The bread made from natural yeast has no fermented taste, and the smell of thick wheat flour makes you forget it.
Drain spoons, bottles, spoons, all must be boiled and disinfected. Wash the raisins with pure water, wash off the dust, and let the raisins separate and drain. Put raisins and mineral water in the cool bottle. Make the water no raisins. No water is added to the surface. Cover the lid and place it at 25-28 degrees for fermentation. It should not exceed 30 degrees. There will be bacteria breeding. When the yeast is cultivated, it will be stinky for a day. If the raisins float up, add a small amount of water and no raisins. Note: The bottle must be cool, or the yeast will be burned! ! !
Open the bottle cap two or three times a day, shake the bottle to replenish the air, if the foam appears, the fermentation begins.
On the fifth day or so, the bubble is getting more, almost all the time.
When the foam begins to decrease and the raisins float up, they are ready. At this time, the raisins can be drained and stored in the yeast solution, or they can be directly stored. Put it in the refrigerator for four or five months, open a cover once a month, add a spoonful of sugar (5g) or so, if you pick it up, it won't be bad for a few years. This step can be completed in 3 days - 7 days.
When the above grape yeast liquid is used for almost 15g or so, drain the raisins and throw away the yeast liquid and water 250g, raisin 100g and repeat 1-4, so that the yeast can be raised quickly and can be raised for 3 days. Raise
1. The appliance must be boiled and disinfected. 2. The temperature should be controlled between 25-28 degrees. The cold spot should be slower. It should be colder than 30 degrees. 3. Do not use the bottle when the spoon is still hot. Yeast is alive. Will be hot