Who can resist the temptation of a basket of freshly baked bread or a pot of freshly steamed soft steamed buns? Whether it's breakfast or dinner, these warm pasta dishes will always satisfy our taste buds. The secret behind this is dough – not only is it the magic that makes dough fluffy and fluffy, it's also a key step in making pasta healthier and easier to digest. And in our kitchens, most people choose yeast or baking soda to start the process, both of which have become regulars in home baking.
But what if I said, in addition to these two old friends, there's a secret weapon that makes dough softer and more structured? This ingredient may not be very common and may not be known to so many people, but it can bring a whole new level to your pasta. Now, let's uncover this little secret and discover how you can use this amazing additive to take your pastry to the next level and make awesome pasta dishes that will delight your family and friends!
Our common leavening ingredients are generally yeast and baking soda, yeast is a biological starter that is mainly used to make bread and other pasta that needs to be slowly fermented. It inflates the dough by converting the sugars in the dough into carbon dioxide and alcohol, adding volume and improving texture while bringing a unique flavor to the pasta. Baking soda (sodium bicarbonate), on the other hand, is a chemical starter that is often used to bake goods quickly, such as cookies and pancakes. It reacts with acidic ingredients to produce carbon dioxide, which quickly expands the batter. The use of baking soda can shorten the preparation time, but the proportions need to be precisely controlled to avoid affecting the taste and texture.
In fact, compared to yeast and baking soda, the best choice is to use old noodles, also known as natural yeast or yeast, which is a traditional technique that uses the dough's own fermentation ability. This method keeps a portion of the dough that has already risen and uses it as a starter culture for the next production, so that it is constantly recycled.
One of the main advantages of using aged noodles is that it can significantly enhance the flavor of pasta. Breads with old pasta are usually richer and more layered, with a slight sourness, a unique flavor that is difficult for commercial yeasts to replicate. In addition, the natural yeast and beneficial bacteria in old noodles can also help improve the digestive system and increase the availability of nutrients in pasta.
In addition, pasta with old leavened noodles has better moisture retention properties and they have a longer shelf life than pasta made with yeast or baking soda. This pasta does not dry out easily and retains its soft texture after being stored for a few days. Pastry is a way to bake with old noodles, which not only adds a deep flavor to the pasta, but also helps to enhance its nutritional and health value. For those who like to experiment with traditional baking techniques, this is definitely a worthwhile method to try.
Although the process of using old noodles is slightly more complicated than using ready-to-use yeast, it brings a unique flavor and satisfaction that no other method can match. Here are the basic steps to make noodles with old noodles:
Creating Old Noodles (Natural Leaven)
Mixed Ingredients:
In a clean container, mix equal parts whole wheat flour and water (e.g. 100 grams each). Whole wheat flour is more likely to attract airborne yeast due to its high-fiber properties.
Primary fermentation:
Place the mixed batter at room temperature and cover with plastic wrap or a damp cloth. Let it ferment naturally for 24 hours. At this stage, the batter begins to capture wild yeast and lactic acid bacteria in the air.
Feeding the elderly:
Remove a portion of the old flour every day and add a new equal amount of flour and water. This "feeding" process continues for at least 5 days, at least once a day, until the old noodles begin to show steady signs of foaming and fermentation.
Make the dough
To prepare the dough:
Depending on the recipe, take a certain amount of old noodles (e.g. 200 grams) and add flour, water, and other ingredients (e.g. salt, sugar, etc., depending on the recipe).
Rubbing surface:
Knead the dough well until the dough is smooth, which usually takes 10 to 15 minutes. This process is to allow the dough to absorb the water adequately and form gluten.
Secondary Fermentation:
Place the kneaded dough in a lightly oiled container, cover it with a damp cloth or plastic wrap, and place it in a warm place to allow the dough to rise a second time. This step usually takes a few hours, and the dough volume should be at least doubled.
Shaping and final fermentation:
Once the fermentation is complete, gently place the dough on the workbench and shape it according to the desired shape (e.g. round, long stick, etc.). The shaped dough is placed on baking paper and subjected to a final fermentation until the dough expands again and is ready to enter the oven.
Baking:
Preheat the oven to the right temperature (usually 220°C or higher) and bake the dough in the oven until golden brown on the surface and cooked through on the inside. The exact time depends on the size of the dough and the type of oven.
The process of using old noodles is not only a demonstration of baking skills, but also an art form that combines tradition with modern life. With this age-old fermentation method, you will not only be able to make bread with a unique taste and perfect structure, but you will also feel a deep flavor and cultural heritage in every bite. The use of old noodles allows us to return to the basics of baking and enjoy more natural and healthy pasta.