The development of natural yeast(tian ran jiao mu yang cheng ji )

The development of natural yeast

Introduction:

"I've made natural yeast many times before. I read other people's blogs, but either I didn't raise it successfully or I didn't ferment the bread successfully. They all died on the way. Many breads in the book of new words of bread have natural yeast. If we don't raise them, we can't make them. So we decided to raise them again, step by step, according to the steps in the book. It has been almost three weeks. We have raised them well and made them successfully. (Note: in the book, I try medium gluten flour. I use high gluten flour with a protein content of 12.5) "

Production steps:

Step 1: raisins first, about a week. Water 60g, honey 10g, raisin 30g. Add honey and water, stir evenly, pour into the bottle which has been scalded by hot water and controlled to dry, add raisins, seal, store in the shade, shake the bottle once a day.

Step 2: there is a small episode, raisins absorb water, the longer the time, the less water, I'm afraid the last bit of juice is gone, as can be seen in the picture, the water level of No. 13 is much lower than that of No. 12

Step 3: about a week later, raisins float slightly (too little water, floating is not obvious), there are many bubbles on the surface of juice, it's OK

Step 4: the first day: 1. Filter the grape juice with filter screen as yeast liquid, and discard the raisins. I took out 36g yeast liquid. 2. Take yeast liquid as 100 parts, add 185 parts of high gluten flour and 2 parts of maltose, and stir them into a ball in a blender. My weight is 36g yeast liquid, high gluten flour 36 * 1.85 = 67g, maltose takes up a little bit with chopsticks. During kneading, you can feel that the dough is very dry, and the dough can only be formed when you dip your hands with water for 3 times. Cover with plastic film and ferment at room temperature for no less than 16 hours.

Step 5: the next day: 1. Fermentation for more than 16 hours. The dough is just 100g. The picture below shows the state after fermentation, which is not as dry as before.

Step 6: the next day: 2. Mix 100 parts of dough, 100 parts of high gluten flour, 50 parts of water and 2 parts of maltose to form a dough. My dough is just 100g, adding 100g of high gluten flour and 50g of water. Maltose takes up a little with chopsticks. The chef still thinks it's very dry, and it's very hard for the chef to beat the dough. The picture below is a very full pot with fermentation for more than 16 hours.

Step 7: the next day: 2. Mix 100 parts of dough, 100 parts of high gluten flour, 50 parts of water and 2 parts of maltose to form a dough. My dough is just 100g, adding 100g of high gluten flour and 50g of water. Maltose takes up a little with chopsticks. The chef still thinks it's very dry, and it's very hard for the chef to beat the dough. The picture below is a very full pot with fermentation for more than 16 hours. 3. Take 100 parts of dough, add 100 parts of high gluten flour, 50 parts of water, 2 parts of maltose and 1 part of salt, stir well, and ferment at room temperature for more than 16 hours. My weight is 250 pieces of dough, 250g high gluten flour, 125g water, 5g maltose and 2.5G salt. This time, it was fermented at 27 ℃ in the fermentor, and the dough was very soft after fermentation. The third day: the same proportion. My weight is 125g of dough, 125g of high gluten flour, 63g of water, 2.5G of maltose, 1.25g of salt, stirred by the chef, fermented at 27 ℃ in the fermentor for more than 16 hours. When the dough is taken out, it is also very soft and has obvious sour taste. Day 4: same as day 3

Step 8: day 5: test the pH value of the dough. The method is to take 10g dough and add 50g water to stir it into liquid. With pH test paper, the pH value is about 5.5

Step 9: day 5: test the pH value of the dough. With pH test paper, the pH value is about 5.5

Step 10: day 5: repeat day 3. Take 125g of dough, add 125g of high gluten flour, 63g of water, 2.5G of maltose, 1.25g of salt, beat by the chef, put it into the fermentor, ferment at 27 ℃ for more than 16 hours. The state after fermentation is as shown in the figure

Step 11: about preservation: the book says to wrap the dough with plastic wrap, wrap it tightly with canvas and put it in the refrigerator. I don't have canvas, so I use airtight bag to keep it.

Step 12: but pinch, the actual situation is very tragic. The preservative film is broken, it's the preservative film, not the seal. Amazing vitality

Materials required:

Raisins: moderate

High gluten flour: right amount

Water: moderate

Honey: right amount

Maltose: right amount

Salt: right amount

Note: my solution is to seal the bag and not empty the air, so that the yeast will have space when it grows up. In fact, the plastic wrap will be broken, but it's much better than the first time. The picture on the front page shows the country bread made with this yeast. It's good. Later, it's also made with fig country bread and raisin country bread, and Lao Wu's favorite whole wheat snack bag. Later, it's sent out one after another. This yeast is not bad. It has survived for at least three weeks

Production difficulty: God level

Process: others

Production time: several days

Taste: other

Chinese PinYin : Tian Ran Jiao Mu Yang Cheng Ji