1, with a good fertilizer slurry and noodles, after a "long" fermentation process.

2, then entered the kneading stage, because of this special way, at this time the fermented dough will smell sour odor, need to put lye to synthesize, you get the old bread that special aroma.

3. . Take a handful of alkali with water to melt (slightly thicker) add some noodles, knead well, then add some noodles, and then knead well ...... so on and so forth. Until the dough does not smell sour, by the light alkali fragrance but instead of it can be.

4. Continue to knead until the cut surface without air holes, dense and delicate until.

The old noodle is the seed of the flour, the north is called the noodle lead, there are some places called the head of the noodle. It is a small group of noodles left over from the fermentation of steamed buns, due to the presence of many yeasts inside, the next time you ferment the noodles as a strain. This kind of steamed buns steamed with the last fermented flour as the strain is called the old noodle steamed buns.

On the other hand, the yeast (dry and fresh) is used to directly ferment the steamed bread can not be called "old noodles" steamed bread. The old noodles in the preservation process will often have lactic acid bacteria at the same time, hair a little longer there will be a unique sour taste, so with the old noodles steamed steamed buns need to add edible alkali to neutralize its sour taste.