How to make an introduction to an old friend for the first time
In the past 10 days, the discussion on traditional pasta making has been very hot on the Internet, especially the topic of "Old Noodle Introduction" has attracted widespread attention. Lao Mian Yinzi is a key fermented raw material for making steamed buns, steamed buns and other pasta. Its natural fermentation characteristics are highly praised by healthy eating enthusiasts. This article will combine recent hot topics to give you a detailed introduction to the steps and precautions for making old noodles for the first time.
1. The relationship between recent hot topics and old noodles
| hot topics | Relevance | Discussion popularity |
|---|---|---|
| naturally fermented foods | high | ★★★★★ |
| Traditional pasta renaissance | high | ★★★★☆ |
| healthy eating | in | ★★★☆☆ |
| DIY gourmet food | in | ★★★☆☆ |
2. The steps for making old noodles
1.Prepare materials: Only flour and water are required, it is recommended to use high-gluten flour and mineral water.
2.initial mix: Mix 50 grams of flour with 50 ml of water and stir into a paste.
3.first fermentation: Put the mixture into a clean container, cover it with a damp cloth, and let it sit for 24 hours at 25-28°C.
| fermentation stage | time | Observation points |
|---|---|---|
| initial fermentation | 24 hours | Small bubbles appear on the surface |
| First time renewal | 12 hours | Double the size |
| Second renewal | 8 hours | Has a distinct sour aroma |
4.Continuing maintenance process: Take out part of the old noodles every day and add equal amounts of flour and water for feeding for 3-5 consecutive days.
5.mature judgment: The size of the old noodle starter can expand 2-3 times, and it is successful if it has a strong wheat aroma and a slightly sour taste.
3. Frequently Asked Questions
Q: Why doesn’t my old noodles ferment?
A: It may be that the temperature is too low or there is a water quality problem. It is recommended to keep it above 25℃ and use mineral water.
Q: Is it normal for the old noodles to smell like alcohol?
A: A slight alcohol smell is normal, indicating that the yeast is active, but if the smell is pungent, it may go bad.
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| Mold growing on the surface | Container is unclean | Discard and redo, pay attention to disinfection |
| No air bubbles | Temperature too low | move to warm place |
| Excessive sourness | Fermented for too long | Reduce maintenance time |
4. Preservation and use of old noodles
1.daily preservation: Can be kept refrigerated and fed at least once a week.
2.Use ratio: Generally accounts for 20%-30% of the total amount of flour.
3.resurrection techniques: Old noodles after refrigeration need to be warmed up in advance and fed twice to restore activity.
5. Conclusion
Making old noodle starter is a process that requires patience. Just like the recently discussed "slow life" concept, this traditional fermentation method not only makes the pasta more delicious, but also allows us to re-experience the fun of food making. You may encounter various problems when making it for the first time, but as long as you master the correct method and persist in maintaining it, you will soon have your own energetic old noodle introduction.
By analyzing recent hot topics, we can find that in the fast-paced modern life, more and more people are returning to traditional and pursuing natural and healthy eating styles. The production of old noodle introduction is a typical representative of this trend. It not only connects our food memories, but also represents the pursuit of food authenticity.
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