Recipes tagged "Polish starter"
2 recipes found
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Whole wheat bread
This country bread contains 40% oat flour. It is colorless, oil-free, and sugar-free and is very popular among people. However, it is not easy to bake this low-calorie and chewy bread. First of all, there is no fruit wood stone cellar with high temperature and good insulation. In order to build stone To dream of a cellar, I used a high-temperature casserole or enamel cast iron pot that I always have at home with an inner diameter of 20 cm and a height of about 10 cm. These two pots have strong heat storage properties and are well-sealed. They are suitable for long-term high-temperature baking. The baked European buns are also really delicious. Fang Zi followed the methods of two gourmet experts, Manda and Yan Yan, and slightly changed the process, leaving the mark of making this European bun for the first time...
Baking Clear water -
Polish sourdough bread
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. . . .
Staple food Home cooking