酸种面包，你不知道的奇妙滋味！

▲ Watch my Sourdough Bread recipe

What is 'sourdough' bread? 

“酸种面团”是什么？

Sourdough-bread is a kind of bread in which the leavening agent used is a fermenting mix of flour and water.

It has mildly 'sour' flavours because of the lactic acid produced during fermentation.

The advantages of eating sourdough in place of any other kind of bread are multiples:

▲ A cheese platter, my sourdough bread, a bottle of wine and a bunch of friends to share with

酸面包与普通面包不同之处在于，它的酵头使用的是面粉和水的发酵混合物。

由于发酵过程中产生乳酸，它具有轻微的“酸”味。

用酸面包代替其他面包的好处是多方面的：

👉 Increased flavours 味道浓郁

👉More 'natural' 更“自然”

👉Healthier 更健康

👉Easier to digest 更容易消化

👉 Last longer 保存时间更长

My Sourdough-Bread recipe

Sourdough starter?

Here is how to start a sourdough:

这是“酸种”培育的方法：

day 1: mix 15G of baking flour + 15G of tempered drinking water. wait 24H

第一天：混合15克的面粉+ 15克的常温饮用水。等待24小时

day 2: add 15G of baking flour + 15G of tempered drinking water. wait 24H

第2天：加入15克的面粉+ 15克的常温饮用水。等待24小时

day 3, 4, 5: repeat 重复以上动作

at this stage, you should start seeing bubbles in your mix.

重复以上动作.在这个阶段，您应该可以开始看到混合物中出现气泡。

day 6: starter should be ready to use with a pleasant yoghurt/vinegar smell. If not, continue operation until bubbles come.

可以使用的“酸种”，应带有宜人的酸奶或醋味。如果没有，请继续以上操作，直到气泡冒出。

~

This mix is what I call a “starter”. It will serve as a base to prepare a “fresh sourdough” included in my recipe.

这种混合就是我所说的“酸种”。它将作为准备食谱中包含的“新鲜酸面团”的基础。

Why I use Queen Flours?

为什么我选择王后面粉

Not all flours are suitable for making bread. Bread flour is made from wheat varieties that are rich in protein, which will then turn into gluten.

Gluten is what will allow the dough to rise, so it is essential not to take any flour.

▲ Whether it is for baking bread or pastries, choosing the right flour should not be ignored.

并非所有的面粉都适合做面包。面包粉是由富含蛋白质的小麦制成的，麦麸可以使面团膨大，因此必须要选择合适的面粉。

Queen flours are imported flours from France, use the French classification 'T' (for 'Type') + a number.

The higher the number, the less refined the flour.

For information: In this recipe, I use a T65 which is flour for 'Traditional French Bread'.

王后面粉从法国进口面粉，使用法语分类“T”（代表“类型”）+一个数字。数字越大，面粉的精制程度就越低。

参考信息：我使用的是传统的法国面包粉T65

Get in touch with me! 

Feel free to add my personal WeChat (add: monsieurbaozi) to give me your feedback or to ask me some clarifications or explanation if you face some difficulties.

Bread is one of my (many) passions, and it is always a pleasure to talk, share and exchange on this topic!

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