天然酵母 Sourdough Starter

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克面粉 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。

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.

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,