Of course. Dough starter, also known as leaven head, dough fat, old fat, dough starter and old yeast, is a multi-strain mixed fermentation system, which mainly depends on the respiratory synergy of microorganisms such as yeast, mold and lactic acid bacteria to change the texture and flavor of steamed bread.

Different regions have different practices. Some places use corn flour and wheat flour, and some places only use wheat flour. When I was a child, I grew up eating old fermented steamed bread made by my mother. Steamed bread is sweet and tough, full of wheat flavor.

With the improvement of living standards, most families now use baking powder to make dough, which is convenient and fast. The steamed bread is fluffy and soft like a sponge. Lost the original flavor of steamed bread.

Every time you steam steamed bread, leave a piece of flour in a flour bag or dry it. Next time you steam steamed bread, take it out and break it into small pieces and soften it with water. This is the easiest way.

Today, let's share the practice of old yeast: the most traditional method of making old yeast, yeast and flour fertilizer. Steamed steamed bread is sweet, soft, delicious, chewy and simple. You can continue to use it once, just leave a piece of flour after each steamed bread.

-Start making-

Detailed practice steps:

Step 1: Add 250g of flour and 160g of fermented grains to the flour, stir, then add warm water about 10ml of water, and mix the flour.

Step 2: After the dough is cooked, put it in a container, cover it and put it in a warm place for fermentation.

3. The fermentation is successful until the hand-opened surface has a honeycomb with uniform size and no pungent sour taste.

4 Knead into a ball and put it in a flour bag for preservation, and dry it into a hard shell!

It's the first time to make this without old yeast, and then steamed steamed bread is the same. With the development of society, there are fewer and fewer people who make old yeast, so it is more convenient to use baking powder, but steamed buns are very different. It doesn't taste good

I am Tang Xiao, the original author of headline food. I hope my sharing can help you. How do you make old yeast? Leave a message in the message area below, learn from each other and grow up with each other. Thank you.