The magic of life makes it easy to recall the past, and on the first day of the first year of the Japanese Reiwa era (May 1, 2019), he left Tokyo after a year of bread study life. At that time, I thought that I wanted to come and go often, but then there was no later. Sighing, flipping through the notes of Nichiren, seeing the starting recipe of the rye sour seed, suddenly wanted to eat a mouthful of rye sour packets, a big one, wanted to add more melon seeds and pumpkin seeds in it, cut into 6mm thin slices, sandwiched with some refreshing pickles and meat, put on some cold beer, then you can open the mobile phone, chat with your friend Yun, chew the aroma of rye in the slight acid, listen to her Beijing cavity: "Life, what meaning can it have?" Just look forward to it. ”......
Since I thought about it, let's take action, so I raised a species, and the "parenting" process is here with a simple record for your reference.
Although the raw materials for planting are simple, because they are easy to confuse, they still have to confirm the eyes with everyone first, haha.
This time, rye flour (also known as rye flour, French: Farine de seigle, German: Roggenmehl, Japanese: ライ wheat flour) must not be confused with triticale flour or brown wheat flour, the essence of triticale is dark leather wheat, wheat (English: wheat, French: blé, German: Weizen, Japanese: wheat) and rye (naked wheat, English: rye, French: seigle, German: Roggen, Japanese: ライ麦) is a different species, most of the commercially available triticale flour has all the properties of ordinary whole wheat flour, but it is slightly different from ordinary whole wheat flour in terms of color and aroma and nutritional composition. The protein contained in rye cannot form a mesh tissue with good air holding ability, and cannot be comparable to the omental tissue formed by wheat gluten protein, so the texture of rye bread is generally more solid, and the operation of rye dough needs to be treated differently from wheat dough and adopts the corresponding process.
This time the use of Piaget T170 stone ground rye flour, is slightly coarse with some bran powder, you can also choose you can buy other thickness or ash content of rye flour, as long as the material is "naked wheat, rye, seigle, ライ wheat or Roggen" and other words, it will basically not deviate.
First of all, I will first attach a translation of the school version of the ryric acid seeding recipe, which you can try to make strictly according to this recipe.
Ryric acid species (Sauerteig)
Rye acid seeds are fermented seeds cultivated for the main purpose of using powder and airborne lactic acid bacteria and yeasts. It is a noodle seed dominated by German thinking, with a unique aroma and sour taste, and this time I have made some adjustments according to the homely actual situation of my friends who make bags at home.
1, because I don't want to waste too much batter in the process of breeding, so the amount of formula has been reduced very significantly;
2, because the amount is particularly small, in order to facilitate mixing, the corresponding increase in the amount of the previous seed;
3, directly use the current room temperature fermentation, so the actual fermentation temperature is also slightly higher one or two degrees. Our robust seeds and rylic acid species, generally speaking, are based on the lactic acid bacteria as the dominant flora, the suitable growth temperature of lactic acid bacteria will be slightly higher than that of yeast, so in the stage of seeding, especially a few days before seeding, the temperature would rather be 1 ~ 5 ° C higher than the basic value rather than low. This is a personal insight, welcome to communicate.
You can also do some other experiments according to your actual situation.
In order to facilitate observation and cleaning, I prepared two clean plastic biscuit jars to use alternately, take out the previous seed every day and put it into a clean biscuit jar for renewal, and then pour out the excess seeds and wash the biscuit jar to dry, so that the container is convenient to alternate day by day, and I also like to operate this way when raising Lubang seeds.
Note: The reason why the batter will have some abnormal odor in the first few days of planting is because the Ph of the initial batter has not dropped to the appropriate range, and the bacteria are also breeding at the same time, under normal circumstances, it takes at least 3 days to reduce the PH to less than 4, at this time, the harmful bacteria such as gram-negative bacteria will gradually die due to environmental discomfort. At the same time, such an environment is also more conducive to the synergistic "development" of lactic acid bacteria and yeasts to achieve our good yeast species. Therefore, we should not be reluctant to discard the previous batter, and remember to raise enough basic days to start using it.
The family generally does not make a package every day, so a small amount of daily renewal, when you need to make a package, a large number of seeds are used in advance to plan the amount needed to expand the amount needed, this is a small way that I want to maintain the vitality of the seed and do not want to waste too much batter, for your reference, you have a better way to welcome communication.
The following is a simple graphic record of the cultivation, you can also choose to be too long not to see.
Day1
After taking a jar for biscuits in the shop, mixing the water and powder well, I felt that the diameter of the jar was still a little large, the batter was less, and it felt that it might not be easy to observe.
Day2
After a night in an environment close to 30 degrees, there is a little smell of today, which does not smell very good, but if you look closely, you can still see some small bubbles.
Take out 3g from yesterday's batter and add 15g of rye flour, 15g of water all stirred well, today the room temperature is about 29 degrees, change a fine biscuit jar, put it overnight to see if there will be any changes.
Day3
Well, this is the rhythm of thinking of flying, producing a lot of bubbles, but it doesn't smell very good when opened, and there is still a slight smell in the stale acid.
Keep continuing to grow, waiting for tomorrow.
Day4
The bubbles seemed to be more and more active. The smell is no longer obvious, but the acid is not very obvious.
Continue to continue to breed.
Day5
The bubbles were a little thicker than before, the stench was completely gone, the sourness became noticeable, and some wine aromas began to appear.
Continue to continue to breed.
Day6
The bubbles and smell have stabilized, and it feels no different from the previous day.
Continue to continue to breed.
Day7
The bubbles are in good condition and the smell is getting more and more fruit ripe.
Continue to continue to breed.
Day8
The bubbles are already stable, with distinctly fruity aromas and slightly pungent acidity.
I plan to make a big sour bun tomorrow, and I plan to make 2kg of dough, so today I have to continue the amount of seeds to the amount I need. It has been calculated that 520g of acid seeds are needed to make 2kg of dough. It is also necessary to consider the continuation of the seeds, so it is slightly more than the amount needed.
At this time, the amount of continuation is large, and I will restore to the ratio of the basic data type: powder = 1:10.
Formula for this renewal:
The batter of the previous time was 26g
Rye flour 260g
Water 260g
Total: 546g
Above, the noodles of the rye sour bun are made.
Make a package in the next issue. Welcome to "parenting" together.