, yeast, salt and alkali are mixed with warm water and then mixed with flour to make dough. The next day, continue to add flour, knead, shape and steam in a cage. The alkalinity of alkali is used to neutralize the acid brought by the starter to the dough, so that the fermented dough such as steamed bread and sesame seed cake is more delicious. By this time, the production technology of steamed bread and sesame seed cake has been basically the same as it is now.

Production of natural yeast (the most common wild yeast, in Egypt, Middle East, Iraq, India, Asia and Europe);

There was no fresh yeast before, and this flour fertilizer fermentation method was usually used to make flour products at home.

Method for making yeast:

1, Method of making flour fertilizer with fermented flour

Take a piece of fermented yeast koji, melt it with water, add proper amount of flour, knead it evenly, put it in a medium pot for natural fermentation, and after three or more inoculations, it becomes a yeast species.

2. Method for manufacturing new yeast

500g of flour, 0/00g of dry yeast100g, soaked in warm water 250, inoculated and fermented to awaken wild yeast, and then allowed to stand for fermentation.

5-6 hours in summer;

Spring and Autumn 8? 9 hours;

10- 24 hours in winter;

At room temperature, 10h- 12h.

Use of alkali and soda: pH instrument tests its pH threshold and controls neutralization pH. ..

Applicable products: all kinds of fermented dough products (steamed bread, cake, bread, twist, shortcake, steamed bread, steamed buns, flower rolls, etc. ).

Du Dechun, a pastry craftsman, has been focusing on the ingredients, formulas, techniques and the essence of cake culture and aesthetics for 43 years. Traditional design craftsmen; Vertical and professional attainments, proficient in traditional cakes of Beijing School, Su School and Guangdong School; Senior preservative expert in bread, cake and baked goods; Form your own school. Du Dechun, a baking craftsman in China, is a truly rising senior pastry craftsman in China after the Japanese and Germans.