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The weather here has been very hot recently, and the room temperature is basically around 27 or 8 degrees without the air conditioning. It suddenly occurred to me that this temperature is not the best temperature for making natural yeast! Then ferment natural yeast by yourself. After it is fermented, we can make sourdough bread, old noodle steamed buns, Hanamaki, etc.!
There is a foreign bread book at home. My husband bought it for me on a business trip. I made sourdough noodles according to the method in the book. The method is very simple. You don’t need to abandon the seeds. Add 3 grams of whole wheat flour and 3 grams of water to the jar, and you'll have a sourdough starter in 7 days. As long as your jar is sterilized well and no hair grows during this period, there is basically no problem. I succeeded in the first time...
Full version with pictures and text:
recipe:
Sourdough starter: On days 1 to 7, mix 3 grams of whole wheat flour and 3 grams of cold boiled water (see video for details)
Sourdough starter: Make only one European bun. Small portion recipe: 3 grams of sourdough starter, 30 grams of water, 30 grams of flour and fermented overnight.
Sourdough bread: 175 grams of water, 250 grams of high-gluten flour, 4 grams of salt, 63 grams of sourdough seeds (75 grams are added in the video). It doesn’t matter if you add 63 grams. Adding less will have little effect, otherwise there will be too much yeast at once. , you still have to think about consumption.
Bake: Bake in a casserole or cast iron pan, first bake at 230-250 degrees for about 25 minutes, then open the lid and bake at 220 degrees for about 10-15 minutes