How to make fresh yeast is as follows:

Preparation materials: 100g raisins, 300g water, 240g whole wheat flour, 160g water

Steps:

1, the first day: add 100g raisins plus 300g water in a cup and leave it covered at room temperature.

2, the second day: open the lid of the cup, gently shake, continue to cover the lid room temperature. Shake several times a day without opening the lid.

3, the third day: open the lid, gently shake, continue to cover the lid room temperature. Shake several times a day without opening the lid. If there is mold on the surface of the mold, remove the mold, continue fermentation. If the mold is more difficult to remove clean, the whole bottle thrown away.

4, the fourth day: raisins all floating. Open the lid can smell a very fragrant flavor, yeast liquid is ready. Yeast liquid in the refrigerator can be used for 3-4 months, every month to open the lid to change the air and feed a spoonful of sugar to maintain activity.

5, the first fermentation: take 80 grams of yeast liquid (raisins do not need to be filtered out), add 80 grams of whole wheat flour, mix well, room temperature fermentation for about 2 hours to 2 times the size.

6, the second fermentation: continue to add 80 grams of water and 80 grams of whole wheat flour, mix well, room temperature fermentation for about 2 hours to double the size.

7. Third fermentation: continue to add 80g water and 80g whole wheat flour, mix well, and let ferment at room temperature for about 2 hours until double in size. (In the picture, the fermentation was only 1.5 times, because I was in a hurry to go out, so I just threw it into the fridge).

8. Send the fermented seeds into the refrigerator to recuperate overnight, then you can use them. If you can't use it all at once, you can put it in the refrigerator for a long time and feed it once a week to keep it alive (equal amount of water powder). But if it gives out a strange odor, don't use it again.