毛姐天然酵母 Mo's Sourdough Starter ｜ Mo Moments 毛舜筠

#零浪費天然酵母制作法
#Sourdoughstarter
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#毛姐廚房

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毛姐零浪費天然酵母 Mo's No Discard Sourdough Starter
材料:
1. 有機黑麥麵粉
2. 有機未漂白麵包粉
3. 過濾水
方法:
第一天
● 在寬口透明玻璃瓶中，將黑麥麵粉5g +過濾水5ml
● 攪勻
● 在貼紙上寫下日期並貼在瓶子上
● 瓶蓋不要封密
● 存放在室溫24小時
第二天
● 加入黑麥麵粉5克 + 麵包粉5g + 過濾水10毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第三天
● 加入黑麥麵粉5克 + 麵包粉5g + 過濾水10毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第四天
● 加入黑麥麵粉10克 + 麵包粉10克 + 過濾水20毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第五天
● 加入黑麥麵粉15g + 麵包粉15g + 過濾水30ml
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第六天
● 加入罐子里黑麥麵粉15g + 麵包粉15g + 過濾水30ml
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第七天
● 到現在為止，酵母應該製做成功並且非常活躍
● 你可以取出一些並立即用於製做酸種飽
● 剛做成的酵母或許未十分強壯，你可以繼續每日用 30-50g黑麥麵粉 + 30-50ml過
濾水 連續再餵5-7日，存放在室溫內，使之更加成熟強壯
● 成熟強壯的酵母你每週只需要餵一次便可以，每次餵食後將其保存在雪櫃內

注意:如果你的酵母在第七天後還沒有活躍起來，請不要擔心。 這完全取決於你所 在的溫度和發酵菌的數量。 只要給它更多的時間，並繼續餵食幾天。未成功的酵母 記得餵食後存放在室溫內，直至你看到酵母加倍並且起泡，成功後才把它放存在雪櫃內.

Ingredients:
1. Organic Rye Flour
2. Organic Unbleached Bread Flour
3. Filtered Water
Method
Day 1:
● In a wide mouthed clear jar, mix together Rye Flour 5g + Filtered Water 5ml
● Write down the date on a sticker and stick it to the jar
● Leave it loosely covered in room temperature for 24 hours
Day 2:
● Add into the jar Rye Flour 5g + Bread Flour 5g + Filtered Water 10ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 3:
● Add into the jar Rye Flour 5g + Bread Flour 5g + Filtered Water 10ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 4:
● Add into the jar Rye Flour 10g + Bread Flour 10g + Filtered Water
20ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 5:
● Add into the jar Rye Flour 15g + Bread Flour 15g + Filtered Water
30ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 6:
● Add into the jar Rye Flour 15g + Bread Flour 15g + Filtered Water
30ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 7:
● By now, your starter should be bubbly and very active
● You can take some out and use it for baking immediately,
● Or you can feed it once daily for one more week to make it stronger and mature with
Rye Flour 30-50g + Filtered Water 30-50ml, keep in room temperature
● you'll only need to feed it once a week when it is mature and store it in the fridge,
where the yeast slows down and

Note: Don't worry if your starter isn't as active yet. It's completely dependent on the temperature where you are and the yeast population. Just give it more time and keep feeding it for a few more days until you see your starter double and get bubbly