天然酵母 Sourdough Starter

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培养天然酵母所需材料： 面粉：未漂白面粉，未漂白全麦面粉，黑麦粉 水：凉开水，如果自来水可以直接饮用，可以用晒过一天的自来水，或者过滤的自来水。 最佳温度：24-28℃，我的发酵温度是24℃，低于这个温度，发酵速度会比我视频中的进程慢一些。 第一阶段：培养酵母，杀死杂菌 第一天：10克水，10克面粉 混合。搅拌后，盖上盖子防止灰尘落入，不需要盖紧瓶盖。 第二天：杯子中加入 5克面粉，5克水。 第三天：杯中加入 10克面粉，10克水。 第四天：取出10克面团，加10克面粉，10克水。 第五天：取出10克面团，加10克面粉，10克水。 第二个阶段：增加酵母活性。 有两个要点。 第一，影响酵母的活性最主要的因素是温度。一定找一个温暖的地方。 第二，不要让酵母长时间挨饿。养分消耗完了之后要及时补给。 第六天早上：取出10克面团，加10克面粉，10克水。收集剩余面团冰冻保存。 第六天晚上：取出5克面团，加10克面粉，10克水。 第七天，以及以后：取出5克面团，加10克面粉，10克水。每天早晚喂养两次。 保存天然酵母（冷冻法） 取出10克天然酵母，加10克面粉，10克水。混合后放入冰箱冷冻。 使用时，前一天取出来自然化冻。24小时后用1:1:1 （10克酵母，10克面粉，10克水）的比例喂养。然后观察酵母活性，调整喂养比例。 Materials Needed to Cultivate Natural Yeast: Flour: unbleached flour, unbleached whole wheat flour, rye flour Water: boiled and cooled water. If tap water is drinkable, you can use tap water that has been left in the sun for a day or filtered tap water. Optimal Temperature: 24-28°C (75-82°F) * My fermentation temperature is 24°C (75°F). If it's lower than this, the fermentation process will be slower than shown in my video. First Stage: Cultivating Yeast and Killing Unwanted Bacteria Day 1: Mix 10 grams of water with 10 grams of flour. Stir, cover to prevent dust, but don't seal the lid tightly. Day 2: Add 5 grams of flour and 5 grams of water to the cup. Day 3: Add 10 grams of flour and 10 grams of water to the cup. Day 4: Remove 10 grams of the mixture, then add 10 grams of flour and 10 grams of water. Day 5: Remove 10 grams of the mixture, then add 10 grams of flour and 10 grams of water. Second Stage: Increasing Yeast Activity There are two key points: 1. The main factor affecting yeast activity is temperature. Be sure to find a warm place. 2. Don't let the yeast go hungry for long. Once the nutrients are consumed, replenish them in time. Day 6 Morning: Remove 10 grams of the mixture, add 10 grams of flour and 10 grams of water. Collect the remaining mixture and freeze it. Day 6 Evening: Remove 5 grams of the mixture, add 10 grams of flour and 10 grams of water. Day 7 and beyond: Remove 5 grams of the mixture, add 10 grams of flour and 10 grams of water. Feed twice a day, morning and evening. Preserving Natural Yeast (Freezing Method) * Remove 10 grams of natural yeast, add 10 grams of flour and 10 grams of water. Mix and place in the freezer. * When ready to use, take it out the day before and let it thaw at the room temperature. After 24 hours, feed it with a 1:1:1 ratio (10 g yeast, 10 g flour, 10 g water). Observe the yeast activity and adjust the feeding ratio accordingly. 背景音乐：Alone with My Thoughts by Esther Abrami 天然酵母, 培养天然酵母, 老面, 酸酵种, sourdough starter, natural yeast, wild yeast,