Thursday, 21 May 2015

天然酵母引子的培养日志

最近,我迷上了西式的酸面包。用自己培养的天然酵母引子(sourdough starter) 成功地烤了普通酸面包之后,我上周又接连烤了几个核桃果干酸面包。果干是以前就一直用朗姆酒浸着收在冰厨里的,现在派上了用场。刚出炉的酸面包, 芳香四溢,外脆内软,有嚼劲。 面香、酒香、盐香、果香、乳酸香, 沁人心脾!

Friday, 15 May 2015

Basic Sourdough Bread with Wild Yeast Starter
天然酵母酸面包

When I first read about the sourdough bread, it reminds me of  Chinese old dough mantou (老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used. Growing up in northern China, I have been eating old dough mantou as an alternative staple to rice during my childhood. 


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