制作天然酵母
Natural Yeast Starter
这是我第三次学习制作天然酵母
失败几次，再从头来过
最害怕的不是失败，而是不敢踏出第一步
做法：
第一天
全麦粉 20g 过滤水 20g
搅拌均匀盖上盖子放在室温第二天
加入全麦粉 20g 过滤水 20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏
第三天
丢弃一半酵种
再加入全麦粉10g 高筋面粉10g 过滤水20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏
第四天
丢弃一半酵种
再加入全麦粉10g 高筋面粉10g 过滤水20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏
第五天
丢弃一半酵种
再加入全麦粉10g 高筋面粉10g 过滤水20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏
第六天
丢弃一半酵种第六天
再加入高筋面粉20g 过滤水20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏
第七天
不用丢弃了
加入高筋面粉20g 过滤水20g
搅拌均匀盖上盖子放在室温
等它双倍大后放入冰箱冷藏或是立即使用拿来做面包了
笔记
做面包前，拿一小块發酵好的酵种在水杯里测试是否完成发酵。如果酵种立即浮上水面说明可以使用了。
日常喂养酵种
一比一的比例 （粉1：水1）
喂养后，等双倍大就可以拿來做麵包
如果沒有，一样放入冰箱冷藏
大约一个礼拜续养1－2次左右
（我用高筋面粉持续喂养，偶尔一两次用全麦面粉）
（我用高筋面粉持续喂养，偶尔一两次用全麦面粉）
制作酵种所需容器
玻璃瓶 （必须以滚水烫过杀菌，待凉后才使用）
硅胶刮刀
电子秤
..........................................
How to make Natural Yeast Starter
Method:
Day 1
Wholemeal flour 20g Filter water 20ml
Mix well and covered let it ferment at room temperature
Day 2
Add 20g of Wholemeal flour, 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then keep it in the fridge
Day 3
Discard half of the starter
Add 10g of Wholemeal flour, 10g of High Protein Flour and 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then keep in the fridge
Day 4
Discard half of the starter
Add 10g of Wholemeal flour, 10g of High Protein Flour and 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then keep in the fridge
Day 5
Discard half of the starter
Add 10g of Wholemeal flour, 10g of High Protein Flour and 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then keep in the fridge
Day 6
Discard half of the starter
Add 20g of High Protein Flour and 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then keep in the fridge
Day 7
No need to discard any starter
Add 20g of High Protein Flour and 20ml of Filter water
Mix well and covered let it ferment at room temperature
Wait until double size then you can use the starter for making bread
Note:
Before making bread, take a small piece of fed sourdough starter in a glass of water to test whether the fermentation is complete. IF the sourdough starter immediately comes to the surface, it is ready to use.
Before making bread, take a small piece of fed sourdough starter in a glass of water to test whether the fermentation is complete. IF the sourdough starter immediately comes to the surface, it is ready to use.
Daily Feeding
One to one ratio
(1 flour : 1 water)
After feeding, wait for double or triple sizes in room temperature. You can use it for bread making. If not, just put in the refrigerator. (At least feed it once or twice a week)
Utensil
Glass bottle(Sterilized)
Spatula
Electronic Scale
There are many ways to make sourdough starter. This is my experience of making sourdough starter. Different country different weather and temperature. My room temperature is around 30 degree Celcius / 86°F.
There are many ways to make sourdough starter. This is my experience of making sourdough starter. Different country different weather and temperature. My room temperature is around 30 degree Celcius / 86°F.
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