The 1st kind of old noodle fermentation

In our rural areas, making pasta is basically using old noodles to ferment. The so-called old noodles are a piece of dough purposely left over from the last time you made steamed buns or buns, which are very rich in yeast. Put them dry in the basin, and when you use them next time, soak them in warm water, soften them, and then add flour and noodles can be. Because the weather in the north is drier, this way of preserving the old noodles is also better, don't have to worry about putting it for a long time will be moldy, but this method in the south is not very suitable, the weather in the south is more humid, this old noodles are prone to breeding bacteria or mold.

The old noodle buns made from the old noodle have good fermentation and are very flavorful to eat. This old noodle aspect also has a great feature, that is, if the fermentation is overdone, with a little alkali can remove the sour flavor, does not affect the flour consumption at all!

The 2nd type of ordinary yeast fermentation

The 2nd type is the ordinary dry yeast fermentation, which is the one we usually use the most. Generally we use this kind of dry yeast to ferment flour, 100 grams of ordinary flour with 1 gram of dry yeast can be fermented. We often use it to make buns, steamed buns, rolls and other pasta, is very practical and most used.

The third is the high sugar resistant yeast fermentation

If we are making bread, the flour inside the sugar is too much, the ordinary dry yeast can not be used, because the ordinary words can not rise, this is the use of high sugar resistant yeast. General production of bread, sugar accounted for more than 5%, it is necessary to use this high sugar-resistant yeast.

The above said the use of these 3 kinds of yeast, the following let us take the ordinary yeast as an example, use it to steam buns! Let me tell you the steps to do it. The dough I sent out with this method is very fluffy, no dead surface, etc., very delicious!