天然酵母
(recipe adapted & modify from Jane's Corner)
看过Jane做的酸面团面包后，心痒痒，也很想自己亲手来做一个试试看。去年在美国也买了一个proofing basket，更增加了我要做酸面团面包的决心。电邮了Jane和她讨教‘养菌’心德之后，我也上网授寻了很多有关资料。终于我选了一个良辰吉日开始养‘天然酵母’！这‘养菌’过程并非一帆风顺，可说是波折重重。原以为有酒香和气泡后就应该是成功的一半了，但万万没想到一个星期后却出现状况，菌种似呼没有生命的迹像。真的是难过到！枉费我每天牺牲睡眠的时间，七早八早起来‘喂’它，又浪费面粉 ：P 没办法，我只能眼睁睁的把我的菌种倒掉。
我想了很久，到底是那个环节出了错而导制失败？固执的我还是不死心，又再一次尝试养菌。这一次我很勤劳，早晚都’喂’它。终于皇天不负有心人，我成功了！哇，真的是开心到！
第四天：菌种开始有很多气泡
第九天：菌种有很多气泡而且快溢出瓶罐
很感谢Jane的指点还有我的老公。哈哈，因为在菌种失败后，老公不但没有骂我浪费面粉，反而还鼓力我从头再养！好咯，接下来我就用天然酵母做好吃的面包来‘答谢’老公。
8 comments:
Typically a starting culture takes 2 weeks to established and yours take off very well.
Zoe,
Thanks! I guess Singapore weather is too warm, that's why it only took about a week to 'bloom'
失败乃是成功之母。天然酵母万岁！真替你开心！
Congrats, I look forward to your more breads bakes from you.
Ask you gal, I made rotiboy today with butter as filling. I use hard butter from freezer but the butter melt out from the buns during baking, do you have this problem or know what I have done wrong.
hanushi,
Melt out from buns? I think you did not 'closed' your buns properly resulting the leak. The butter should melt but will not leak out from buns if your buns are shaped 'tight' enough.
Wow, you have embarked into a new arena, cultivate the natural yeast really not an easy task! you have done it well!
Ah Tze,
Thanks! So excited when I succeed.. kekeke ;)
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