Answer, what is the function of yeast and natural leaven?

It refers to the bread of the middle method.

The earliest bread did not have such a developed bio-industry as it does now, so old noodles were used as leaven. That is, the driving force for the proofing of bread.

Here's a recipe I shared in Tieba that I used in my work. I can give you a reference.

The middle planting method is a method of making some of the ingredients in the recipe: part of the flour, part of the water, and all the yeast into a ball, fermenting it into a seed surface, and then mixing other ingredients in the recipe into bread dough, which is used to make bread and proofing mature bread. The advantage of this method of proofing bread is that the amount of yeast used is reduced, the dough rises more fully, and the resulting bread is more flavorful and slower.

Recipe: Seed Noodles:

12,500 grams of high-gluten flour.

6500 grams of water.

Yeast 250 grams.

Main noodles: 12,500 grams of high-gluten flour.

6500 grams of water.

4500 grams of sugar.

3000 grams of egg mixture.

2500 grams of butter.

250 grams of salt.

Method: 1. Modulate the seed surface:

Flour + instant dry yeast mix well.

Add water and stir until the dough is tucked away, free of dry powder particles, and non-sticky.

Place in container, seal, let rise for 2 hours, or place in refrigerator overnight.

2. Make the main dough:

Stir the prepared seed noodles + the remaining water in the recipe + egg liquid + sugar together until they are paste.

Add the remaining high-gluten flour and stir until the gluten has expanded to about 60% (the dough is shiny at this time, and it is difficult to break it by hand).

Add butter, add salt, mix slowly and then quickly until the gluten is expanded. (Pull up a small dough with your hands, you can use the fingers of both hands to stretch out a uniform membrane, and when you break the membrane, the lines are smooth and toothless).

3. Divide, divide the dough into the required size, and then roll it round. Cover the middle with plastic wrap and let rise for about 30 minutes.

4. Pat the dough flat and vent it, and shape it. Plating.

5. The final proofing temperature is 38 degrees Celsius and the humidity is 85%. (If the temperature is too high, the lactic acid bacteria in the dough will grow and multiply faster than the yeast, so the bread will become too acidic.) If the temperature and humidity are too low, the bread will rise slowly and the productivity will be low.

If the humidity is too high, the internal tissues of the bread will not rise evenly and may cause the skin to blister. ）

6. Brush the egg wash or decorate other ingredients (it is best to sieve the whole egg wash after beating it, so that the bread skin is more delicate) 7. Baking, cooling and packaging. Web article).

Students who love to make pasta must have heard of the three types of baking powder, baking soda and yeast powder, which almost all play a role in fermentation and expansion in pasta.

It's no wonder that there are many people who don't understand the difference between them, and even may make mistakes when making pasta or use each other instead, in fact, doing so is likely to waste your dough, because baking powder, baking soda and yeast powder themselves do not have the same effect, and the following Lin Da will answer them one by one.

1. The appearance is different. Baking soda is pure white in color and is a very fine powder substance, while yeast is brownish-yellow in color and is a smaller particulate matter, and the appearance of the two is not the same;

The ingredients are different. Baking soda, also known as baking soda powder, is mainly composed of sodium bicarbonate, which is a chemical substance, while yeast powder, also known as yeast, is a fungal microorganism that has not been decomposed.

3. Different fermentation methods. The fermentation method of baking soda is chemical fermentation, which mainly uses the chemical reaction of baking soda to produce carbon dioxide when it encounters water for the fermentation of the expanded dough, while the fermentation method of yeast is biological fermentation, which uses the respiratory reaction of yeast to spit out gas after encountering water to ferment the dough, and the two fermentation methods are different;

4. The scope of use is different. Baking soda is mainly used in soda, dough puffing and various soda drinks, while yeast powder is mainly used in bread, buns, steamed buns and other pasta fermentation, so the main scope of action of the two is different.

What is baking powder?

Baking powder is a compound baking powder, the color is also white, the main raw material is baking soda, and other ingredients citric acid, malic acid, starch and other auxiliary materials play a role in helping baking soda to stabilize fermentation and do not leave alkaline taste, so that baking powder in the food does not affect the original taste of food.

What is the difference between baking powder and baking soda and yeast powder?

Baking powder is also baking powder thoughHowever, its main scope of use is the fermentation of pasta, including bread, cakes, steamed buns, buns, fritters and even some bubble shrimp and other dishes that need a crispy texture, because the main ingredient is also sodium bicarbonate, a chemical, so the amount in food can not be too much, and a small amount of use will not affect the original taste of food;

1) Baking powder and baking soda are both chemical raw materialsIf you feel that the dough is too slow in cold winter, you can double the amount of yeast powder, 500 grams of flour with 10 grams of yeast, the dough will not only ferment faster and taste more fragrant, the actual test is effective.

2) When the dough is raised, you can also add a little sugar to increase the nutrition of the yeast to make it more active, so that the fermentation speed will also become faster.

(3) If there is no yeast powder at home, you can also use honey instead of yeast potato, generally a pound of flour plus 20 grams of bee honey mix well and knead it with water, and the humidified cloth can be well after proofing for about 4 hours.

Epilogue. In fact, these ingredients not only need to be paid special attention to when making noodles, but also need to strictly control the amount when making other foods, drinks and sodas, otherwise it will also lead to poor food taste, and the effect is the opposite!