2, then the dough and then add water and flour, and into a slightly hard dough, placed on a flat surface, covered with two beds of sheep were fermented once, and then according to ten pounds of flour one or two alkali ratio, with alkaline water to neutralize the sourness of the dough, repeated after two fermentation can be.
The first time the old bread and noodles is very important, and the dough should be soft and wet, so that the dough at normal room temperature can activate the yeast in the old noodle, so that the yeast began to multiply, the fuller the activation, the more good the effect of flour, so that the production of the buns will be very tasty, and so that the production of the dough can be a long time for the fermentation of the dough, put at room temperature for five days or so will not happen! The dough can be fermented for a long time and will not deteriorate if left at room temperature for about five days.
The old dough is actually a kind of fertilizer, usually a small piece of dough left over from the last fermentation operation, which can be used as a strain after preservation, and the use of this kind of strain has a very good fermentation effect, which can be very good to make the new production of the dough to be fermented.