如果你對於養小麥酸種有點挫折，不妨先從裸麥酸種開始，你會發現：「啊！原來酸種這麼好養！」影片中分享的食譜是70%的裸麥酸麵包，也可以全部使用裸麥粉製作，口感會更為厚重紮實，这樣的麵包切成薄片很適合做成開胃小點，片中的八個口味，你會先拿哪一個呢？
Why not try to develop a rye sourdough starter if you are somewhat frustrated with the wheat one? You will find it come out to be much more easier to see the characteristic bubbling surface and sour smell. In this video, a 70% rye sourdough bread recipe is shared. It's feasible to do with all dark rye flour to have a denser and heavy texture. You can play with this kind of bread to be a delicious starter when it's finely sliced. Throughout the eight flavours of those open sandwiches, which one would you reach out for?
食譜 Recipe
1.提前8~12小時製作酵頭 Make a preferment 8-12 hrs before：
酵種 Starter 150g
全裸麥粉 Dark Rye Flour 150g
水 Water 150g
(或者使用重覆餵養方式更確保活性)
(Or use double refreshment method to have more constant result)
2.主麵團 Final dough:
酵頭 Preferment 300
全裸麥粉 Dark Rye Flour 275g
全麥粉 Whole Wheat Flour 120g
鹽 Salt 10g
水 Water 295g
#ryesourdoughbread
#ryesourdoughstarter
#opensandwiches
#tapas
#bruschettas
25 май 2020
