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
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- čas přidán 17. 11. 2022
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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 - Jak na to + styl
喂养后继续做欧包，after cultivate continue to make 无铸铁锅天然酵母欧包食谱Sourdough Bread without Dutch Oven video recipe: czcams.com/video/QQf86MCsoFI/video.html
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.
谢谢、 我就是想要学这一款面包做法、❤你哦！谢谢
@@taunggyithu 不客气哦，需要继续研究到好食谱才上传给你们哦。敬请期待
Very precise. No time wasting talks! Can you advise when can we start keeping the "throw away" starter for making others like pancake? How to keep this "throw-away"starter?
老师好！看你的视频做那个超大个的餐包，也学做了两三次、也非常成功，也很好吃、也非常简单的步骤。也非常感谢老师的分享❤🎉😊😂
哇，很有天分，开心你成功了。希望你尝试做了拍照来看哦
Спасибо Шеф!👍 Thanks Chef!👍
Welcome. Haha so kind of you, im still not up to chef level, hope you can try
👍👍Thanks for sharing.❤
thank you for sharing
Thank you for sharing 😊
好厲害
哇塞，很期待很开心能跟着老师你做天然酵母和酸种面包。😊
哈哈，是的，想挑战这个很久了，天然酵母这里较难买到，所以就自己培育了，希望你尝试做哦
@@iwen777 我对老师你很有信心，肯定会成功，跟着你的步骤，我会很安心，加油↖(^ω^)↗
@@yaplina2511 谢谢你的信任和支持呀，尝试做了拍照来看
谢谢你，很详细的分享。❤
太棒了 老师 😍💯👍
找机会尝试 跟着老师的方法 做做看
期待老师更新 教我们如何使用这个天然酵母 制作更多不同的食谱 🥰
老师的食谱都很详细 跟着老师的食谱 做过一些如 烧包，北海道蛋糕，芝士蛋糕，蛋挞，kari puff, chocolate cake, banana cake, 等等 都非常成功，身边的人都说 非常好吃😋 让我们对烘焙等的信心大涨 谢谢老师无私的分享和用心 ❤
哇好有天分呀，谢谢你的大力支持和信任，成为我继续做影片的推动力。希望你继续尝试做了拍照来看
@@iwen777 是老师的食谱很详细 降低了失败率 让我们在烘焙上大大的增加了信心 🥰❤👍💯
好的，之后分享给您 🥰
@@victoriang1651 谢谢你们的支持和信任，成为我继续做影片的推动力
That’s a perfect demo, thanks
thanks so much, hope you can cultivate and continue to try my无铸铁锅天然酵母欧包食谱Sourdough Bread without Dutch Oven video recipe: czcams.com/video/QQf86MCsoFI/video.html
Sure.
请问弃种之前需要先搅拌吗？还是直接拿上面的部分起来？
Can ask each day only need 30g starter the bal throw away?
請問，可以用剩餘的老麵做酵種嗎？
请问这个天然酵母可以做普通面包吗？培育好的天然酵种如果隔天才用是不是收冷藏，隔天从冰箱取出，发酵到頂点像上面（4）所说的步骤才可以做面包？谢谢
Nice sourdough👍
Thanks, this is sourdough starter.
终于做sourdough starter, 谢谢你
哈哈，是的，希望你尝试做哦
很喜欢老师的详细解释。想问老师如没有过滤水可以用室温的水吗？还有请问黑麦和高筋膜面粉做出来的分别。感恩❤
请问老师，我养了第二天，两个小时就长了一倍，好快，还要等22小时才养，会坏吗？会酸吗？要怎么做才对？谢谢🥰
老师你好，我的starter已经有6天了但是没有动静，请问要重新做过吗？
可以教多一点酸种食谱吗？
老师，我放在第四天沒起。是不是不可用了？
我的菌种第八天，还是没有上升也没有臭味，要继续养？❤
请问一下过滤水是煮过的水吗
哇！想尝试做好久了。一直看不明白其它视频。现在要跟着老师的视频练练看。 弃种可以和不同天的弃种一起收集吗？
弃种可以一起收集哦，尽量3-4天内吃完。好的加油哦，做了拍照来看
可以一次過配60克吗？多出来的不要丢掉是否可以用另外一个罐子再配置谢谢
请问这个starter 最后做出来是几g的？
請問養成的酵種放冰箱冷藏保存需要把蓋子密封嗎？還是跟放室溫發酵一樣蓋上蓋子不要鎖緊密封？
Я храню подкрышкой с дырочками в холодильнике.Закваска хорошо себя чувствует,сильная.
starter yang di lemari pendingin, setelah diberi makan, apakah langsung dikembalikan ke dalam lemari pendingin? terima kasih
老师，圣诞节要到了，可以教做panettone 吗？期待～
即将上传，敬请期待
老师要教我们做欧包了吗！🎉❤期待期待！
哈哈哈，研究研究。敬请期待哦。希望你尝试做
If discard , I leave in the fridge for a month without feeding and use it if I want to do pancakes . Is it ok ?
老师，请问如果我已经成功发酵好了酸种（已经浮在水面），后期要如何养它呢？还有最担心的是如果我要出国旅行要怎么处理它呢😂？
How do you maintain the the starter?
Got few options, I have written in my description box below and pin comment, pls check in out
😊
请问能用漂白的高筋面粉吗？
漂白的面粉里面营养没那么多哦，可能需要混合一定rye flour进入
老师，请问第几天的棄种才收着呢？
老师已有写下了请自留意。
老师，我的都会涨到3倍左右，但就是不能浮水我快放弃了
老师你好，我在新加坡很喜欢你的videos. This sourdough starter I did already 3rd time but it always showed activity/bubbles 2nd day but on the 4th onwards totally nothing happened. I did the same process as per your video but still failed…I am already very disheartened, really 灰心 if I should still try again.. Hope to hear from you soon. Thank you
Same case here..😢
第三天第四天没涨😢
這種酵母可以拿來做中式麵點嗎。 謝謝
通常拿来做面包欧包，focaccia等，不过也有用来做披萨，pancake等
老师，为什么我做的酸种到了第七天后突然就不活跃了，没有涨到2倍大，表面只有满满的气泡，也没有臭味。这样是不是失败了😢
不要放弃继续喂养哦，而且要注意观察到顶点哦，时间会越来越短，如果还放隔夜可能会超过顶点回缩了
为什么我的yeast 一直都是呕吐味？
請問我的starter 己是第六天，它沒有上漲，只是有些小氣泡。它還可以繼續養嗎？謝謝。
是的，请继续喂养哦。其中一次喂养面粉中可以取代小量的Rye flour黑麦粉/wheat flour全麦粉约3g,
变成3gRye Flour/wheat flour + 27g高筋面粉
这样可以帮助给酵母更多营养快速增长。
@@iwen777 Thanks!
🎉🎉🎉❤❤❤
謝謝那麼詳細的分享💛💜❤️
一直都想試做～但之前看過其他視頻不是太了解😅跟著這個就好了👍🏻👍🏻
想問一下用剩的需要放雪櫃嗎？
有几个选择，可以看说明栏description box below ／留言pin comment 有写收藏方式
@@iwen777 看到了，好詳細，謝謝💕
Wendy , 我的酸种好像不会发了。第一天，第二天，第三天，第四天活力都很好，但第四天发到两倍大就停止了。现在第五天放进10个小时，一点动静都没了。我是用全麦面粉。我还要多久才能喂，12？24？
我的也是一樣
Hi, where to get filtered water ? Can use boiled room temperature drinking water ?
You can too, but filtered water will retain the minerals to help yeast grow. Just don't use tap water with chlorine which tends to kill yeast.
@@iwen777 Thank you 😘💕
@@lindanah1539 welcome
@@iwen777 can use mineral water?
Do starter taste sour?
为什么要丢弃剩余
长到多大是正常呢.....我的只能长到大概2倍半，是一种不太自然的化学材料香味....我用了两个多月了，几乎一直是这个状态
老师，第5天9小时发到顶点我可以等到24小时才喂养吗
最好一天喂两次了哦，因为酵母开始强壮了，需要喂养更多。你喂养1：1：1需要9个小时发到顶点的话，你也可选择喂养1：2：2（starter15g：water30g：flour30g）,这样可以到约17-18小时才到顶点再做第二次喂养哦
@@iwen777 明白了..谢谢老师😘
@@oserene7585 不客气，做了拍照
Good morning. How to make sour dough?
Still experimenting recipe, will upload soon after that
Waiting for your sour dough recipe ☺️
@@christyhew8360 yes please.
@@iwen777 how to make sourdough using this starter recipe?
请问天然酵母可以拿来做普通面包吗？就是把速效酵母换成天然酵母做成市售的普通面包？
可以，要适当调整，不过要很长的发酵时间哦
希望您可以教哦，非常感兴趣
妳好😊我做的18天了还長1cm ,用的是有机白面粉,是不是还要养到成功,现在是养2次。他的液体是酸酸的味道是这样的。谢谢
how to make sourdough using this starter recipe?
thanks so much, hope you can try, 无铸铁锅天然酵母欧包食谱Sourdough Bread without Dutch Oven video recipe: czcams.com/video/QQf86MCsoFI/video.html
ماهذا ؟
This is sourdough starter, natural yeast self make which can be used to replace dry yeast for bread making
@@iwen777 👍🏻👍🏻
@@user-hn9gt2oh3n thanks, hope you can try
我做到第八天，味道还是有呕吐的味道，什么原因？
我的也是😂
第四天為什麼沒有發2倍但是第三天有?
我的在第4天已经没有发了，今天第5天也没动静，不知道出了什么问题😅