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At the heart of this ancient bread-making technique lies the sourdough starter, a living culture of flour and water that harnesses the principles of microbial fermentation. This delves into the science of a sourdough starter, examining the biochemical interactions that occur within the starter, the role of various microorganisms, and the implications for both baking and nutrition. 酸酵头的科学原理 酸麵團發酵劑的科學 這種古老的麵包製作技術的核心是酸麵團發酵劑，這是一種利用微生物發酵原理的麵粉和水的活菌。這深入研究了酸麵團發酵劑的科學，研究了發酵劑內發生的生化相互作用、各種微生物的作用以及對烘焙和營養的影響。 酸麵團發酵劑的成分 酸麵團發酵劑主要由麵粉、水和微生物組成，主要是野生酵母和乳酸菌 （LAB）。麵粉的選擇會影響發酵劑的特性，因為不同的麵粉含有不同水平的營養物質、麵筋和顆粒物，這些都是微生物的食物。全麥麵粉，如全麥或黑麥，通常會產生更活躍的發酵劑，因為與精製白麵粉相比，它們的營養成分更高。 發酵劑的水化水準或水與麵粉的比例對其性能起著關鍵作用。較高的水合水平會促進酵母活性，並可能導致成品麵包中的麵包屑結構更加開放，而較低的水合度會產生更緻密的麵包。理想的水合作用水準可能因當地環境條件而異，例如溫度和濕度，這對微生物活動至關重要。 微生物生態系統 酸麵團發酵劑功能的核心在於其微生物群落。這個共生生態系統中的兩個主要參與者是野生酵母和 LAB。野生酵母，主要是酵母屬，通過發酵產生二氧化碳來負責麵包的發酵。這種氣體被困在麵團中，導致麵團上升並形成輕盈的質地。 乳酸菌，主要是乳酸菌屬，通過糖的發酵為麵糰提供酸。這種雙重發酵過程導致乳酸和乙酸的產生，這不僅賦予了麵包特有的酸味，而且通過降低 pH 值和為腐敗生物創造不適宜的環境來延長麵包的保質期。 酸麵團發酵劑中酵母和 LAB 之間的平衡至關重要。偏愛 LAB 的發酵劑可能會產生更酸的味道，而以酵母為主的發酵劑可能會導致更溫和的味道。這種平衡會受到餵食頻率、溫度和所用麵粉類型等變數的影響，從而證明瞭微生物生態系統的動態性質。 發酵及其生化意義 酸麵團發酵劑的發酵過程的特點是兩個不同的階段：厭氧發酵，發生在氧氣有限的初始階段，主要涉及 LAB 生產乳酸，以及好氧發酵，當培養物暴露在空氣中時發生，使酵母蓬勃發展。這種雙管齊下的方法不僅有助於發酵劑的獨特風味，還會影響麵團的結構和營養價值。 發酵的代謝副產物對麵包的感官品質有很大貢獻。發酵過程中產生的酸增強了風味的複雜性，而發酵過程本身可以改善麵筋的形成。此外，全穀物中植酸在發酵過程中的分解增加了礦物質的生物利用度，使酸麵包比商業發酵的同類麵包更有營養。 營養學的實際應用和啟示 瞭解酸麵團發酵劑背後的科學對麵包師和消費者都有實際意義。對於麵包師來說，掌握製作和維護酸麵團發酵劑的藝術可以生產出具有獨特風味和質地的高品質麵包。瞭解微生物動力學有助於解決常見問題，例如味道過酸或發酵速度慢。 對於消費者來說，酸麵包的營養價值提供了一個有吸引力的主張。發酵過程不僅增強了風味，而且還有可能提高消化率，使其成為對麵包中的麩質和其他化合物敏感的人的更合適選擇。此外，酸麵包的較低升糖指數可能有助於更好的血糖管理。 酸麵團發酵劑的科學是微生物學、生物化學和烹飪藝術的迷人相互作用。通過瞭解酸麵團所涉及的成分、微生物相互作用和發酵過程，麵包師可以充分利用這種古老技術的潛力，生產出不僅美味而且營養有益的麵包。隨著人們對手工麵包的興趣不斷增長，對酸麵團發酵劑的探索無疑將進一步瞭解微生物活動與食品生產之間的複雜關係，豐富烹飪景觀和我們的飲食習慣。

This sourdough starter from Wales is much more than a simple leavening agent; it represents a rich tapestry of history, culture, and science. Its evolution from the ancient Silk Road trades to its modern-day revival encapsulates the enduring human connection to food and fermentation. 关于 它有着丰富的口述历史，可以追溯到丝绸之路贸易时代。它是一种非常有活力的酵母培养物，在小麦和黑麦中都能很好地生存和生长。 This sourdough starter has a rich oral history that dates back to the era of Silk Road trade. It is a vigorous yeast culture that thrives in all-purpose flour but can also adapt well to wheat and rye grains. 特性 产地：威尔士 年龄：1000+ 口味：浓郁 主动：是

面粉 通用磨坊 懒惰羚羊磨坊公司 鲍勃红磨坊 弗朗辛 快活的 波尔塞利 乔维利 珍妮磨坊 亚瑟王联盟合作伙伴 我们用什么面粉？ 威爾士 沙烏地阿拉伯 俄勒岡步道 巴林 阿拉斯加州 埃及 義大利 法國 通用磨坊金牌全王牌麵粉 - 高筋（未漂白，未溴化）猶太潔食，每年幾次，我們將進行80種全王牌麵粉 - 高筋（未漂白，未溴化）猶太潔食與20種全麥的80/20混合，具有相同的餵養比例1.1.1 Kamut， 埃及 這種麵粉是由現磨的 Kamut 製成的，這種 Kamut 來自硬粒小麥的親戚 Khorasan 小麥。埃及的小農戶歷史上一直種植呼羅珊小麥。與以犧牲營養價值為代價獲得更高產量的現代小麥不同，呼羅珊小麥保留了其原始營養成分。卡姆小麥粉在 The Lazy Antelope Milling Co. 研磨，但目前無法出售。但是，您可以在其他零售商處找到 Kamut 麵粉。 三藩市 紐西蘭小麥 蘇格蘭 南非 這種麵粉是 General Mills Gold Medal All Trump 麵粉和 General Mills Gold Medal Stoneground 小麥的混合物。它具有精細的顆粒，是一種由高蛋白春小麥製成的全麥麵粉。旨在創造營養豐富的全麥烘焙食品的麵包師喜歡這種蛋白質含量為 13.8% 的麵粉。 波蘭 芬蘭 紐西蘭黑麥 黑麥粉由 The Lazy Antelope Milling Co. 在美國研磨。黑麥粉是一種營養豐富的高纖維麵粉，由全黑麥穀物製成，保留了麩皮、胚乳和胚芽。其獨特的風味和質地使其可用於製作複雜的麵包、鬆餅和百吉餅。Lazy Antelope's Dark Rye Flour 是傳統歐洲黑麥麵包的絕佳選擇，以其正宗和濃郁的風味而聞名。這種麵粉由黑麥漿果粗磨而成，可保持必需的營養物質和天然油脂，從而製成富含纖維、維生素和礦物質的產品。它非常適合製作豐盛的黑麥百吉餅、質樸的麵包和手工麵包。用黑麥粉製成的麵包具有緻密柔軟的麵包屑、深色的外殼和濃郁的風味。它的泥土味與雜糧產品相得益彰，增強了整體味覺體驗。黑麥麵粉非常適合家庭麵包師和希望製作正宗、美味的黑麥烘焙食品的專業人士。成分：黑麥粉。含小麥。我們將每年進行兩次 80/10/10（黑麥/小麥/通用磨坊金牌全王牌）的混合，保持相同的餵養比例 1.1.1。 愛爾蘭 澳大利亞 瑞典 我們每天用Jovvily White Rye 餵養這些開胃菜，它由純食品級成分製成，不含添加劑或防腐劑。每年兩次，我們將其與通用磨坊金牌全王麵粉 80/20 混合物混合——高筋（未漂白、未溴化）猶太麵粉，以增強麵筋。 僅限特別訂單 - 義大利 00 每周餵食義大利全天然 Polselli Classica 00 軟小麥粉。每年幾次，我們使用 80% 高筋 General Mills Gold Medal All Trumps 麵粉（未漂白和未溴化物）和 20% 義大利全天然 Polselli Classica 00 軟小麥粉製作 80/20 混合物。 德國巴伐利亞 「黑死病」 黑麥麵包 這款來自 The Lazy Antelope 的優質全麥黑麥粉採用 The Lazy Antelope Milling Co. 在美國研磨的麵粉餵養，是烘焙傳統歐洲黑麥麵包的絕佳選擇。這種麵粉以其正宗而濃郁的風味而聞名，有助於打造健康的外觀和美麗濕潤的質地，使其成為黑麥麵包的理想選擇。這種麵粉來自乾淨、經過充分洗滌的黑麥，專為專業烘焙應用而設計。它擅長製作黑麥麵包和雜糧產品，這些產品受益於其濃郁、樸實的味道。黑麥粉是通過粗磨全黑麥漿果製成的，這保留了穀物的大部分天然營養成分和油脂。結果是一種麵粉，使麵包師能夠製作各種烘焙食品，從豐盛的黑麥麵包和麵包到手工麵包、特色麵包和麵包卷。用這種麵粉製成的麵包具有緻密的麵包屑、深色而誘人的外殼以及深深豐富和令人滿意的風味特徵。這種麵粉是探索黑麥烘焙深度並希望創造正宗美味烘焙點心的人的絕佳選擇。我們將每年兩次進行 80/10/10 與粗麥粉、小麥和 General Mills Gold Medal All-Trumps 的混合，保持相同的 1：1：1 飼餵比例。 僅限特別訂單 - 法國 T55 我們每周用 Francine BIO Farine De Blé T55 喂它。每年幾次，我們還提供 80% Francine BIO Farine De Blé T55 和 20% General Mills Gold Medal All Trumps 高筋（未漂白、未溴酸鹽）麵粉的混合物。 Einkorn， 法國 這種新鮮石磨的有機單粒小麥粉每周餵食一次，柔軟透氣，具有奶油色和微妙的甜味。單粒小麥是最早的小麥栽培形式。其獨特的風味、令人印象深刻的營養成分和低麩質含量使其在家庭和專業麵包師中越來越受歡迎。單粒小麥粉用途廣泛，適用於各種烘焙食品，包括酵母和酸麵包、薄餅、饢、華夫餅、煎餅和酥餅乾！ 碾磨自：有機單粒小麥（古小麥）蛋白質：17.4%提取：100%水分：10.7%灰分含量：2.3%下降數：380/秒整個玉米粒。低麩質潛力 無麩質 每天餵食 Bob's Red Mill 無麩質 1 對 1 烘焙粉是一種特殊配方的無麩質麵粉、澱粉和黃原膠混合物，旨在以一對一的方式替代小麥粉。這種麵粉可讓您輕鬆地將餅乾、蛋糕、布朗尼蛋糕、鬆餅和煎餅的傳統食譜轉換為美味的無麩質版本。 無麩質蕎麥 每周餵食 Bob's Red Mill 蕎麥粉。Bob's Red Mill 蕎麥粉是一種有機、全穀物和天然無麩質的烘焙主食。它提供濃郁的堅果味，非常適合製作薄餅、煎餅和酵母麵包。這種麵粉是使用傳統的研磨方法製成的，這意味著您看到的黑點直接來自磨碎的種子殼。它是膳食纖維和必需氨基酸的極好來源，可增強膳食的營養成分。Bob's Red Mill 在其經過認證的有機和非轉基因全麥食品儲藏室主食中利用果仁的每一部分，確保您的飲食受益於添加的維生素、礦物質、脂肪酸和膳食纖維。 Directions to transition to a different flour

The Legacy and Art of Russian Sourdough Rye Bread The Unique Heritage of The Lazy Antelope’s Russian Sourdough Starter The Lazy Antelope's Russian sourdough starter stands out as a distinctive blend of sweet and savory flavors, nurtured with The Lazy Antelope Milling Co. Organic Premium Dark Rye flour. This starter traces its roots back to the 1960s, having been carefully passed down from one generation to the next. Over the years, it has developed a nuanced and complex flavor profile, shaped both by the surrounding environment and the dedicated craftsmanship of bakers. Every batch of bread made with this starter is imbued with a sense of nostalgia, seamlessly merging rustic baking traditions with contemporary artisanal methods. The Historical Significance of Sourdough Rye Bread in Russia Sourdough rye bread holds a deeply rooted place in Russian culture, with traditions reaching back hundreds of years. It is particularly linked to Borodinsky bread, a celebrated bread made from dark rye flour. Folklore connects the origins of Borodinsky bread to the 1812 Battle of Borodino, with some stories attributing its creation to nuns at a battlefield monastery or a mourning widow. However, the widely recognized recipe for Borodinsky bread first appeared in the 20th century. Despite this, the foundational use of sourdough as both a dietary mainstay and a natural leavening method has been a part of Russian life for centuries before the modern recipe became widespread. Modern Revivals: Honoring Tradition Through Innovation In the present day, the enduring legacy of sourdough rye bread is being revitalized by contemporary bakeries. By paying homage to traditional methods while also exploring new techniques, today’s bakers achieve a harmonious blend of authenticity and innovation. The signature sourdough starter not only connects each loaf to its rich heritage but also encourages a new generation to value the artistry and history embedded in every slice. As Russian rye bread traditions merge with local flavors and modern baking expertise, the resulting bread becomes more than nourishment—serving as a flavorful tribute to history, community, and the enduring art of baking.

The Lazy Antelope was founded by a family of bakers who have loved and grown Historical sourdough starters from around the world for many years. We enjoy the experience so much that we thought we would share it with all of you. We are inspired by history and feel that the simple things in life need to be remembered and passed down to future generations. In addition to our starters we also provide a variety of products that stand the test of time. We also carry some of the best Jams and Honey 懒惰的羚羊 历史 & 独特的酸酵头 来自世界各地的 Directions 点击查看帮助页面 秤与杯子 Dehydrated Directions Subscribe to our newsletter Don’t miss out on updates and recipes! Email* Join I want to subscribe to your mailing list. 了解我们 Lazy Antelope 是由一个面包师家族创立的，他们多年来一直热爱并种植来自世界各地的发酵剂。我们非常享受这次经历，因此我们想与大家分享。我们受到历史的启发，觉得生活中简单的事情需要被记住并传承给后代。除了我们的开胃菜之外，我们还提供各种经得起时间考验的产品。我们还提供一些我们能找到的最好的果酱和蜂蜜。凭借我们卓越的服务和对细节的关注，我们保证您的购物体验从始至终都是无缝的。 关于我们的首发 我们已尽力寻找正宗的历史发酵剂。这些都有着丰富的口述历史，我们相信我们的消息来源。 国家标准 真正一流的 历史悠久且独特的酸面包发酵剂来自： 阿拉斯加州 澳大利亚 巴林 英国布里斯托尔 科罗拉多州 埃及和古代谷物卡姆特埃及 芬兰 法国和法国有机古法单粒小麦 德国 冰岛 爱荷华州（无麸质和荞麦无麸质） 爱尔兰 意大利 新西兰黑麦和小麦 俄勒冈小道 波兰 俄罗斯 旧金山 沙特阿拉伯 苏格兰 南非 瑞典 威尔士

Cripple Creek Colorado 1893 Cripple Creek Colorado 1893 Cripple Creek Colorado 1893 Cripple Creek Colorado 1893 The Lazy Antelopes 1893 sourdough starter, originating from Cripple Creek, Colorado, features a unique blend of heritage and quality. It is made using organic, non-GMO stone-ground wheat milled in Iowa by the Lazy Antelope Milling Company, ensuring the retention of its nutritional value and flavor. The meticulous care taken in sourcing and milling the grain contributes to the distinctive taste of this sourdough starter. Cripple Creek has a rich history, particularly noted for its significance during the Cripple Creek Gold Rush. This exciting period, which lasted from the late 1800s to the early 1900s, transformed the area into a bustling hub of mining activity. Many prospectors flocked to Cripple Creek in search of fortune, leading to rapid population growth and the establishment of various businesses, including bakeries that benefited from the abundance of local grains. The spirit of that era lives on today in the artisanal practices embraced by The Lazy Antelope, reflecting a strong commitment to quality and tradition. The combination of these historical and culinary elements makes the sourdough starter a noteworthy part of Cripple Creek's heritage. This sourdough starter has a significant historical origin, dating back to the Cripple Creek gold mining community in Colorado, where it was first developed around 1893 during the period of the Gold Rush. Gold Rush Staple: In the bustling late 19th century, Cripple Creek was a vibrant hub of dreams and ambition, filled with the sounds of pickaxes striking rock and the hopeful chatter of miners. Among the essential provisions that sustained these rugged individuals was sourdough bread, celebrated for its robust flavor and nourishing qualities. The sourdough starter, an extraordinary symbiotic culture of wild yeast and bacteria, thrived in its natural environment, providing a reliable leavening agent for those isolated in remote mining camps. This bread became more than just a meal; it symbolized nourishment and survival in a landscape where commercial yeast was either difficult to obtain or too susceptible to the elements. The bond miners formed with their sourdough starters was uniquely personal. Many carried their precious cultures in handmade pouches, worn around their necks or secured to their belts as they navigated the rugged terrain. To ensure the viability of their starters in the biting cold, some miners would even cradle their starters overnight, bringing them into their sleeping quarters like cherished companions. This deep devotion and clever resourcefulness earned them the affectionate nickname "sourdoughs," a testament to their culinary ingenuity and resilience in the pursuit of fortune. A Living Link to the Past: This treasured sourdough starter has a lineage that has been meticulously cared for and shared among generations of bakers, preserving its unique blend of flavors and characteristics for over 125 years. While scientifically tracing a lineage can be complex and elusive, the rich stories and traditions interwoven into the very essence of this starter create a powerful connection to history, allowing contemporary bakers to partake in an experience that transcends time and place.

You must make sure that the starter is bubbly and active before making bread with it. If the starter is flat (in the “discard” stage), the yeast is not active and will not rise well in bread. How to get your starter to peak activity, and how to know when it’s ready: 准备用于制作面包的酵母发酵剂 用酵头做面包之前，必须确保它充满气泡且有活性。如果酵头呈扁平状（处于“丢弃”阶段），酵母就缺乏活性，无法很好地发酵成面包。 如何让你的启动器达到峰值活性以及如何知道它何时准备就绪： 在用发酵剂烘烤面包之前的几天内，每隔 24 小时定期喂食一次发酵剂。 每次喂食的量至少要与你手头现有的酵头数量相等。也就是说，如果你有60克酵头，每次喂食时要加入60克水和60克未漂白面粉。（记住要丢弃多余的酵头。如果你不想扔掉，可以自己制作一个很棒的弃料配方。） 喂食后4-6小时检查发酵剂。我的发酵剂在4小时左右最活跃。确保看到很多气泡。

The Lazy Antelope’s Polish sourdough starter exemplifies the beauty and complexity inherent in the art of bread-making. From its cultural roots in Polish tradition to its carefully curated feeding regimen and promising culinary applications, this starter invites both novice and experienced bakers to engage with a piece of living history. Poland Poland Poland Poland 1926 黑麦 甜小麦 Lazy Antelope 很高兴地宣布，我们的来自世界各地的酸面团发酵剂系列又添新员！这种可爱的波兰发酵剂是从 Ed Wood's International Sourdoughs 订单 #112-1111567-0042638 购买的，该订单来自一家波兰小面包店。它生长在黑麦面包上，用 Bob's Red Mill 有机石磨黑麦粉喂养，该粉是全谷物且经过非转基因认证。它是在磨石上新鲜研磨的，具有浓郁而独特的风味，我们不确定它的具体年龄。我们用以下饲料喂养它： Bob's Red Mill 有机石磨黑麦粉，该粉是全谷物且经过非转基因认证 - PAREVE & a 90/10，其中 90% 为黑麦，10% 为 Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat，这是来自 Farmer Direct Foods, Inc. 的真正的石磨全白小麦粉。它在堪萨斯州的土地上种植，符合犹太教规且非转基因。这是 100% 硬质白全麦面粉（每年两次）。

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, 入门护理和喂养 酵母维护和说明 到達后，將其放入帶蓋的罐子中 餵食比例為 1：1：1（酸麵糰發酵劑：麵粉：水），60 克未漂白麵粉或滿足您的需求的麵粉，例如未漂白的有機或無麩質麵粉。波蘭餵食黑麥，德國餵食黑麥/黑麥粉，三藩市餵食全麥等，60 克溫水和 60 克發酵劑。讓它在櫃臺上放置幾個小時，直到它上升和下降（翻倍不是字面上的要求;有時它們不會“翻倍”，有時它們會上漲一倍以上）;然後，您可以將其放入冰箱中，每周餵食一次，除非您經常烘烤並希望每天定期餵食。在這次餵食時，你不會丟棄。 酸麵團的藝術：麵包開胃菜的維護和使用 近年來，烤酸麵包越來越受歡迎，不僅作為一種烹飪努力，而且作為一種藝術形式，它包含了耐心、科學和創造的樂趣。這個過程的核心是酸麵團發酵劑，這是一種由麵粉和水組成的活菌物，裡面有野生酵母和細菌，從而產生了酸麵包獨特的濃郁風味和通風質地。這旨在闡明酸麵團發酵劑的維護和有效使用，根據個人經驗和烘焙社區內的既定做法提供見解。必須注意的是，這種方法可能不是培養發酵劑的唯一方法，但它代表了一種可行的方法，已被證明對許多家庭麵包師來說是成功的。 瞭解酸麵團發酵劑 酸麵團發酵劑是通過發酵過程發展起來的細菌和酵母的共生培養物。當一個人第一次獲得發酵劑時——通常是通過運輸或與朋友分享獲得的——由於運輸過程，它可能會顯得休眠，需要一個以多次餵養為特徵的復興期。收到后，應立即餵食發酵劑以啟動其活動，即使隨後要冷藏。1：1：1 的初始飼喂比（等量的酸麵團發酵劑、麵粉和水）對於重建穩健的培養物至關重要。 舉例來說，標準的餵養包括將 60 克未漂白的麵粉與 60 克溫水和 60 克發酵劑混合。根據所需的結果，可以使用各種類型的麵粉;例如，黑麥粉在波蘭通常受到青睞，而黑麥和黑麥粉的混合物在德國很受歡迎。在這個復興過程中避免氣餒是很重要的，因為可能需要幾次餵食才能讓初學者表現出活力的跡象——例如持續上升和下降。 酸麵團保養 為了確保開胃菜健康茁壯成長，應遵守某些做法，而應避免其他做法。例如，避免使用反應性金屬碗或器皿至關重要，因為酸麵團的酸度會引起不良反應，損壞工具和發酵劑。相反，應該選擇塑膠或玻璃容器，並使用木勺或塑膠勺攪拌。 另一個重要的考慮因素是存放起動器的環境。溫暖的地方（例如陽光明媚的窗臺或散熱器附近）可以促進酵母菌和細菌的最佳活性。還應注意水溫;理想情況下，用於飼喂的水應在 24-28°C （75-82°F） 之間以促進生長，因為過熱的水會殺死酵母。 此外，用透氣的蓋子蓋住啟動器也很重要。這使得發酵過程中產生的氣體逸出，同時防止污染。 餵你的酸麵團發酵劑 餵食頻率在很大程度上取決於發酵劑是保存在室溫下還是保存在冰箱中。保持在室溫下的發酵劑通常需要每天餵食，而冷藏的發酵劑每周餵食就足夠了。為了餵養活發酵劑，通常會丟棄一部分，同時保留足夠的食物以保持培養物的活性。在確保 hooch（發酵的副產品）被攪拌回發酵劑中后，可以引入新鮮麵粉和水來激發混合物。 如果啟動器顯得遲鈍或反應遲鈍，更頻繁地餵食（每 12 小時一次）可以説明它恢復活力。此外，任何重大的 hooch 積累都應該得到解決;雖然它可以簡單地攪拌回去，但過量可能需要在下次餵食前倒掉一些。 利用你的酸麵團發酵劑 當談到使用酸麵團發酵劑進行烘焙時，該過程與傳統的麵包製作方法不同。要製作一條基本的 1 磅麵包，需要 1 杯酸麵團發酵劑、2 杯麵包粉、1/3 杯溫水和 1 茶匙鹽。酸麵團食譜中不含糖是值得注意的——天然酵母擅長分解麵粉中存在的碳水化合物，無需添加甜味劑。 準備工作包括將成分混合以形成光滑的麵糰，然後揉捏約 15 分鐘，讓麵筋形成。在最初的發酵之後，麵團被壓下，重塑形狀，並在烘烤前再次發酵。 烘烤時，用水盤預熱烤箱會產生蒸汽，有助於形成酥脆的外殼。時機至關重要;麵包應烘烤至呈金黃色，大約需要 30-45 分鐘。 食譜 要製作 1 磅的麵包，您需要以下成分（2 磅麵包的兩倍）。 1 杯酸麵團發酵劑 2 杯麵包粉 1/3 杯溫水（或更少） 1 茶匙鹽 注意：與 “普通 ”麵包不同，酸麵糰不需要糖——天然酵母作用於麵粉中的碳水化合物。 方法 • 混合配料，直到形成光滑的麵糰，然後用手揉捏約 15 次 紀要。只使用製作可加工麵團所需的水——根據發酵劑的稠度，有時我根本不需要水。 • 在麵糰外面撒上麵粉，放入塑膠碗或玻璃碗中，並用保鮮膜覆蓋。 • 在溫暖的地方靜置 6-8 小時或直到麵團變大一倍。 • 從碗中取出麵團，將其放在撒了麵粉的表面上，然後將其壓下（敲掉其中的空氣）。然後，再次揉捏：用手的腳跟壓縮並將麵團推離您，然後將其摺疊回原處。旋轉麵糰，重複並繼續，直到麵筋形成——這是麵團光滑、有光澤和有彈性的時候。 • 捏成麵包、麵包捲或法式長棍麵包，放在塗了油或撒了麵粉的烤盤上，用乾淨的布蓋住 • 在溫暖的地方放置 5-6 小時或直到麵團變大一倍。 • 用鋒利的刀將麵包的尖端劃開幾下——這樣它可以均勻地上升 • 將烤盤放在烤箱的底部架子上，裡面有 2 英寸的水。將烤箱預熱至 425 F/220 C/Gas Mark 7。如果不使用水盤，請將烤箱溫度降低到中等烤箱。 • 當烤箱熱氣騰騰時，將麵團放在烤箱中間，烘烤 30-45 分鐘直至完成。 • 切片前冷卻至少一個小時。 如果一切都出錯了 如果您覺得您的酸麵包味道太酸，請嘗試以下方法之一： • 每天在餵食發酵劑之前開始倒掉 hooch，看看這是否會改善情況。 • 取一杯舊發酵劑製作新的發酵劑，如下所述。在倒掉舊的發酵劑之前，確保新的發酵劑需要服用。 如果你的酸麵團開始發黴或酸麵團變成紅色/粉紅色/橙色，它已經變質了，你應該把它倒掉並重新開始。出於這個原因，當酸麵團很好並且效果很好時，最好吃一些冷凍發酵劑。 我一直在通過冷凍單杯部分來做到這一點，並取得了一些成功。值得在冰箱裡放幾份，以防第一份吃不掉。 然而，我最近讀到一種更可靠的方法是先將發酵劑攤在一層烹飪羊皮紙或類似物上，然後將其冷凍。 • 要從冷凍部分製作新的發酵劑，請在室溫下解凍兩個 天，然後按照以下說明作。 從現有開始開始 您可能想這樣做來恢復酸味的開胃菜或與朋友分享您的開胃菜。 • 在乾淨的容器中，攪拌一杯發酵劑、一杯麵粉和一杯溫水。蓋上蓋子，放在溫暖的地方。 • 4 小時后，加入另一杯麵粉和另一杯溫水攪拌。 • 再攪拌 4 小時後，再加入一杯麵粉和另一杯溫水攪拌。 • 放置一夜，第二天倒掉一杯發酵劑，換上半杯麵粉和半杯溫水。 • 重複最後一步 7 天，之後您應該有一個新的健康啟動器。 麵包機 與所有野生酵母一樣，酸麵糰比商業麵包酵母需要更長的時間來證明。出於這個原因，酸麵團並不適合立即在標準麵包機中製作。 解決此問題的一種方法是，如果您的機器具有 “dough only （僅麵糰）” 和 “warm only （僅烘焙） ”設置。在這種情況下，您可以使用麵團設置揉麵團，然後放置 5-6 小時，然後再使用烘烤設置。 一些麵包機具有用戶可程式設計設置，這可能允許您為各個階段設置足夠長的週期。 我讀過其他關於人們成功使用 「French Bread」 設置並取得不錯效果的報告。 或者，在初次混合時，可以將少量即溶酵母（1/4 茶匙）與 1 茶匙糖一起混合到水中。這有點作弊，因為您現在僅依靠酸麵團來調味，而即溶酵母和糖作為上升劑。我還讀到有人使用小蘇打（1/4 茶匙）代替即溶酵母/糖。 我還沒有嘗試過這些方法中的任何一個，但請隨意嘗試。 如果酸麵包的味道過於酸澀，有一些策略可以解決這個問題。實施每天倒出的習慣或使用舊發酵劑的一部分製作新的發酵劑可能有助於實現更平衡的風味特徵。如果出現不需要的顏色（表明變質），例如紅色或橙色黴菌，則必須丟棄發酵劑並重新開始。 維護和使用酸麵團發酵劑的過程揭示了麵包製作中固有的科學與藝術的複雜平衡。通過遵守概述的方法和指南，麵包師可以培養出一種活潑的開胃菜，作為製作美味的手工麵包的基礎。無論是與朋友分享一份開胃菜還是嘗試新食譜，酸麵團烘焙的旅程都與結果一樣有益——一條美味、豐盛的麵包，沉浸在傳統和關懷中。通過耐心和練習，任何人都可以接受這門手藝並享受他們的勞動成果，一次一條麵包。

Welcome To Your Sourdough Journey Embarking on a journey with sourdough is an enriching experience, brimming with numerous health benefits and wonderful aromas that awaken the senses. The process begins with the delightful tang of the starter, a living culture that transforms simple ingredients into a symphony of flavor. As the dough ferments, it fills the air with a warm, inviting scent that dances around the kitchen, hinting at the delicious bread to come. Each loaf tells a story of patience and care, resulting in a crusty exterior and a tender, airy crumb that are not only scrumptious but also packed with nutrients. This culinary adventure is a celebration of tradition, artistry, and the simple pleasures of homemade bread. FEED IMMEDIATELY If you have any questions, please contact me at thelazyantelope@gmail.com ; I am more than happy to help. Important Notes: If you ordered a Gluten-Free starter (PLEASE MAKE SURE YOUR STARTER HAS A GLUTEN-FREE STICKER ON IT; IF IT DOESN'T, PLEASE LET US KNOW, AND WE WILL SHIP YOU A NEW STARTER). When your starter arrives: Cut the pouch open under the zipper. 1. Remove 60 grams of starter from the bag and place it in a non-reactive metal bowl. 2. Add 60 grams of warm water, ideally between 78 and 85°F (25-29°C). 3. Add 60 grams of flour. 4. Mix well 5. Transfer the mixture to a 16 oz jar with a ring lid, making sure to leave the lid on but not tightened all the way down. Place the jar on the counter and continue feeding daily until you are ready to bake or refrigerate. (This is very important for the recovery process). 6. Repeat this process every 24 hours for a few days. It could take several feedings to get the starter back to its active state after shipping; but they usually bounce back after the first feeding. If you have less than 60 g. weigh what you have and feed equal amounts of flour and water (1.1.1) Feeding Your Sourdough Starter 1. Daily Feeding: Feed your starter daily until it has fully recovered from the shipping process. Once the starter is active, you can use it for baking or refrigerate it for future use. If refrigerated, feed it once a week (be sure to feed it before placing it in the refrigerator). 2. Daily Feeding Process: To feed a live starter, combine 60 grams of starter (Discard remaining starter), 60 grams of the appropriate flour for your starter, and 60 grams of warm water in a non-reactive mixing bowl. Mix well. Discard any remaining starter. Rinse the original jar with water, then return the mixture to the jar. If your starter is on the counter, leave the lid loose; if it is in the refrigerator, tighten the lid. Once your starter is healthy, you can increase the measurements while maintaining a 1:1:1 ratio of starter, flour, and water to grow your starter for baking. Important Notes: *If using cups the ratio of 1.1.1 will not convert the same. Example of an unbleached all purpose starter feed using cups: 1/3 cup starter 1/3 cup warm water and ¾ cup flour. Different flours weigh different so make sure you use the correct conversion for your flour. *A starter will not grow on its own. It will double in size and deflate. You will need to grow the starter to have enough to bake and reserve 60 grams as your starter by feeding equal parts and not discarding daily until you have enough for your needs. (This should only be done after your starter has recovered from the shipping process and is fully active). Guarantee: We guarantee this starter if the following conditions are met: - The feeding directions are followed. -- The correct flour and water ratios are used. -- The starter is stored in a 16 oz jar with a lid, not covered with cloth or paper. -- You send a picture of the starter and allow me the opportunity to troubleshoot any issues. Click Here for: Flour Types For Your Starter

King Arthur Baking Affiliate Partner- "At King Arthur Baking Company, we believe in the power of baking to make a difference — for people and the planet. We work to build stronger communities and increase access and connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability".

New Zealand Wheat & Rye The Legacy and Significance of New Zealand's Sourdough Cultures Sourdough bread, with its distinctive tang and texture, has captivated the palates of bread enthusiasts for centuries. At the heart of this age-old fermentation process lies the sourdough starter, a symbiotic culture of yeast and lactic acid bacteria. Among the wide variety of sourdough cultures around the globe, those sourced from New Zealand wheat and rye have garnered attention for their unique characteristics and ease of use, making them ideal for novice bakers. This explores the origins, development, and culinary significance of these New Zealand sourdough cultures, particularly highlighting their impact on the global sourdough landscape. Origins of Sourdough Starter Cultures In 2003, there was a significant acquisition by procuring a wheat-based sourdough culture from a prominent figure in the sourdough community who later relocated to Canada. This particular culture was renowned for its robustness and reliability, providing novice bakers with an accessible entry point into the world of sourdough. The culture's composition, derived from New Zealand wheat, contributed to its distinctive flavor profile and fermentation characteristics, making it easily adaptable to various baking conditions. A year later, in 2004, a rye sourdough culture was acquired from a New Zealander originally from Brooklyn, New York. His background in Eastern European baking traditions enriched the rye culture, which is characterized by a more intense flavor and denser crumb compared to its wheat counterpart. The introduction of the rye starter not only expanded the repertoire of sourdough baking but also underscored the cultural fusion inherent in modern baking practices. The Role of Climate and Geography The geographical and climatic conditions of New Zealand play a crucial role in the development and propagation of these sourdough cultures. New Zealand's temperate climate, characterized by mild winters and moderate summers, provides an optimal environment for the growth of wild yeasts and beneficial bacteria that are essential to sourdough fermentation. The unique terroir of New Zealand’s wheat and rye grains contributes additional flavor complexities that resonate in the final product. Furthermore, the microbial diversity found in New Zealand’s ecosystem fosters the development of starters that are resilient and adaptable, allowing bakers to achieve consistent results even in varying baking conditions. This adaptability has made the New Zealand sourdough cultures exceptionally popular among both amateur and professional bakers worldwide. The Global Impact of New Zealand Sourdough Cultures Since their introduction into the global baking community, the New Zealand sourdough cultures have been embraced by bakers across continents. Their ease of use and reliability have made them particularly appealing to novice bakers who may feel intimidated by the prospect of creating their own starter from scratch. The well-documented success stories of bakers utilizing these cultures have created a sense of community and support among enthusiasts, fostering a renewed interest in traditional bread-making techniques. The New Zealand rye culture, with its unique properties, has contributed to the resurgence of rye bread as a favored option among health-conscious consumers. Rye is known for its nutritional benefits, including higher fiber content and a lower glycemic index compared to wheat. The ability to create flavorful, artisanal rye breads using the New Zealand culture has opened new avenues for bakers seeking to diversify their offerings and cater to evolving consumer preferences. The acquisition of the New Zealand wheat and rye sourdough cultures by Sourdough International marks a significant milestone in the evolution of sourdough baking. These cultures have not only simplified the process for novice bakers but have also enriched the global sourdough narrative through their unique characteristics and the stories of their origins. As the popularity of sourdough continues to rise, the New Zealand cultures stand as a testament to the enduring appeal of traditional bread-making practices and the importance of cultural exchange in the culinary arts. Through their outstanding qualities and the vibrant community they have fostered, these sourdough cultures underscore the profound relationship between geography, culture, and cuisine that defines the art of bread-making.