Before each use, take it out of the refrigerator and warm it back and forth (at room temperature of 20℃ for about 6 hours) until many small bubbles appear on the surface and you feel your activity has recovered, and then feed it. (If there are many yeast seeds or high activity, you don't need to feed them directly. ) Feed high flour 1cup+ 3/4cup water (i.e. the ratio of high flour to water is close to 1: 1). After feeding, when they reach the peak and there are many big bubbles on the surface (about 6 hours at 20℃), take the required amount and use it. In addition, there is no need to wait for the temperature to rise. If you don't wait for the temperature to return, let them stay a little longer and replenish their nutrition when they wake up. Generally, they are taken out of the refrigerator before going to bed, fed at room temperature, and slowly warmed up to eat, and then they can be cooked the next day or afternoon, or eaten as snacks at night. Sometimes the yeast seeds just grow to the peak and start to droop, and sometimes they are used before they grow to the peak, so that the mixed dough can ferment for a long time. Take a proper amount of bread and the remaining yeast seeds, wait for a period of time, and when small bubbles begin to appear on the surface after the peak period, cover them and put them in the refrigerator for preservation. After a period of storage in the refrigerator, when the yeast slowly absorbs all the nutrients, after a few days, they will gradually separate the powder from the water, and there will be a layer of light gray water on the surface. When you take it out of the refrigerator and use it, you will pour out the gray water before feeding it. If you don't use it anymore, you should take it out for a week or two, pour some out, and then feed it to keep the vitality and acidity of the yeast. Another way to deal with the remaining yeast seeds after making bread is to directly feedback the amount of yeast seeds taken out before. According to the usual feeding method and proportion, you can put it back in the refrigerator immediately after feeding and mixing. This method can ensure the quality of yeast seeds unchanged. As long as everyone insists on making bread more than once a week, this method can be used all the time! It can not only avoid excessive fermentation caused by temperature problems or forgetting to put it back in the refrigerator (cold storage), but also reduce the chance of yeast spoilage due to contact with bad bacteria. I think this method is really good. The newly-made yeast is new and invisible, so it is best to do semi-natural fermentation first, that is, both natural yeast and dry yeast (available in the market) are used. Example: (Take out the yeast seeds in the refrigerator and wake them up (room temperature is 20℃ for about 6 hours). After feeding, take 100g, and add it to Porter's toast formula. In the original recipe, the high flour and water in the main dough were reduced by 50 g each. Therefore, in the main dough with total flour of 300g: high flour (285 g-50 g); Water (120g-50g); Dryyast is reduced to 3.3g). After feeding for about two months, the fermented seeds begin to settle, and some oil-free bags can be made by full fermentation. The amount of natural yeast is about 25%-30% of the formula powder.

The method to speed up the temperature return of yeast seeds: every time you make warm milk with warm water or bread, heat it to about 35 degrees to wake the yeast seeds. Just add them to the required yeast seeds and mix them thoroughly. Yeast seeds can become active in only 10- 15 minutes, so they can be added to flour for use. The time required to make bread is 2-3 times that of ordinary artificial yeast. If you reach the highest point after feeding, and then fall back, the speed of falling back is slow, which means that the consumption of nutrients inside is not fast, and it also means that it is not easy to separate powder from water. The smaller the bubble, the hungrier the stomach, and the vitality begins to decline. The suitable growth temperature of yeast culture period is between 20 ~ 26℃, and the smell of yeast is changed: for example, if raisin yeast adds the smell of apple, raisin seeds must be fermented first, and then apples are added for feeding, so apples are full of flavor. If your yeast is not active enough, you can try to feed it with some broken pulp or fresh juice, of course, the original cultured pulp! Or you can add fresh milk and yogurt instead of feeding water, but the amount is not too much, 30-50g each time is enough, and then replace sugar with the same amount of high-gluten flour and natural honey, and the amount is about 10% of the feeding powder.

Seeing that he said that the ratio of yeast and water should be adjusted to 1: 1, it was convenient to calculate the ratio of flour and water in the recipe, so I followed his example and adjusted the state of yeast between dough and batter. At this time, the yeast content is 50%. Therefore, when adding flour and feeding with water, the amount of gouache changed.

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Before feeding, there was a little separation of water and flour, and the batter could not be hung on the stirring rod, so it flowed down at once.

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Usually after feeding, the concentration is like this ... the batter hangs on the stirring rod ... and the fluidity is not very good. ..

The change of formula is that only one third of flour is generally reduced, and about 30%-40% is replaced by yeast. ....

If 100g natural yeast is used, the amount of powder and water in the original formula will be reduced by 50 g.

Supplementary explanation:

The chemical use of natural yeast is to drink, make soup, and become fruit vinegar after one year. Ask yourself the information of the respondent's sub-account.

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