What are the skills of making dough with old bread?

1. First, prepare a proper amount of dough, pour a little water and flour to make the dough soft and wet, and put it in warm water for 4-5 hours.

2. Then add water and flour to the dough to make a slightly hard dough, put it on the flat ground, cover it with two quilts and ferment it once, then neutralize the sour taste of the dough with alkaline water according to the ratio of 10 kilograms of flour to alkali, and ferment it twice repeatedly.

It is very important to knead the dough for the first time for the old bread. The dough should be soft and moist. This kind of dough can activate the yeast in the old bread at normal room temperature, and make the yeast start to multiply in large quantities. The more fully activated, the better the dough. The steamed stuffed bun made in this way will be very delicious, and the dough made in this way can be fermented for a long time, and it will not go bad if it is left at room temperature for about five days.

Old flour is actually a flour fertilizer, usually a small piece of dough left over from the last fermentation operation. After preservation, this dough can be used as a strain. The fermentation effect of this strain is good, and the newly made dough can be fermented well.