#酸種麵包 #天然酵母 #Sourdough #Sourdoughstarter

純綷分享如何將冷藏了兩個月的酵母激活 -- 從中也可以學到如何增加天然酵母種的活躍程度！如果天然酵母種能夠於4-6小時內能增量2倍甚至3倍，代表夠活躍，可大大提升酸種麵包的質量和結構！歡迎留言，切磋切磋！

This is a sharing of how I activated a dormant sourdough starter which has been stored in the fridge for two months. This video will also help you understand more how to make your starter active - being able to increase its volume to 2X or even 3X within 4-6 hours. Do feel free to drop a line if you have any questions!

🥖手工酸種麵包製作基本流程

從零開始跟我做~ 天然酵母起種方法 How to build a sourdough starter
   • 從零開始跟我做~ 天然酵母起種方法 How to build a sour...  

培養老麵 Build Levain
   • 酸種麵包系列 ~ 培養老麵 Build Levain | 手工酸種麵包技巧...  

烘焙比例 Baker's Percentage
   • 酸種麵包系列 ~ 烘焙比例 Baker's Percentage | 手工...  

混入老麵 Mix in Levain
   • 輕鬆學酸種麵包技巧 ~ 混入老麵 Mix in Levain | Sour...  

混入鹽 Mix in Salt
   • 輕鬆學酸種麵包技巧 ~ 混入鹽 Mix in Salt | 增加風味、加強...  

拉折法 Stretch and Fold
   • 輕鬆學酸種麵包技巧 ~ 拉折法 Stretch and Fold | 建立...  

麵團捲折 Coil Fold
   • 輕鬆學酸種麵包技巧 ~ 麵團捲折 Coil Fold | 建立筋性 Bui...  

預整形 Preshaping
   • 輕鬆學酸種麵包技巧 ～預整形 Preshaping | 要麵包有脆皮、必定...  

拉薄 Lamination
   • 輕鬆學酸種麵包技巧 ~ 拉薄 Lamination | 增加筋性、加入配料...  

整形 Shaping
   • Sourdough Bread Technique - Shaping  

𠝹花 Scoring
   • 酸種麵包系列 ~ 𠝹花 Scoring | 手工歐式麵包的精髓！| Sou...  

焗製 Baking
   • 輕鬆學酸種麵包技巧 ~ 焗製 Baking |  使麵包皮脆的關鍵是......  

📚文章參考：
製作手工酸種麵包：詳細技巧和流程解說
bit.ly/3L0oqUs

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