Excuse me, how to make sour old yeast, that is, old noodles, which will be sour, the more sour the better?

Speaking of how to make sour old yeast, let's first understand what old yeast is.

Old yeast is also called old noodles. Old flour refers to a piece of flour left over from the last steamed bread, which is used to steam steamed bread the next day. This piece of fermented dough left over last time is called old flour. Steamed bread with old flour is easy to be mixed with lactic acid bacteria, so it is easy to be sour when cooked with flour, which is why it needs to be steamed with old flour, and with the fermentation process, the acidity will become stronger and stronger. Pasta made from old noodles is delicate, soft and delicious. In contrast, steamed bread made of yeast powder and dry yeast powder can only be called puffed bread, not old-fashioned steamed bread.

Laomian fermentation is a production process handed down from ancient times to the present. Although many people now choose dry yeast powder to make steamed bread in order to save trouble, some areas still use this ancient traditional method to ferment steamed bread with old noodles. The steamed bread made from old noodles is mellow and delicious, which is more delicious than ordinary fermented food. Making steamed bread with dough is more suitable for people who often make steamed bread. Dough is full of live strains, so it is more difficult to preserve it. In general, the dough left over from the last time is reused the next day, and the dough left over from the next day is reused the next day. If it is used continuously, it is best to use fresh dough within three days. Steamed steamed bread for a long time, the dough will lose its activity because it is not easy to store, so it is not suitable for making. How to make old noodles If steamed bread doesn't have old noodles for the first time, you should first make an old noodle starter. Old noodles are fermented under natural conditions, which is pure natural fermentation, so you don't need to add other materials to make old noodles, just use flour and water.

Start making-

① Prepare a washbasin, clean it and scald it with boiling water. This is to burn the mixed bacteria to death and create a good environment for the next fermentation process.

(2) Add flour into the basin, then pour it into the flour with warm water of about 30 degrees, stir while pouring, and then continue to add water and stir until there is no dry flour.

③ Seal it with plastic wrap and put it in a warm place for natural fermentation for 24 hours. Generally, the room temperature is 28.9 degrees in summer, and it can be fermented at room temperature. You can put it in a radiator or other warmer places in winter.

See the fermentation after 24 hours. If there are many bubbles on the surface, there are many small beehives inside. After smelling it, it has obvious sour taste, indicating that the old noodles have been fermented.

⑤ At this time, the old noodles are still very thin, which is called the introduction of fresh old noodles. It's hard to preserve, so you should mix it with flour as soon as possible to make steamed bread. If it was not made at that time, you can put the noodles in a glass bottle, cover it and put it in the refrigerator for up to a week.

Tips to observe whether the leavening agent of the old noodles is fermented, just look at whether its volume state is fermented to about twice the original. In addition, there will be many bubbles in the fermented old noodles, which are very sour because there are lactic acid bacteria in them.

Old noodles are divided into fresh noodles and dry noodles. The fresh and old noodles made in the above steps can be directly used to steam steamed bread. If it is not used or not used in the near future, it can be dried and made into dried noodles, which can be preserved for a long time.

Steps of air-drying old noodles

(1) It is also necessary to find a larger container, and also to clean it so that it is oil-free and water-free, and cover it with a layer of oil-absorbing paper.

⑵ Take a spoon, scoop the old and new noodles into a container, and scoop them as evenly as possible. In addition, there is a certain gap between each old noodle to avoid flowing together.

(3) find a place where you can get in touch with the sun. You can put it on the balcony and let it dry naturally. If the weather is fine, it will be completely dry in 24 hours. In the process of drying, you can turn your face over and make it dry evenly.

(4) After drying, touch it with your hands. When it is dry to obvious hardness, it means that it has been dried in place. At this time, you can put it in a food bag, tie it tightly indoors, put it in a cool and ventilated place, and take one piece at any time when you use it.

How to make old-fashioned steamed bread with old noodles, the first step is to make noodles. Take a piece of vermicelli and put it in a bowl, add 30-degree warm water, stir with chopsticks, and let it fully melt. Pour the prepared yeast batter into the flour and continue to stir evenly. Put 1 g dry old flour into 500 g flour, and put it in this proportion. Pour water into the flour, stir while pouring, and knead into a smooth dough. Cover with plastic wrap, wake up in a warm place, double it, take it out after waking up, sprinkle a layer of dry flour on the panel, put the dough in and knead it, then add alkali powder to continue kneading. After kneading, it can be used to make steamed bread. The raw embryo of the freshly kneaded steamed bread should be covered with plastic wrap for the second time to wake it up, which will be twice as big as the original one, and then steamed in the pot. The old steamed bread made in this way is very delicate and delicious. -Answer questions about how to make old noodles-

★ Make steamed bread with dry yeast powder. Can the remaining noodles be used to make old noodles?

Answer: Use dry yeast to make the remaining dough of steamed bread. It takes several times to make dough. You can add the remaining dough of steamed bread for the first time, then add half dry yeast to make dough, and you can add 1/4 dry yeast to make dough for the second time. Make it slowly for a few times and you can use it as dough!

★ Do you have to ferment for 24 hours to make old noodles?

A:

It depends on the indoor temperature. For example, the room temperature is quite high now, and it will ferment to twice the original size in three hours, and it is also very sour. At this time, it is necessary to put it in the refrigerator. If you continue to ferment, it will be very sour. It will take about 24 hours in winter, because the overall temperature in winter is low and the flora is not so active, so the time will be longer, or just learn to observe its state.

★ What should I do if I can't master the amount of old noodles?

A: Generally speaking, taking kneaded dough as an example, 500 grams of dough and one gram of alkaline powder are just right, but if the dough is sour, it depends. You can add a small amount of alkali powder several times, and then knead the dough evenly until it is not sour. Don't put too much alkali powder. If it is too much, steamed bread will turn yellow and taste will change.

★ How long can dried noodles be kept?

A:

Dried noodles can be placed in a sealed fresh-keeping bag, in a cool and ventilated place, as long as they are not moldy, or frozen in the refrigerator and thawed directly when used. However, fresh and old noodles should be kept in the cold storage for no more than seven days.

The above is my answer to how to make old yeast. Using old noodles can not only be used to steam steamed buns, but also steamed buns, flower rolls and oil cakes. They are all delicious and have a pure natural aroma. Homemade noodles taste good and the price is cheap. You can have a try if you like.