Natural yeast is cultivated by a variety of bacteria covering grains, fruits and nature. Natural yeast has better flavor than ordinary yeast, because it can make flour fully absorb water and take a long time to mature. On the other hand, natural yeast is cultivated by many kinds of bacteria, and each kind of bacteria will give off a different flavor when baking, which makes the flavor of bread more diverse. At the same time, the bread made by natural yeast is still soft for a long time and tastes particularly good.

High glucose tolerance type:

High-sugar tolerant yeast is suitable for dough with sugar content above 5% (the ratio of sugar to flour). This is a kind of quick-drying yeast, which does not need to be dissolved in water in advance. Generally speaking, the dosage is about 1% powder. Please see the formula for the specific amount. If you put too much, the fermentation speed will be faster, but it will also have a bad yeast smell. If a small amount can be used up in a short time, it can be stored at room temperature. If you buy too much, you need to seal it and keep it in the cold storage.

Fresh yeast:

If there is no fresh yeast, we can use our usual instant dry yeast. I have read many opinions about the dosage, some say 1/2, some say 1/3, and some say 40%. I usually hold it at 1/3. When in use, it is dissolved in warm water and then mixed with other raw materials. The package says to keep it at 4℃ for 40 days. I couldn't use such a big piece, so I divided it into small pieces and froze it. It was still usable. But since it is stored in cold storage, too low temperature will definitely have an impact. The sooner you use it, the better.

Natural yeast:

Japanese natural yeast can be used to make natural yeast bread without complicated and long fermentation process. It is cultivated with yeast and lactic acid bacteria attached to grains, wheat, rice, sake koji and water. Before use, it needs to be mixed with warm water at 30℃, which is twice the amount of yeast, and allowed to mature at 25-28℃ for about 30 hours, and then the required amount is used and temporarily stored in cold storage.

White god yeast:

It is a natural yeast, but it can be made into dry yeast, which does not need to be refrigerated and transported (it needs to be refrigerated after opening), and the fermentation speed is the same as that of ordinary instant dry yeast. The granules are a little bigger than the instant dry yeast we often use. The difference from instant dry yeast is that it needs a pre-fermentation process, and it only needs to be soaked in warm water at 35℃ for 10 minute, which is not troublesome. A bag made of this yeast. Look here.