Recently, it was found that the yeast in the supermarket was sold out. How swollen can it be? Experts come in and talk about it?

Yeast is mainly fermented by yeast. In the past, it was mainly fermented by "old noodles". The principle is the same, but the yeast content is high and the fermentation time is short.

"Old noodles" mainly leave a small piece of dough. Basically, 4-5 people in the family can keep the fist size and let the yeast in the dough naturally reproduce. When you use it next time, soak it in warm water for about an hour, then add flour and let it ferment. After fermentation, keep an old noodle.

Note that the remaining "old noodles" must be placed in a dry place, otherwise it will be moldy, but it cannot be placed in the refrigerator, because low temperature will lead to poor fermentation effect. In the past, "old noodles" were put in bowls with flour and then put into flour bags. A hard shell will be formed on the surface of the "old noodles" to prevent the evaporation of internal moisture, which is suitable for yeast reproduction, so it needs to be used first.

Without yeast, dough can ferment normally.

1. First, add some flour to water to make a smooth and soft dough, put it in a container, and then put it in a warmer place for a day. When the dough turns sour, it is ready.

2. Dilute the prepared dough with water, add proper amount of dry flour, soften it into smooth dough, and let it stand for half an hour.

3. Let the dough stand and dry, then knead it smoothly, knead it into strips, and then cut it into steamed bread with even size.

4. Put the cut steamed bread in a warm place and ferment it to twice the size. Steam in boiling water for 10 minute, and the steamed bread is ready.

Every time you make steamed bread, leave a piece of dough in the refrigerator as an old noodle, just take it out and dilute it next time.

Speaking of yeast, when I was a child, the old man always went to the field to pick a wild flower to make yeast. Old people call it "Yinzi" flower, and old yeast is called "Yinzi" in our dialect. This kind of flower is lavender with serrated leaves, and it is a herb. It disappeared in the late 1980s and never appeared in the fields again. Adding its flower juice to noodles will ferment quickly, and the steamed bread will be very sweet and have a faint floral fragrance. Unfortunately, it was not preserved at that time. Later, I searched Baidu and found no similar plants. Friends, if you have any understanding, you can exchange it.

You can make dough without yeast. Make your own face. That is, after kneading the dough, let it naturally sour, so it becomes old noodles. Just add some to the new flour when you use it, and then you have to heat it at this temperature. You can save some noodles every time and use them next time.

You can go back in time. When there is no yeast, people use old flour to fatten their hair. The noodles made in this way are more fragrant and simpler. It's just that now everyone is killing time at home and reliving childhood memories. When kneading dough, set aside a piece of dough, the size of which is up to you. Leave it for two days, and you will find that there is a gap in the middle and it is slightly sour. At this time, you can put it in the flour you want to make and mix it together. Ferment in a warm place. When you see that the dough is about twice as big as before, use a small amount of flour alkali or baking soda. The amount depends on your dough and the degree of fermentation, generally around10g. Melt it with a little water and knead it in noodles. As long as you smell that the dough is not sour. See you when you wake up, and you can steam steamed bread.

Besides using yeast, dough and dough, there is a better way:

Add some pure grain brewed liquor and honey or sugar when kneading dough. In this way, not only the dough is made quickly, but also the steamed bread is done. A photo outside and an avatar inside are very good!

Then you should mix a little less dough first, mend it and seal it, and it will be a little sour in two or three days. Then, use this to make old dough, dilute it with water, and steam steamed bread with the dough made of this water. Remember, every time you steam steamed bread, you should reserve a steamed bread, don't steam it off, and continue to use it as an old steamed bread next time.

Yeast powder may be unknown to many friends. Yeast contains amino acids and peptides of human body 18, which is very beneficial to human body. If a friend finds that there is no yeast powder when making bread, he can use a variety of things instead, such as honey, liquor, sugar and so on. , depending on the production environment.

Healthy honey can be replaced by baking powder. The method is as follows: according to the ratio of adding 250 ml of water to 500 g of flour, 1.5 tbsp of honey, pour honey into the water for kneading dough, knead the dough evenly, put it in a basin, cover it with a wet cloth and let it ferment for 4-6 hours. When the dough expands to twice its original volume, it can be used. If you smell the sour dough, you can add some alkaline water properly and knead it well before using it. This is an innovative method.

There is also a small piece of flour (just mix it with a handful of flour) and put it in a bowl, with or without a cover, for a few days. This is a kind of flour. When you use it, soak it in water first. If it is sour, you can put some alkaline flour to neutralize the acidity, and then steam the steamed bread with flour and dough. Remember to pour out a small piece of flour for the next time when steaming. If the seed flour is not used for a long time, it can be put in the refrigerator or frozen.

Just put the noodles in the box casually with water, cover them with fresh-keeping bubbles, and put them in a place with large heat exchange capacity for a day or two, and naturally initiate the substitution of noodles.