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The cultivation of natural yeast

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I've made natural yeast many times before. I read people's blogs. But either the yeast is not raised successfully or the bread is not fermented successfully. It's all abandoned halfway. A lot of bread in the new words book of bread has natural yeast. If you don't raise it, you can't make a lot of bread. So you decide to raise it again. Follow the steps in the book step by step. It has been almost three weeks. It's well raised. It's also successful in making bread. (note - try medium gluten flour in the book. I use high gluten flour with protein content of 12.5.)

Cooking ingredients

Cooking Steps

Step1:Raise raisins first. About a week. 60g water, 10g honey and 30g raisin. Stir honey well with water. Pour in a hot water bottle. Add raisins. Seal. Store in a cool place. Shake the bottle once a day.

Step2:There's a little episode. Raisins absorb water. The longer the time is, the less water is. I'm afraid that 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

Step3:About a week later, the raisins will float a little (too little water, not obvious). There are many bubbles on the juice surface. That's OK

Step4:The first day - 1. Filter the grape juice with a filter screen as yeast solution. Discard the raisins. I take out 36g of yeast 2. Take the yeast solution as 100 parts. Add 185 parts of high gluten flour and 2 parts of maltose. Stir in the blender to form a ball. My weight is yeast juice 36g. High gluten flour 36 * 1.85 = 67g. Maltose takes up a little with chopsticks. When kneading the dough, you can feel the dough is very dry. The dough can only be formed when you touch your hands with water for three times. Cover with plastic film and ferment at room temperature for no less than 16 hours.

Step5:The next day - 1, fermentation over 16 hours. The dough is just 100g (it is estimated that the water will evaporate). The picture below shows the state after fermentation. It's not as dry as before.

Step6:The next day - 2. Take the dough as 100 parts, high gluten flour as 100 parts, water as 50 parts and maltose as 2 parts and mix them into a ball. My dough is just 100g. Add 100g of high gluten flour. 50g of water. Maltose takes up a little bit with chopsticks. It's still very dry when stirred by the chef. It's very hard to beat the dough by the chef. Below is the state of fermentation for more than 16 hours. A full basin.

Step7:The next day - 3, take the dough as 100 parts, add 100 parts of high gluten flour, 50 parts of water, 2 parts of maltose and 1 part of salt, mix well, ferment at room temperature for more than 16 hours. My portion is 250 dough, 250g high gluten flour, 125g water, 5g maltose and 2.5G salt. This time, the fermentation was carried out in the fermentation tank at 27 ℃.