Materials: rye flour, high-gluten flour, water.
Steps:
1. Mix 50 grams of rye flour and 70 grams of water, stir evenly, put into a clean sealed container, and leave at room temperature for 24 hours. 2. Add 50 grams of high flour and 50 grams of water to the seed solution that has been left for 24 hours, stir evenly, cover and leave for 24 hours.
3. The seed liquid will swell to a certain extent after two days of fermentation, and bubbles will appear on the surface. Take half of the seed liquid, add 50 grams of high flour and 50 grams of water, stir evenly, and leave it for 24 Hour.
4. Take half the amount of seed liquid that has doubled in size, add 50 grams of flour and 50 grams of water, stir evenly, and leave it for 24 hours.
5. Take 80 grams of the doubled seed liquid, add 180 grams of flour and 170 grams of water, stir evenly, and leave it at room temperature for 8-12 hours until bubbles appear on the surface.
6. Take 60 grams of yeast in 5, add 60 grams of flour and 60 grams of water, stir evenly, leave it at room temperature for 12 hours, and use it after it has doubled in size.
Tips:
1. The remaining yeast seeds after use can be stored in the refrigerator, which can save you the trouble of feeding every day.
2. Yeast stored in the refrigerator should be taken out and fed twice a week, with an interval of 12 hours. 12 hours after feeding, when bubbles are formed on the surface, put it in the refrigerator again.
3. When the yeast seeds stored in the refrigerator are to be used, they should be taken out of the refrigerator in advance. After feeding, leave them at room temperature for about 12 hours. The yeast seeds can be used after they have doubled in size.
4. When feeding prepared yeast, the ratio of yeast seeds, flour and water is generally 1:1:1. Of course, the ratio of natural yeast in different formulas will also be different. You can also make your own according to the formula. Make adjustments.
5. The water for making natural yeast can be tap water directly, or boiled and cooled boiled water can be used.
6. The amount of yeast produced can be adjusted appropriately according to your own needs. If the amount of natural yeast in the bread recipe is relatively large, it can be appropriately increased during feeding.