The practice of making steamed bread with a long face

Old flour, also called starter, flour fertilizer and leavening agent, is the main raw material for wheat flour fermentation. Flour fermentation generally includes yeast powder fermentation and traditional dough fermentation, and dough fermentation has the fragrance of dough, which is soft and delicious.

The appearance of yeast powder has brought convenience to people, but it is not all a good thing. First, steamed bread steamed with yeast powder or baking powder does not have the pure original taste of wheat before; On the other hand, the traditional crafts handed down by our ancestors are slowly lost.

So how did the old leaven head come from? True flour leaven or flour fertilizer is a continuation of long-term use. Not only do you leave a small part after each haircut, but you can use it next time.

My old mother steamed steamed steamed buns with this kind of hair noodles all her life. Sometimes the hair noodles were out of stock, so she kept trying to make them herself and accumulated a lot of good experience. According to her, the old leaven usually has the following five ways.

The first type: natural fermentation without addition. Take some dry flour, mix it with warm water into a slightly soft dough, cover it tightly with a wet steaming cloth, and put it in a hot place, such as a heatable kang, a bed with an electric mattress, and a bread proofing box, until the dough becomes sour and fat.

Tip: According to different seasons, it usually takes about 10 hour, and the dough will swell, increase in volume and be honeycomb-shaped, which is the old leaven head. If you don't make steamed bread every day, you can put the old yeast in the refrigerator to prevent the long hair from going bad.

The second type: made of white wine or beer. Add some white wine or beer to the dough, because the wine contains fermented substances, so it can promote the dough fermentation and make the dough ferment into an old leaven.

Tip: Generally, 500g flour, liquor or beer 120 g, and 300 g hot water take about 6 hours in summer, 8 hours in spring and autumn, and at least 12 hours in winter.

The third kind: use honey as yeast head. Generally, honey is added to warm water or poured into flour to make dough. The ratio of honey, warm water and flour is 1: 12:25. After the dough is mixed, cover it with a wet towel and put it in a warmer place. Due to different seasons, it usually takes 6- 10 hours until the dough swells and gives off sour taste.

The fourth type: using fermented mash to make yeast head. According to the ratio of 500: 150:200, flour, fermented grains and water are evenly stirred to make dough, which is placed in a basin covered with a wet cloth and fermented in a warm place until the dough is swollen and fluffy. Due to different seasons, the temperature, time and water quantity are all changing.

Fifthly, using the existing steamed bread as starter. Cut the steamed bread into small pieces, soak it in warm water, pour in a proper amount of dry flour, stir it evenly into dough, cover it with a towel, put it in a damp and warm place, and ferment it for 6 hours, and it will become an old dough.

Tip: The old leaven is acidic. Leave a small part after each steamed bread and put it in the refrigerator or low temperature for later use. If the yeast head is not used for a long time, it will dry up into pieces, which can be melted with warm water after crushing and mixed into flour.

Next, Bian Xiao will introduce the specific method of steaming steamed bread with dough:

Step 1: Soak the prepared "old leaven head" in water for about 24 hours to make it soft from dryness.

Step 2: Add dry flour to the softened "old dough starter" and ferment until fluffy and warm at about 20 degrees. This process takes five hours. This step is called "arching".

Step 3: Knead the dough with arch starter, knead it evenly after fermentation, and then make it into steamed bread for secondary fermentation. Pay attention to add less water to the dough to make it harder than usual, because the hardness is delicious and the noodles are more fragrant.

Tip: Keep observing during the whole process of making steamed buns. If the steamed stuffed bun becomes bigger and there is no sour smell, then the steamed stuffed bun will be successful.

Step 4: Steam the steamed bread in cold water for about 30 minutes, and then open the lid after 3 minutes. A pot of soft, white and fat steamed bread is steamed out, which really smells like wheat. Try it if you don't believe me.

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