Pineapple juice natural yeast

From dusk through the morning, she was always quiet and sanctified. At dawn, she began to sing softly, and then at noon, she began to sing loudly, moving forward and running straight into the clouds. It's been a long time since I thought about the natural fermentation, and it's always felt more time and energy, and yeasts need regular feeding, and time doesn't seem to come back. And most importantly, yeasts, once fed, have to continue to feed themselves every day and make bread every day. Once it stops, yeasts die, and bread is made every day. Just hang on. Until the beginning of the summer, the Apprenticeship Breadman opened to see what else was not finished. Suddenly it was discovered that with a few more breads, we could go to the sour bread chapter — trying to put it at the end, slowly and carefully. Preparations are under way to finish the bread, and suddenly the decision was made to move the acid noodles forward — since this time is more free, since the summer is warm, and if it is pushed to a later date, I fear there is neither time nor warmth. Just two pineapples, and then the juice came to be the seed of Apprentice. Repeatedly, the amount of yeast required for those sour pasta breads is calculated and the smallest amount of seed fluid is rewinded. Looking at that little number, it feels like a family. So little, can it work? Only if you try. And as a result, it did. Be patient, be careful and, while sometimes other things delay the feeding, the bottle is finally harvested and the bubble is spitting. The natural yeast really went crazy, looking at that bottle of bubble, and suddenly there was a crazy decision -- the fastest time to finish the sour noodles. How can you not eat? Freeze! Eat slowly。