Materials Needed to Cultivate Natural Yeast:
Flour: unbleached flour, unbleached whole wheat flour, rye flour
Water: boiled and cooled water. If tap water is drinkable, you can use tap water that has been left in the sun for a day or filtered tap water.
Optimal Temperature: 24-28°C (75-82°F)
* My fermentation temperature is 24°C (75°F). If it's lower than this, the fermentation process will be slower than shown in my video.
First Stage: Cultivating Yeast and Killing Unwanted Bacteria
Day 1: Mix 10 grams of water with 10 grams of flour. Stir, cover to prevent dust, but don't seal the lid tightly.
Day 2: Add 5 grams of flour and 5 grams of water to the cup.
Day 3: Add 10 grams of flour and 10 grams of water to the cup.
Day 4: Remove 10 grams of the mixture, then add 10 grams of flour and 10 grams of water.
Day 5: Remove 10 grams of the mixture, then add 10 grams of flour and 10 grams of water.
Second Stage: Increasing Yeast Activity
There are two key points:
1. The main factor affecting yeast activity is temperature. Be sure to find a warm place.
2. Don't let the yeast go hungry for long. Once the nutrients are consumed, replenish them in time.
Day 6 Morning: Remove 10 grams of the mixture, add 10 grams of flour and 10 grams of water. Collect the remaining mixture and freeze it.
Day 6 Evening: Remove 5 grams of the mixture, add 10 grams of flour and 10 grams of water.
Day 7 and beyond: Remove 5 grams of the mixture, add 10 grams of flour and 10 grams of water. Feed twice a day, morning and evening.
Preserving Natural Yeast (Freezing Method)
* Remove 10 grams of natural yeast, add 10 grams of flour and 10 grams of water. Mix and place in the freezer.
* When ready to use, take it out the day before and let it thaw at the room temperature. After 24 hours, feed it with a 1:1:1 ratio (10 g yeast, 10 g flour, 10 g water). Observe the yeast activity and adjust the feeding ratio accordingly.
培养天然酵母所需材料：
面粉：未漂白面粉，未漂白全麦面粉，黑麦粉
水：凉开水，如果自来水可以直接饮用，可以用晒过一天的自来水，或者过滤的自来水。
最佳温度：24-28℃，我的发酵温度是24℃，低于这个温度，发酵速度会比我视频中的进程慢一些。
第一阶段：培养酵母，杀死杂菌
第一天：10克水，10可面粉 混合。搅拌后，盖上盖子防止灰尘落入，不需要盖紧瓶盖。
第二天：杯子中加入 5克面粉，5克水。
第三天：杯中加入 10克面粉，10克水。
第四天：取出10克面团，加10克面粉，10克水。
第五天：取出10克面团，加10克面粉，10克水。
第二个阶段：增加酵母活性。
有两个要点。
第一，影响酵母的活性最主要的因素是温度。一定找一个温暖的地方。
第二，不要让酵母长时间挨饿。养分消耗完了之后要及时补给。
第六天早上：取出10克面团，加10克面粉，10克水。收集剩余面团冰冻保存。
第六天晚上：取出5克面团，加10克面粉，10克水。
第七天，以及以后：取出5克面团，加10克面粉，10克水。每天早晚喂养两次。
保存天然酵母（冷冻法）
取出10克天然酵母，加10克面粉，10克水。混合后放入冰箱冷冻。
使用时，前一天取出来自然化冻。24小时后用1:1:1 （10克酵母，10克面粉，10克水）的比例喂养。然后观察酵母活性，调整喂养比例。
背景音乐：Alone with My Thoughts by Esther Abrami
天然酵母, 培养天然酵母, 老面, 酸酵种, sourdough starter, natural yeast, wild yeast,
30 сен 2024
