Recipe: To cultivate a bottle of raisin yeast

Home Cooking Recipe: To cultivate a bottle of raisin yeast

Notes:

If you want to make a different flavor of the grape yeast bread, start by cultivating a bottle of grape yeast. .

Ingredients:

Steps:

  1. Home Cooking Recipe: Culture temperature: 26-28 ° C Day 1: Pour warm water into the bottle, add sugar, shake the bottle to melt the sugar, mix well with raisins, and let stand for 24 hours. Do not tighten the lid of the bottle, or use a plastic wrap to seal the two holes with a toothpick.

    Culture temperature: 26-28 ° C Day 1: Pour warm water into the bottle, add sugar, shake the bottle to melt the sugar, mix well with raisins, and let stand for 24 hours. Do not tighten the lid of the bottle, or use a plastic wrap to seal the two holes with a toothpick.

  2. Home Cooking Recipe: Day 2: The raisins absorb water and swell and slowly float. Open the bottle cap and smell the sweet raisin water. Gently shake the bottle to let the gas out of the bottle, fresh air enter, and let the interior redistribute, then continue to cover for 24 hours. From the next day, open the cap every day for 2-3 times, smell the smell, shake the bottle about twenty times, and then continue to cover and rest.

    Day 2: The raisins absorb water and swell and slowly float. Open the bottle cap and smell the sweet raisin water. Gently shake the bottle to let the gas out of the bottle, fresh air enter, and let the interior redistribute, then continue to cover for 24 hours. From the next day, open the cap every day for 2-3 times, smell the smell, shake the bottle about twenty times, and then continue to cover and rest.

  3. Home Cooking Recipe: Day 3: The aroma of the grapes slowly thickens, the raisins float up, the liquid begins to be turbid, bubbles appear, and more and more over time.

    Day 3: The aroma of the grapes slowly thickens, the raisins float up, the liquid begins to be turbid, bubbles appear, and more and more over time.

  4. Home Cooking Recipe: Days 4-5: The raisins are all floating, the culture solution becomes cloudy, and a large number of dense bubbles are attached to the raisins. The bottle is shattered and shaken. After standing for a while, it begins to increase. The yeast liquid is filled with the aroma of natural grapes. At this time, the yeast liquid has been cultivated.

    Days 4-5: The raisins are all floating, the culture solution becomes cloudy, and a large number of dense bubbles are attached to the raisins. The bottle is shattered and shaken. After standing for a while, it begins to increase. The yeast liquid is filled with the aroma of natural grapes. At this time, the yeast liquid has been cultivated.

  5. Home Cooking Recipe: The germinated water is filtered out using a sterilized gauze or strainer, and the filtered juice is raisin yeast.

    The germinated water is filtered out using a sterilized gauze or strainer, and the filtered juice is raisin yeast.

  6. Home Cooking Recipe: The prepared yeast solution can be used directly for bread or culture. It can be stored at 4-8 °C for a while, and can be stored for 1-2 weeks. The low temperature allows the yeast to be dormant to slow down the metabolism and need to be taken out when needed. The yeast liquid had the best activity within 1 week, and then the activity gradually decreased. Pay attention to the status of the bacteria water during cold storage. If the taste of alcohol appears, the nutrients have been consumed and need to be renewed.

    The prepared yeast solution can be used directly for bread or culture. It can be stored at 4-8 °C for a while, and can be stored for 1-2 weeks. The low temperature allows the yeast to be dormant to slow down the metabolism and need to be taken out when needed. The yeast liquid had the best activity within 1 week, and then the activity gradually decreased. Pay attention to the status of the bacteria water during cold storage. If the taste of alcohol appears, the nutrients have been consumed and need to be renewed.

Tips:

* Culture and filter equipment should be sprayed with alcohol or sterilized at high temperature. * Whether the raisins should be washed or not: Under normal circumstances, there is no need to wash, the oil on the surface is waxy, and the raisins contain enzymes to decompose. Unless a lot of soil is dirty, wash it with water. Too many yeasts attached to the surface will undoubtedly reduce the amount of yeast. I use the sun girl raisins, which are not used directly for washing. * The ideal temperature for yeast culture is 26-28 °C. If the temperature is too high or too low, bacteria will grow easily. If the current conditions do not provide the proper temperature, it needs to be cultured in a fermentation tank. * If you want to continue to cultivate new grape water, use the used bottles without disinfection, repeat the above steps again. Because there is residual yeast in the bottle, the incubation time can be shortened by 1-2 days. * Filter the raisins of the yeast solution. During the fermentation process, the nutrients are in the liquid and can be discarded. Do not eat again. * If the cultivation is not smooth, it will be very quiet in a few days. Consider whether the raisins are left too long or stored improperly, the amount of yeast is too small; whether it is at a suitable culture temperature. * If there is odor or mildew on the surface during the cultivation process, it means that the bacteria grow, and immediately discard and re-culture. * The time and status of yeast culture completion are only for reference and are generally completed on days 4-7. Yeast is alive, and differences in materials, activities, culture conditions, etc. cause the yeast to multiply at different speeds. It is critical to grasp the state of each stage.


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