Old flour refers to flour seeds, which is called flour base in the north and flour head in some places. It's a small dough left over from steaming steamed bread, because there are many yeasts in it, which will be used as strains next time. This kind of steamed bread made of the last fermented flour is called old flour steamed bread.

In contrast, steamed bread made directly from yeast (dry noodles and fresh noodles) can't be called "old noodles". Lactic acid bacteria often exist at the same time in the preservation process of old noodles, which will have a unique sour taste after a long time, so it is necessary to add edible alkali to neutralize its sour taste when steaming steamed bread with old noodles.

Extended data

Some skills of making steamed bread with old dough;

1, it doesn't matter if there is no dough at first. You can make steamed bread with yeast powder first, and leave a piece of 50 to 80 grams when you cut it into shapes. Put it in a sealed box or bag and refrigerate it for more than one day.

2. If you are worried about the lack of fermentation ability of the old noodles, you can add about 2 grams of yeast to help the fermentation at the same time, so that after repeated use for several times, the flavor of the old noodles will become more and more full.

3. Alkali is edible alkali and cannot be replaced by baking soda or baking powder. Pasta with alkali has a special taste. The amount of alkali is very small. You should probably pinch a catty of flour with your index finger and middle finger, add a little water with your index finger, sprinkle some flour on it to form an alkaline batter, and then knead it easily.

4. Preservation of old noodles: put them in sealed boxes or bags and keep them in the refrigerator. It is best to use them often to keep the old noodles full of vitality. Each storage time shall not exceed 5 days. The higher the frequency of use, the stronger the vitality of the old face.