As long as women know the words "old leaven head" (dough head, starter, old fat), because the most primitive way to make dough is to use it, how did the old leaven head come from? Let's see how Bian Xiao explains this problem.

Tools/raw materials

Laojiaotou

manufacturing method

Methods/steps

1

First, the natural flour planting method of Chinese pastry:

1. Mix 38g of flour with 19g of water, knead into dough, then seal it with plastic wrap, and ferment it at a temperature for 24 hours.

Please click to enter a picture description.

2

2. After 24 hours the next day, discard half or at least half of the fermented dough, add the remaining dough, mix it with water and knead it into dough, then seal it with plastic wrap and put it in a place with temperature for fermentation 12- 16 hours.

Please click to enter a picture description.

three

3. After the third day 12- 16 hours, still discard half or at least half of the dough in fermentation, add the remaining dough, mix it with water and knead it into dough, then seal it with plastic wrap and put it in a place with temperature for fermentation 12- 16 hours.

Please click to enter a picture description.

Please click to enter a picture description.

four

After about two days, our old leaven is ready, which can be used to make steamed bread and steamed buns. The package made of it is definitely better than that made of yeast ~ the natural noodles made from it take 4 days, which is worth waiting for. In order not to waste every time when I made flour seeds, I divided the dough into two parts and then added flour and water for the next step, so I finally got a lot of flour seeds.

Please click to enter a picture description.

Please click to enter a picture description.

five

If you use the prepared noodles for a short time, put them in the refrigerator, otherwise, put them in the refrigerator and take them out and thaw them in the refrigerator the night before use. But according to my experience, noodles turn yellow after being put in the refrigerator for more than two or three days. In order to avoid the deterioration of noodles cooked for several days, it is best to freeze them, use them soon after thawing, and then make them. Natural yeast should be fed. If you cook steamed bread at a long interval, feed it once a month, adding flour and water every time.