Скачать с ютуб Cultivate Sourdough Starter培育天然酵种|强状蜂窝状, 弃种煎饼食谱|Strong Honeycomb web, Starter Discard Pancake Recipe в хорошем качестве

Cultivate Sourdough Starter培育天然酵种|强状蜂窝状, 弃种煎饼食谱|Strong Honeycomb web, Starter Discard Pancake Recipe

♦无铸铁锅欧包食谱Sourdough Bread without Dutch Oven video recipe:    • Sourdough Bread, No Dutch Oven Recipe...   ♦免揉全麦土司面包食谱No Knead Whole Wheat Bread Loaf Recipe:    • 免揉全麦土司面包食谱| No Knead Whole Wheat Brea...   ♦面包食谱Bread Recipe:    • Bread, Pizza, Burger   　 ♦Facebook Page:   / iwen777   ♦Instagram ID: iwen777 一起来培育天然酵母/欧包酸种/酵种。只需两种简单食材即可在一个星期培育出强壮满满蜂窝状的酵种。天然酵种是新鲜面粉和水的活发酵培养物。混合后，培养物将开始发酵并培养我们环境中发现的天然酵母。将一小部分添加到面包面团中，即便完全不用商业速溶酵母，即可使面包膨胀。天然酵母好处包括延长面包保质期，长时间发酵也增添面包风味，保留面包天然麦香味和果酸甜味。适合用来做欧包，潘尼朵妮食谱。 =尽量选用未漂白高筋面粉和过滤水给最佳效果，因为化学物会杀死天然酵母。 =未漂白面粉没添加化学物，保留丰富营养麦麸皮和胚芽；过滤水也减少化学氯的成分，这样可以帮助加快培育过程，因为里面保留很多营养让天然酵母吸收膨胀。 =不同面粉有不同培育速度和膨发倍量，因此喂养时间会有分别，要看酵种反应，从第五天开始时常在顶点喂养。 =如前几天没动静，不要气馁，继续喂养至可在一次喂养后6-7小时膨发2-3倍/通过浮水测试，加油~ 收藏方式： =弃种从第六天/没怪味开始可以收普通冰箱冷藏3-4天内用完，可做煎饼，披萨皮等食谱。 =培育好的天然酵种（一次喂养后6-7小时膨发2-3倍/通过浮水测试）可选择: 1. 尝试做欧包测试面团强度和膨发度（用比率1:1:1培育比食谱需求分量多点，多余酵种继续培育给下次烘焙）。 2. 继续在室温喂养多一周（时常在顶点喂养），强化酵种。 3. 用比率1:1:1喂养后，放置室温1-2小时，收普通冰箱冷藏，每周喂养一次（比率1:1:1）。 4. 使用前从冰箱取出，让酵种发至顶点再提神喂养几次至酵种活跃强壮即可使用。 Sourdough Starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required. Let's cultivate Sourdough Starter/Natural Yeast. Grow strong, honeycomb web Sourdough Starter in a week with just two simple ingredients. Sourdough Starter is a live fermented culture of fresh flour and water. Once mixed, the culture will begin to ferment and cultivate the natural yeast found in our environment. Add a small portion to bread dough, even without adding commercial instant dry yeast, can make bread rise. The benefits of Sourdough Starter include prolonging bread shelf life, adding flavor to bread through long fermentation, and retaining natural wheat flavor and fruity sweetness of bread. Suitable for making European bread, Artisan Sourdough and Panettone recipes. = Try to use Unbleached High Protein Bread Flour and Filtered Water for the best results, because chemicals will kill natural yeast. = Unbleached flour does not add chemicals, and retains rich nutrients like wheat bran and germs; filtered water also reduces chemical chlorine components, which can help speed up cultivation process, because many nutrients are retained within for natural yeast to absorb and expand. = Different flours have different cultivation speeds and volume risen expansion, so the feeding time might differ depending on starter reaction. From the fifth day onwards, always feed at PEAK. = If there is no activities in first few days, don't give up, continue to feed until rise 2-3x volume in one feeding about 6-7 hours/pass Water Floating Test, all the Best ~ Storage Method: = Sourdough Discard from Day 6/without weird smell can be stored in normal fridge for 3-4 days. It can be used for pancakes, pizza crust and other recipes. = Cultivated Sourdough Starter (rise 2-3x volume in one feeding about 6-7 hours/pass Water Floating Test), can either choose to: 1. Try to make Sourdough Bread to test the strength and rising expansion of the dough (use ratio 1:1:1 to cultivate a little more starter than recipe required, excess starter will continue to be cultivated for next baking). 2. Continue to feed at room temperature for one more week (always feed at PEAK) to strengthen starter. 3. After feeding with ratio 1:1:1, leave at room temperature for 1-2 hours, put in normal fridge and feed once a week (ratio 1:1:1). 4. Take out of fridge before use, let starter rise to peak, then refresh and feed few times until starter is active and strong before use. ♦ 欧包酵种培养过程总结Sourdough Starter Cultivating Process Summary 第一天Day 1 (早Morning) 30g 面粉Flour + 30g 水Water 发Rise 24hrs @28C 第二天Day 2 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发Rise 24hrs @28C 第三天Day 3 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发Rise 24hrs @28C 第四天Day 4 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发Rise 24hrs @28C 第五天Day 5 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 11-12hrs) 第五天Day 5 (晚Night) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 11-12hrs) 第六天Day 6 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 11-12hrs) 第六天Day 6 (晚Night) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 10hrs) 第七天Day 7 (早Morning) 30g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 9hrs) 第七天Day 7 (晚Night) 15g Starter酵种 + 30g 面粉Flour + 30g 水Water 发至顶点 Rise to PEAK @28C (*顶点Peak at 12-13hrs) (*隔夜喂养比率 Night Feeding Ratio 1:2:2) 第八天Day 8 (早Morning) 1. 在顶点开始使用酵种 Use starter at PEAK (或 or） 2. 收酵种在普通冰箱冷藏, 每周喂养一次, 比率 1:1:1 Store starter in normal fridge, feed once weekly, Ratio 1:1:1 3. 时常在顶点喂养 Always feed at PEAK. ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love