How to mix a bottle of natural yeast in the kitchen? ! I have cultivated fresh grape yeast, which is my first bottle of yeast, which has been successfully maintained and maintained to this day. Fermented with fermented flour and water, it has been successfully fed and maintained to this day. Then see the raisin yeast, do not raise an itchy. The original party said that in 3-7 days, due to my high room temperature, it was completed in 3 days. The ideal temperature for fermentation is 28-35C. On the third day of success, the opening of the bottle cap, the aroma of the wine, this is why I want to raise a raisin. It is easy to operate and doesn't bother. It is used to make a rustic bag of raisin walnuts. For theoretical knowledge about yeast, see: https://www.xiachufang.com/recipe/100529495/Fangzi from Ryoya
Day1: 50g raisins mixed with 150g of cool white water in a glass bottle, cover it and shake it. Allow to stand at room temperature (28-35C recommended). (The higher the room temperature, the faster it will be. If you are worried, put the bottle into the yogurt machine.)
Day2: (At the same time point) Open the lid, breathe through, cover it, and shake it twice.
Day3: (At the same time point) Open the lid, breathe through, cover it, and shake it twice.
Day4: Open the lid, breathe through, cover it, and shake it twice. (PS: If you find the float at this time, there is a foul smell, please discard.)
Day5: Open the lid, breathe through, cover it, and shake it twice.
Day6: Open the lid and hear the sound of the bubble bursting, but not so strong, there is a wine smell, the raisins float. Cover the lid and shake it, and some of the raisins sank.
Day7: All the grapes feel floating, squeezing the feeling of going up, probably the rich aroma of the wine, the bursting sound of the bubble is strong, lasting, and can see small bubbles, and the lid will not sink when it is covered. The fermentation broth is finished.
Directly take 50g of yeast liquid and mix 50g of whole wheat flour, cover and seal for several hours (depending on room temperature), there should be stomata, and it should be 2 times larger.
After being doubled, continue to add 50g of water (it is water, not yeast), 50g of whole wheat flour, sealed and doubled. Then you can use it directly for bread. After taking the yeast needed for the bread, the rest is not directly fed into the refrigerator, and it is taken out until it is full of vitality. It is suitable for the package. (Floating test: Put a spoonful of yeast in a glass of water, if it can float, it means that the energy is enough to make a bag. It can't float and continue feeding and try again.)
Because I have a higher room temperature, I will reach the level of Day7 directly on Day3. Therefore, do not stick to the schedule of the fertility, and you must pay attention to observation and judgment.