I Am a Chief in a Primitive Tribe

After going to Dongshan to harvest corn last time, Mufeng started stone milling.

But in the middle, because of things like this, he chose the stone, but he always had a hammer today and a pickaxe tomorrow. Until recently, it was finished.

The choice for stone grinding is a good granite, which is hard and smooth. The most important thing is that the stone has a fine texture, which is obviously a wear-resistant and durable high-quality material for grinding.

The stone mill is actually not difficult to make, the difficulty lies in the fit between the stone mill discs. This is the reason why it takes a lot of time for the wood wind.

Now that I decided to grind some corn to make wowotou, the stone grinder must be polished and polished quickly.

In addition to the repeated grinding of the stone mill, it is necessary to use some coarse grains to start the grinding, so as to grind away the remaining stone powder and **** on the stone mill.

The stone mill was a bit big, and Mu Feng asked a few people from the tribe to put the millstone together, and then started grinding.

As for the coarse grains, there is no need to think about using it. What he has now is corn, and it is the most primitive corn he picked from Dongshan last time-the coarser cannot be coarser.

Because the stone mill was a bit big, Mu Feng had to find someone to help, and asked the two people to push the mill rod of the stone mill in a circle, while he was holding the corn kernels and adding it to the mill.

First turn it clockwise a few times, and then turn it counterclockwise a few times.

The round bean-like corn kernels entered the milling plate, and they rarely fell along the cracks, and what came out was dark, brown powder.

This is due to the stone powder on the grinding plate, and on the other hand, the corn has a lower starch content and a higher gluten content.

Such things were used to feed chickens and ducks in the past.

But it doesn't matter right now. These corn flours, which contain stone flour and higher gluten, are just right to feed chickens.

After seeing the two stones rubbing together to grind the corn into powder, the two clansmen were all surprised and speechless.

They couldn't understand why the warchief would always come up with so many strange things-like this thing called "stone mill" in front of them, which ground corn into flour.

"Isn't the corn used for cooking and eating?" The two had doubts in their hearts, but they dared not ask Mu Feng.

And Mu Feng is here to figure out whether the cornmeal is to be made into steamed buns or wowotou.

Yeast is needed for either type. Only steamed buns and wowotou with yeast are delicious.

Although he doesn't have yeast under his hands, he can make it himself.

It's just that the yeast flour must be refined and finely ground, which means that small corn kernels are no longer good, and only newly harvested corn will work.

Fortunately, not a lot of flour is needed to make yeast, so he hurriedly had the corn cobs that he picked up and took them all clean, and when the stone milling was over, the fine flour was ground first.

The so-called refined noodles is to first sift the cornmeal that has been ground once, remove the bran, and grind only the white flour inside.

To put it bluntly, it means to remove the layer with corn husks, as long as the starch content in it is high.

After repeated grinding several times, Mufeng finally got a small jar of refined flour. Although the color could not be compared with wheat flour, the delicateness in the hand was almost the same.

"You two will find two more people. You don’t need to do anything else today. You will be responsible for grinding these corn into flour. Be careful not to put the bran in, sift them out, and throw them into the chicken coop for the chickens to eat. !"

"Yes!"

And all he has to do is to make yeast in a clay pot by himself.

For others, you may not know where to start making yeast, but for Mufeng, it is more familiar.

Because I live in the northern countryside, I have seen how too many old people in the village make their own yeast.

To put it bluntly, yeast is not called yeast in the north, it is called baking primer.

It's an old dough lump put in when steaming steamed buns and making wowotou and noodles.

This old dough bump is just a hairpin.

It is also easier to make the dough primer. Just add water to form the dough, knead it tightly, place it in dry flour, cover it, and put it in a warm place with sunlight, but not direct exposure, and leave it for three or four hours reflexively. The production is complete.

This method is an indigenous method in the countryside. I made this kind of baking primer once, and every time I steamed buns in the future, I will leave such a piece of old dough lump, so I can keep using it to keep the dough.

Mufeng reconciled the noodles and put the noodles in the sun to ferment.

He doesn't need to worry about grinding flour anymore. All he needs to do now is to get a steamer and a lid.

Considering that the pot to steam the steamed buns is the pottery pot that Changning keeps boiling water, Mu Feng couldn't help but secretly raised his forehead: "My God, this pot lid is a bit big! Even the steamer is not too small!"

Fortunately, whether it is a steamer or a pot lid, it is not too difficult to make.

The steamer is directly criss-crossed with thick black beads, and then fixed with animal tendons.

Lihu seems to have grasped Mu Feng's temper a long time ago, knowing that he needs bamboo pieces to make many new things, so he has already prepared a lot of sequins of different lengths and widths in Mufeng's cave.

Right now he just needs to collect the materials on the spot and do it.

The steamer is ready quickly, and the next is the lid.

Compared with the steamer, the lid is simpler. It is directly spliced ​​with wooden boards, then repaired with a saw and fixed with wooden wedges.

The total time spent on these two things is only one or two hours—neither of them has enough time to induce fermentation by itself.

After finishing these, Mu Feng went to check the flour milling situation.

The four took turns in the battle, pushing the stone without stopping for a moment, but they really produced a lot of flour.

At first glance, it should be enough to steam a large pot of steamed buns.

Mu Feng thought about the situation of the people in the tribe. Based on the calculation that one pot can steam forty buns, two big pots can steam 80 at a time.

There are nearly two hundred and ninety people in the tribe. If there is one per capita, it needs to be steamed at least four times!

In fact, steaming so many steamed buns at one time consumes a lot of corn reserves.

If you really want to eat it like this, the corn in the tribe will probably not even be consumed for one month.

Fortunately, this time Mufeng just let everyone eat a steamed bun to "try fresh" instead of being full.

Thinking of this, he suddenly had a funny feeling. In the previous life, he said that "trying fresh" was to eat some fresh things from mountains and seas. Now, "trying fresh" is to eat steamed buns, which is really incredible.

Mu Feng tasted a little corn flour in his mouth. It was not particularly sticky. The starch content was definitely not as high as that of later generations.

But the level of delicacy is almost the same-fortunately, he let these people grind a few more times.

"Yeast, flour, steamer, pot cover are all there, it almost seems like..." Mu Feng scratched his head and thought, "Why can't I remember?"

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