Developing Your Own Sourdough Starter . 培養自家酸種酵母

March 21, 2018

Developing Your Own Sourdough Starter . 培養自家酸種酵母

For those who are interested in developing your own sourdough starters from scratch, I have not forgotten you. The reason I do not share the ways earlier because winter time in Hong Kong is not the right season for it especially most of the families here do not have a central heating system indoor.

Having a warm temperature is important to initiating a new starter. Based on my experience on sourdough bread and starter, I noticed that the best temperature for developing a sourdough starter is around 22C to 28C, especially at the beginning. At this range, yeast grows faster and steadier, so now, it is almost time to get everything ready for the starter: Sterilized Jars and spatulas/stirrers, White Bread Flour, Whole Wheat Flour and Rye Bread Flour, as well as Clean Water.

I am not going to do the demonstration day by day here, but I have located a series of good videos produced by a good website (Northwest Sourdough). They have recorded the whole development of sourdough starter from Day 1 to Day 14. Videos include how to develop sourdough starter, how to observe and investigate the starter, how to prepare the bread with sourdough starter, how to fold the dough and shape the bread, how to proof the bread till it came out from the oven. It is very informational. I hope you would enjoy watching the videos like I do； in case you have any questions, please feel free to address to me, I would try my best to answer you as far as possible.

對於說過有興趣嘗試培養自家酸種酵母的朋友，我並沒有把你們忘記。我沒有一早在此分享做法，是因為香港的冬天在沒有中央暖氣調溫下，有很多時間不是太適合培養酸種酵母；要做當然要在最適合的時間做，盡量一試就做到。

根據我做酸種酵母和麵包的經驗，合適的暖和溫度對培養酸種酵母好重要，而最佳溫度應該介乎22℃至28℃ 左右，尤其是在開首的幾天。在合適溫度下，酵母生長得更快，更穩定; 現在是差不多時候了，請先預備好培養酵母的所需用品：已消毒清潔的瓶罐和拌棒，白麵包粉，全麥麵包粉和黑粿麥麵粉，以及潔淨的水。

我不打算在這裡每天做示範，但卻找到了一個酸種麵包網站(Northwest Sourdough)
製作的一系列培養酸全種酵母的視頻。他們在從第1天到第14天的影片裡，記錄了酸種酵母的整個發展流程；包括如何由零開始發酵酵母，如何觀察和分析酵母狀況，如何準備麵包加酸種麵糰，如何折疊麵糰和造型，如何發酵麵糰，直到麵包從烤箱烤好出爐。整個視頻都很流暢和非常有用。我希望您們也和我一樣喜歡看及有所得著；如果您有任何問題，請隨時與我聯繫，我會盡我所能為您解答。