Natural yeast

It's as if the old face of the old bun is just like the natural fermentation, but it's not so fluent. Find a ready-made way to make this yeast bun, although it's not very cold. You want to add alkaline to your mind, because old gays only like alkaline old noodles. But it is true that the weight of alkali is not so easy to grasp, and the acidity of the noodles is not an easy constant. If it's not too much, it's just a yellow bun, and if it's too little, it's probably just for the dogs. The alkaline face was added to the third time, and when the alkaline smell was identified with rare energy, the hand stopped. After alkaline, the noodle wakes up in cold water for about half an hour. All guesses come to light at the last moment. So it's a slightly more alkaline, light yellow, tasted like it didn't taste bad. It's soft and elastic, and the overall effect is good except for color。