2. After mixing, put it in a sealed glass bottle sterilized at high temperature. It is best to keep the temperature at 26℃ during the culture, open the bottle cap, stir 1-2 times a day, and change the fresh air.
If it is normal, it will be completed in about 4-6 days. After completion, raisins swell and float, with some sediment at the bottom and a lot of white foam on the surface.
4. Mix the planted materials, knead them until the dough surface is smooth, and put them in a container at room temperature of 25℃-26℃, 12 hours, and the dough will expand to at least 1 times.
5, and then100g of flour,100g of seeds, and 60g of water12h to update once. Update four times. The dough swells to at least 1 time.
6. Take out the natural yeast dough in advance before use, update it once with 100g natural yeast dough, 100g medium flour and 50g water, take 77g as fermentation seed, and then update the rest twice and then store it in cold storage.