The mysterious principle of natural yeast fermentation.

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Natural yeast.

As a product of fermented bacteria that can be obtained anywhere in nature, yeast means a seed of fermentation and refers to a microbial group that is very important to the fermentation industry. It is a microorganism that acts biochemical when making bread through fermentation or breathing.

: The epidermis of malt, fruit, sugar wheat, grain, etc.

Various names of natural yeast.

In the language of each country, natural yeast, which is variously called natural yeast species, natural fermentation species, naturalist, and levang depending on various routes due to differences, eventually means the same in microbiology.


Types of natural fermentation.

I’m an fermentation species.

Part Fermente.

Polish species.

Rain species.


The end of the show.

Low temperature aging method.

In the process of fermenting the dough at low temperatures for a long time, the activity of enzymes is activated, which improves the flavor of the bread.

It is also called the refrigerated dough method.

Low-temperature aging dough is one of the difficult methods.

Depending on the temperature change and the season,

It takes a lot of experience because its condition changes.

The timing of refrigeration fermentation varies depending on the environment, but in case of low blending, it is generally fermented first at room temperature, punched, and then put in a refrigerator at 5 degrees for 15 to 18 hours.

Since the temperature of the dough is cold after refrigerated fermentation, it is recommended to divide and raise the temperature of the dough to 15-18 degrees before molding.

In general, the cold dough expands as it enters the oven, thereby opening pores.

When using the low-temperature aging method, there is a difference in process from the room temperature method, so it is necessary to adjust recipes such as yeast.

Natural fermented species using fruit yeast (liquid species)

Natural yeast extract obtained from dried fruits or fresh fruits.

It’s been used in Japan.

It can be used as it is, but it cannot be mass-produced, so it is made into a hard Levang.

Dry fruits with higher sugar content than fresh fruits are good conditions for growing yeast.

Shower bell.

Lebang made of water and flour using fermented bacteria in flour or grain.

Mature the dough by adding rye flour (flour) and water every day for 4 to 5 days.

It has a unique soft sour taste and unique flavor.

White Shower Bell – LeVang Using Flour

Ryeel Shower Bell – LeVang Using Ryeel

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