What's the difference between baking powder and dough starter?

Flour starter, commonly known as old flour, is a traditional fermentation method;

Yeast steamed bread is more beneficial to health than old steamed bread.

It is generally believed that old steamed bread is made by traditional fermentation method, which is more delicious. However, everyone who has used dough knows that the dough has been fermented for a long time, and besides the problem of long fermentation time, a large number of bacteria will also breed during fermentation. Steamed bread fermented with dough is not easy to preserve, and it also produces a carcinogen-aflatoxin. Therefore, the steamed bread fermented from the old noodles is unsanitary, with insufficient color and poor taste.

In fact, yeast changed the traditional habit of dough fermentation. Yeast is rich in vitamins, protein and minerals. The steamed bread made by yeast has bright color, soft taste and the smell of wheat, which is much more delicious than the steamed bread made by traditional methods.

Old steamed bread is easy to cause harmful substances to exceed the standard.

Old flour, called flour screwdriver in the north, is used as a strain because it contains a lot of yeast, and it will be added to the new dough as a primer to make the whole new dough ferment quickly. Because the fermented dough is exposed to the air, it is easy to cause bacteria to multiply and even secrete toxic substances. Dough fermentation is really not desirable.

Yeast fermentation is due to the action of yeast. Yeast, as a starter, absorbs nutrients in dough, grows and reproduces, converts glucose in flour into water and carbon dioxide gas, and makes dough swell and soften, forming a honeycomb structure. Will not produce any harmful substances.