70g medium flour (from seeds)

100g seed (fermented seed)

Natural yeast dough100g (fermented seed 2)

Medium flour100g (fermented seed 2)

Washed raisins100g (concentrated solution)

Water100g (concentrated solution)

Sugar 10g (concentrated solution) is equivalent to food.

50g concentrated solution (seed)

Medium flour100g (fermented seeds)

60 grams of water (fermented seeds)

50g of water (fermented seed 2)

77 grams of fermented seeds

Medium powder 3 10g

6.4 grams of salt

Water is about 208 grams.

Recipe practice:

1. Mix and put in a sealed glass bottle sterilized at high temperature. It is best to keep the temperature at 26℃ during the culture, open the bottle cap, stir 1-2 times a day, and change the fresh air.

2. If it can be completed in about 4-6 days under normal circumstances, the finished raisins swell and float, with some sediment at the bottom and a lot of white foam on the surface.

3. Mix the planted materials, knead into dough with smooth surface, and put it in a container at room temperature of 25℃-26℃ for 12 hours, and the dough will swell to at least 1 times.

4. Sow with100g of Chinese medicinal powder,100g of seeds and 60g of water for12h. Update four times. The dough swells to at least 1 times the size.

5. Take out the natural yeast dough in advance before use, refresh it once with 100g natural yeast dough, 100g medium flour and 50g water, take 77g as fermentation seed, and then refresh the rest twice and then store it in cold storage.