Notes on how to develop natural pineapple juice yeast

Overview

From dusk to early morning, she was always quiet and quietly gathering strength. When dawn broke, she began to sing softly, and as the afternoon passed, she gradually sang loudly and unrestrainedly, moving forward straight into the sky. I have been thinking about natural yeast for many years, but I have never been able to give it up. It always feels that it takes more time and energy. The yeast needs to be fed regularly, and the time seems to be lost. And the most important thing is that once you start feeding yeast, you have to continue it, raising yeast every day and making bread every day. Once it stops, the yeast will die, and if you make bread every day, how can you eat it? It just kept hanging. Until the beginning of this summer, open "The Apprentice Baker" to see what bread is still unfinished. Suddenly I realized that with a few more loaves, I could proceed to the sourdough bread chapter - I had always wanted to put it at the end and think about it slowly and carefully. I was about to start finishing those few loaves when I suddenly changed my mind and decided to make the sourdough ahead of time - since I have more free time during this period and since the summer is warm, if I postpone it to the future, I am afraid there will be neither time nor warmth. There happened to be two pineapples, and they were juiced to make the seed liquid for "The Apprentice Baker". I pondered over and over again, calculated the approximate amount of yeast needed for those sourdough breads, and then calculated the minimum amount of seed liquid. Looking at those small numbers, it really feels like playing house. With so little, can it succeed? You won’t know until you try. And as a result, it actually happened. Wait patiently and serve carefully. Although sometimes the feeding will be delayed due to other things, I finally got that bottle of bubbly goo. Natural yeast is really going crazy. Looking at the bubbles in that bottle, I suddenly made a crazy decision-to finish those sourdough breads in the fastest time. What should I do if I can’t eat it? Freeze it! Eat slowly. . . .

Tags

• private kitchen
• clear water
• high gluten flour
• pineapple juice
• rye flour

Ingredients

Steps

1. 1 Ingredients for the first day: 24 grams of rye flour, 22.7 grams of pineapple juice

   

2. 2 Pour pineapple juice and rye flour into a clean bowl,

   

3. 3 Stir evenly and form into a ball,

   

4. 4 Place into a measuring cup, mark the top of the dough with tape, cover the cup, and let sit at room temperature for 24 hours.

   

5. 5 The next day, the dough expanded slightly.

   

6. 6 Ingredients for the second day: 12.8 grams of high-gluten flour, 11.3 grams of pineapple juice.

   

7. 7 Mix the first day’s starter with the second day’s ingredients,

   

8. 8 Mix well to form a soft and moist dough.

   

9. 9 Place in a measuring cup and mark the top of the dough with tape. Cover the cup and let it sit at room temperature for 24 hours.

   

10. 10 On the third day, the dough expands to approximately 1.5 times its original volume. Use half.

    

11. 11 Ingredients for the third day: 29.6 grams of high-gluten flour, 22.6 grams of water,

    

12. 12 Mix half of the starter from the previous day with the ingredients from the third day,

    

13. 13 Mix evenly to form a moist dough.

    

14. 14 Place into cup and continue to mark dough height with tape. Cover and ferment for 24 hours.

    

15. 15 On the fourth day, the expansion of the starter was not obvious. Discard half of the yeast and use half.

    

16. 16 Ingredients for the fourth day: 29.6 grams of high-gluten flour, 22.6 grams of water,

    

17. 17 Mix half of the starter with the fourth day’s ingredients,

    

18. 18 Mix well.

    

19. 19 Put it into a cup, mark the position of the dough with tape, cover it, and ferment at room temperature for 4-24 hours.

    

20. 20 The dough volume has doubled. After the seed liquid culture is completed, start making the fermentation head.

    

21. 21 Ingredients for the fermentation starter: 99 grams of seed liquid, 227 grams of high-gluten flour, 227 grams of water

    

22. 22 Pour the flour, water and seed liquid into a bowl and mix evenly.

    

23. 23 Put it into a container, cover it, and ferment at room temperature for about 6 hours,

    

24. 24 The fermentation starter foams,

    

25. 25 The volume expands to twice the original volume.

    

26. 26 The surface is covered with bubbles. Place it in the refrigerator overnight and use it the next day.