Polish sourdough bread

Overview

Doesn’t it sound a bit difficult to pronounce? I made some Polish starter for bread making, and specially made some extra for making old-noodle steamed buns. Isn’t the starter just the old flour? Old noodle steamed buns require the use of alkali to neutralize the acidity of the old noodles in order to steam out white and large steamed buns. This is a technical job. Too much alkali and too little alkali will not make good steamed buns. I have read many tips on how to judge the appropriate amount of alkali, either by listening to sounds or identifying shapes. . . What pops, pops, bangs, holes, whatever. . . I can see clearly, but I'm still confused. You can only make your own guesses. First, take 0.5 grams of soda ash, dissolve it with water, mix it into the dough and knead it vigorously. While kneading, I put the dough under my nose and smelled it from time to time. Is this what it smells like? Is this what it smells like? It seems like it tastes okay? No more alkali is added to avoid steaming yellow steamed buns. The steamed buns were put on the drawer, and ten thousand speculations were made, waiting for the final result. It seems to be pretty good, white, fat, round, not big, one size smaller than the ones sold on the street, he is a little fat man. . . .

Tags

• staple food
• home cooking
• edible soda ash
• flour
• polish starter
• dry yeast
• water

Ingredients

Steps

1. 1 Ingredients: 65g Polish starter, 200g flour, 80g water, 1g dry yeast, 0.5g edible soda ash

   

2. 2 Pour all ingredients except soda ash into bread barrel,

   

3. 3 Put it into the bread machine and start the dough mixing program,

   

4. 4 Stir into a smooth dough.

   

5. 5 Take it out, put it in a large bowl and let it ferment overnight.

   

6. 6 The dough grows.

   

7. 7 Dissolve the soda ash with a little water.

   

8. 8 Add to the dough,

   

9. 9 Knead evenly, roll into a ball, and let rest for 15-20 minutes.

   

10. 10 Divide into 6 equal parts.

    

11. 11 Roll into a round shape, place in the steamer, cover, and let rise for 15-20 minutes.

    

12. 12 Pour cold water into the pot and steam for 15 minutes.

    

13. 13 When the steamed buns are grown and cooked, turn off the heat and uncover.

    

14. 14 Remove from pan and let cool.