天然酵母1（Natural yeast 1）.docVIP

天然酵母1（Natural yeast 1） Phase I seed solution An ecological environment natural yeast contains very complex, which is the most important for us yeast (yeast) and Lactobacillus (lactic acid bacteria), yeast is the expansion of the main fermentation of bread, while lactobacillus is making a strong acidity environment, so that other harmful bacteria cannot survive, this is the natural yeast in the sour source. The process of producing natural yeast is actually making a suitable environment (a liquid) for raw materials of yeast (yeast) and Lactobacillus (lactic acid bacteria) to thrive, until the formation of a stable state (yeast). Yeast (yeast) and Lactobacillus (lactic acid bacteria) all need starch to maintain, so we should always use starch to feed natural fermentation. My prescription liquid is transferred from the The Bread Bakers Apprentice, the following is my actual amount, is half of the book. First day： Rye powder 2.125 oz (60 grams) 3 oz water temperature (85 grams) Wild yeast (yeast) are everywhere, so used to make liquid raw materials are now used rye flour all sorts of strange things, or whole wheat flour is common. Wild yeast is also a good variety, what we want is for those of the flour, the flour has wild yeast easier than the rye wheat for wild yeast growth, so the selection of raw materials made from rye. The past (domestic is) a lot of fruit, yogurt, and instant yeast as raw materials for fermentation culture prescription, but the raw materials of yeast (yeast) are not suitable for flour environment, easy to active in the first few days, ten days later, slowly lost vitality, the success rate is relatively low. I was leading in tap water, some people say to drink bottled water, some places may water especially hard, bleaching powder is too much, I think since it is to raise long-term, it is necessary to find the most convenient and inexpensive way, otherwise difficult to sustain, so try to tap water. Mix powder and water. The second day： High powder