Chinese Food
Journal of natural fermentation cultivation of blackcurrant
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It's still from Liangshu's seed bean and fruit course. Thank you very much for your patience. Once again, I would like to recommend uncle Liangshu's delicious bread. According to the common proportion of the family raised their own kind of noodles. This is also a thing to adhere to. Once started to raise, we must use and continue to raise. I hope I can keep going.
Cooking ingredients
Cooking Steps
Step1:1. Put the three materials from the original seed together and knead them into a small dough. Ferment at room temperature of 26 ℃ for 12 to 16 hours. 2. Continue to use the materials (including the seed noodles) to form a smooth dough. Put them in a box at room temperature for 1 to 3 hours and there is a sign of fermentation. Refrigerate them in a 5 ℃ refrigerator and keep them for 3 days or continue to use them in proportion. 3. According to this formula, about 370g of natural yeast species can be obtained. The addition proportion is about 20% of the bread formula dry powder. When making bread, it still needs to be used with high sugar resistant dry yeast or fresh yeast.
Step2:For the second time, it's the same proportion. I have to give up a piece of my yeast. Because I can't use that much
Cooking tips:I use Queen's soft toast. There are skills in making delicious dishes.
