Natural yeast

“For 20 years I've been interested in all kinds of rye bread. After baking one by one, I feel that only thick, black bread is really black bread. There are countless varieties of coarse wheat bread, and many Americans think that the name refers only to "bread with caramel colour," but the name really refers to bread made of coarse whole wheat flour. In some villages in Eastern Europe, this bread is made with crumbs of crumbs added to the noodles, which can significantly improve the quality of the bread. In the following formulation, either the bread crumbs of black wheat or not, but this is a good way of consuming the bread.” There's only one kind of black wheat flour, and I don't know if that's all black flour. Guess it's not, but only with it." This formulation uses a combination of natural yeast and artificial yeast. Natural yeasts can enrich the taste of bread to a large extent, both as fermented bread and as impregnation; and artificial yeasts can ensure final expansion success and reduce acidity. If you like sour bread, you don't add fast yeast. "Caucoa powder is the traditional color of the bread, but. You can add nothing." Coca powder makes black wheat bread darker. It is not clear whether there is any problem, and the bread does not show much muscle and eventually cracks on the surface, like dry land。