天然酵种的制作 | How to Make Natural Sourdough скачать в хорошем качестве

天然酵种的制作 | How to Make Natural Sourdough

天然酵种的制作 | How to Make Natural Sourdough 第一天：面粉30克+水30克 第二天：面粉30克+水30克+酵种15克 第三天：面粉30克+水30克+酵种15克 第四天：面粉30克+水30克+酵种15克 第五天：取出60g酵种使用，剩余15g继续喂养 此后，酵种进入养成期，可以按：酵种15：面粉15g：水15g 继续喂养 Day 1: Mix 30g of flour and 30g of water together. Day 2: Add 15g of sourdough starter from the mixture of last day, along with another 30g of flour and 30g of water. Day 3: Repeat the process from Day 2. Day 4: Repeat the process from Day 2 again. Day 5: Take out 60g of sourdough starter for use, and feed the remaining 15g with 15g of flour and 15g of water. After this, the sourdough starter enters a mature period, and can be fed using a ratio of 15g of sourdough starter to 15g of flour and 15g of water. 天然酵种的保存和激活 Preservation and Activation of Natural Sourdough 酵种取出使用后，瓶中剩余15g面团， 继续加入30g面粉和30g水，混拌均匀 室温放置5~6个小时后放入冰箱冷藏。可以保存1~2个星期。 下次使用时，提前一天取出玻璃罐， 室温放置直到面团开始长高， 然后按照喂养酵种的方法，保留15g酵种，加入30g面粉和30g水， 混拌均匀，室温放置到第二天，酵种涨到2~3倍大就可以使用了。 After using the sourdough, there will be 15g of dough left in the jar. Add 30g of flour and 30g of water to the jar and mix well. Leave the mixture at room temperature for 5-6 hours before putting it in the fridge. It can be stored for 1-2 weeks. When using it again, take out the glass jar one day in advance and leave it at room temperature until the dough starts to rise. Then, follow the method of feeding the sourdough. Reserve 15g of sourdough, add 30g of flour and 30g of water, mix well, and leave it at room temperature until the next day. When the sourdough rises to 2-3 times its original size, it can be used.