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可能很多朋友都认为用酸酵头来烘焙，出品是不是就是酸酸的呢？不是啦。。。这肯定是因为名字Sourdough给大家带来的misconception。
其实"sour" 在这是指酵头的酸性/acidity of the starter，而不是指烤出来的成品吃起来有酸味。很多成品都是舔的，比如说cakes and muffins。有些酸酵头面包烤出来也确实会酸些，那有可能是因为使用过多酸酵头了，还有就是使用少量酵头，长时间发酵面团，让其产生酸味，还有就是多次排除气体，多次醒发。。。这样面团也会产生酸味。当然很多面包房为了迎合大众要求，都会这样做的。
做酸酵头面包还是需要有些耐心。。。。这样才能享受烘焙的过程。 :) 我算了一下，加上自己做酵母液的时间，培养酵头，到吃上面包，不出差错，都差不多要7天哦。。。
这是培养的草莓酵母液（看见好多泡泡吧？ :wink: ）这就对了，当气泡将所有草莓都推到上面，下层的水份和水果很明显成为两层了，而且水份也不该浑浊哦。这样朝面包到嘴的那一刻就不远了。。。。。
接下来的工作就是喂养了。。。这次我用的是Dinkel/Spelt．欧洲种植有３００多年，直到1890s才传到美国。有些对淀粉过敏的人，完全可以放心食用Dinkel，倒不是因为它不含淀粉，而是基因和普通小麦不同。
Info. Resource：http://www.pikowholefoods.co.nz/piko_newsletterlibrary.html
Dinkel is one of the most ancient of cereal grains (sometimes known as SPELT). Many people who are allergic to wheat can eat Dinkel without adverse effects. This is not because Dinkel contains no gluten, but because dinkel gluten has a basically different composition from that of wheat, with only two genomes (sets of genetic material contained in chromosomes) instead of wheat's three.
Dinkel flour can be used in exactly the same way as wheat flour - just replace the flour in any recipe with Dinkel flour. Any bread can be made with Dinkel flour. Dinkel dough is stickier than wheat dough and may require a slightly longer proving.
维基对Dinkel的说明：
http://de.wikipedia.org/wiki/Dinkel
http://en.wikipedia.org/wiki/Spelt
折腾人。。。。一句话，Dinkel/Spelt就是粗粮，不一定有普通面粉好吃，但是绝对是现代人有必要吃的。
喂养后的酸酵头，可以准备开始开动了。。。又前进了一步。。
Strawberry Dinkel / Spelt Sourdough Starter
#Strawberry Starter:
110 g Strawberries, diced
200 g Water, filtered
1 tbsp Brown sugar
#Dinkel Sourdough Starter:
180 g Fermented strawberry juice
1 tbsp Brown sugar
1 tsp Honey
180 g Dinkel whole wheat flour
60 g Bread flour
草莓斯佩耳特酸酵头
#草莓酵母液：
110克 草莓切丁
200克 饮用水，过滤
1大勺 黄砂糖
#斯佩耳特酸酵头：
180克 草莓发酵液
1大勺 黄砂糖
1小勺 蜂蜜
180克 斯佩耳特全麦粉
60克 高筋粉
1. Put together the strawberries, brown sugar and filtered water in a glass or plastic jar (metal ones are forbidden.) Cover loosely with plastic wrap and let stand at room temperature for 5 days. When the strawberries appear very bubbly, the fermentation has begun.
将草莓丁，黄砂糖和过滤水放入玻璃或塑料容器内，（不要用铁质的）瓶口用保鲜膜封住，室温搁置5天。当草莓出现丰富泡泡时，说明发酵已经开始。
2. Day 1: Mix100 g strained fermented strawberry juice, 100 g dinkel whole wheat flour and 1 tbsp of brown sugar in a glass or plastic container. Cover and let sit 24 hours at room temperature.
第1天：100克过滤草莓酵母液和100克斯佩耳特全麦粉以及1大勺黄砂糖放入玻璃或塑料容器内拌匀。盖好后室温搁置24小时。
3. Day 2: Stir in 80 g each dinkel whole wheat flour and fermented strawberry juice and mix. Cover and let sit 24 hours at room temperature.
第2天：加入80克克斯佩耳特全麦粉和草莓酵母液搅拌均匀。同样是室温下搁置24小时。
4. Day 3: Stir 60 g each bread flour and filtered water together with 1 tsp of honey into the mixture and let sit 24 hours at room temperature.
第3天：加入60克高筋粉和60克过滤水。室温搁置24小时。
5. Day 4: The starter should have sweet aroma with slight pleasant sourness and full of bubbles. Scoop out a cup and put into a glass jar, covered loosely, in fridge. Replenish with flour and water weekly. Use the rest for making bread and waffles!
第4天：酵母液这时应该有股比较愉悦的酸味且充满气泡。勺取出1杯放入玻璃罐，盖上保鲜膜存放到冰箱。每星期要取出加水和面粉喂养。其它的 就可以用来制作面包和窝夫饼了！
1/2 cup Strawberry dinkel sourdough starter
110 g Dinkel whole wheat flour
110 g All-purpose flour
300 g Warm buttermilk
2 Eggs, large
80 g Salad oil
2 tbsp Brown sugar (more if prefer a sweeter version)
1 tsp Baking soda
1/2 tsp Salt
1/2杯 草莓斯佩耳特酸酵头
110克 斯佩耳特全麦粉
110克 中筋粉
300克 稍暖白脱奶
2个 大号鸡蛋
80克 沙拉油
2大勺 黄砂糖 (嗜甜者可以加多些)
1小勺 小苏打
1/2小勺 食盐
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter and buttermilk, beat until blended. Cover and let stand at room temperature for about 2 hours or cover and refrigerate overnight.
全麦粉，中筋粉，酸酵头以及白脱奶放入搅拌盆里，搅打混合后盖上保鲜膜室温发酵2小时或是隔夜冷藏发酵。
2. Beat together the eggs and oil. Stir this into the flour mixture. Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 10 minutes.
鸡蛋和沙拉油打匀后加入粉类。砂糖，小苏打和盐混合也一并加入拌匀。搁置10分钟左右。
3. At the same time, heat the waffle iron, and lightly coat with melted butter. Pour a generous 1/4 cup of batter onto preheated waffle iron. Close the lid, press it down lightly to level batter. Bake until the signals indicate waffle is done, about 2 minutes. Dust the waffles with powdered sugar and fresh strawberries. Drizzle with maple syrup if desired.
加热窝夫烤模，薄薄扫层牛油后倒入1/4杯的面糊，盖上，轻轻压平面糊。烤到加热标志熄灭就表示窝夫饼好了，大约2分钟。洒上糖粉和鲜草莓一块上碟。随好淋上枫糖浆。
这是用酸酵头做的法式面包，就是要的这些孔洞。。。
先秀一下我用一磅葡萄养的酵母液，一滴水没用，就是一磅葡萄，用手捏碎，就这样。。。大自然很奇妙。。。
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发表于 2007-6-9 21:08
