Solid dough is the original method of making Lubang seeds. Before the refrigerator was invented, people cultivated dough by stirring it once a day, and the dough slowly fermented. Now in order to shorten the working time, liquid Lubang culture is often used, and the fermentation speed is faster. With the help of temperature control in the refrigerator, the fermentation speed slows down, which is beneficial to the preservation of flour seeds, and it is no longer necessary to cultivate them every day, so the operation is more convenient.
The ratio of lactic acid to yeast in Lubang is about 100: 1. The biggest purpose of using Lubang seeds is the function of lactic acid bacteria, mainly to increase the flavor of lactic acid fermentation. In addition, the acid of Lubang seed can soften gluten, make bread tissue softer, delay bread aging, avoid bacterial growth, and have the function of water retention and moisture retention, thus maintaining good wettability and taste of bread.
Cultivation of liquid species.
Generally, it takes about seven days to cultivate Lubang species, and you need to be patient enough to follow up the changes every day.
Today, medium-sized rye flour is selected as seed, which is rich in minerals and has a strong wheat flavor. French flour T55 or T65 is used for continuous cropping and is suitable for making all kinds of bread.
In the production process, the utensils should be disinfected to prevent the generation of miscellaneous bacteria. It is suggested to use a glass jar to observe the state of yeast seeds conveniently. In addition, there should be enough height (above 20cm) to give yeast seeds enough room to grow.
Flour selection: rye flour, French flour (T55 or T65) material.
Day 1: rye flour100g, water110g.
The next day: 200 grams of rye flour and 200 grams of water.
Day 3: 200 grams of rye flour and 220 grams of water.
Day 4: 250 grams of French flour
Day 5: 250 grams of French flour
Materials for the whole process: 500 grams of rye flour, 500 grams of French flour and 530 grams of water.
The Quaker's name for Sunday
Thoroughly disinfect appliances;
Add 100g rye flour and110g water at 25℃ and stir evenly (total weight is 210g);
Sealed fermentation at 28℃ for 24 hours. ..
The next day, take out 200 grams of liquid seeds fermented in the first day, add 200 grams of rye flour and 200 grams of water, stir well, seal, and ferment at 28℃ for 24 hours. the third day
200 grams of liquid seeds were taken out from the liquid seeds the next day,
Continuously add 200 grams of rye flour and 220 grams of water and mix well.
Under the fermentation condition of 28℃, sealed fermentation was carried out for 24 hours for culture.
On the fourth day, 200g of liquid seeds were taken from the third day, 250g of French flour was added, and the mixture was stirred evenly to continue the culture. On the fifth day, 200g of liquid seeds were taken out from the liquid seeds on the fourth day, 250g of French powder was added, and the culture was continued after uniform stirring. On the sixth day, the initial seed culture was completed. At this time, you can keep it in the refrigerator, and you must continue to cultivate it within 2 days, otherwise the strain will be scrapped because there is no energy, which will make all previous efforts in vain.
If water is found on the surface of seed solution during continuous sowing, it should be poured out before continuous sowing.
Remember, if you use Lubang seeds as the source of fermentation, you must wait for a long time, so you will not add them directly, but make them into medium-sized dough first, and let the yeast produce a certain amount before using them.
The cultivation of Lubang species will vary with different flours. No matter from the point of view of protein or ash, different contents will lead to different results, some Lubang will have a strong smell, and some will be mild; Some Lubang species feel acid directly on the tongue, while others feel acid slowly. Lubang species tastes sticky, moist and powdery.
Therefore, when cultivating Lubang, different bakers will choose flour according to their own characteristics and make Lubang with different personalities. Similarly, this part is not good or bad, only likes and dislikes.
Lubang species made of T55 flour in France can show direct and rich flavor, but its water absorption rate is slightly lower, so Lubang will be in a diluted state, which must be paid special attention to.