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酸酵面包是很古老的一种面包，它的特点在于其发酵方式。一般面包是酵母发酵，酸面包则以酵母／yeast 和乳酸杆菌／ lactobacilli 共同发酵，它的酸味主要来自乳酸菌产生的乳酸。
酸酵面包从欧洲传入美国是在西部开拓时期是北加州淘金人的主要面包类型，旧金山著名的法式酸面包／San Francisco-Style Sourdough French Bread 在1849年淘金高潮中成为淘金人的主要面包，它是法式面包和酸酵面包的完美结合。
其创制者在当年建立的面包房至今犹在，而且生意红火，是旧金山资格最老的企业之一。据称其发酵酸面包所用的起子是源自１５０年前，这里有很详细的旧金山酸酵制作和用法介绍。
http://www.bpe.com/food/single-articles/sourdough.htm
http://www.yankeegrocery.com/sourdough_bread/recipe.html
我用的方子大部分来自Peter Reinhart，再根据自己手头所有的材料调整。
The Bread Baker's Apprentice
Crust & Crumb
这是他的Blog，喜欢的朋友可以逛逛 :) http://peterreinhart.typepad.com/
以下是超级详细啰嗦文字贴图说明
Apple Brew:
140 g Tart apples, chopped
240 g Water, filtered
1 tsp Honey or maple syrup
Sourdough Starter:
200 g of the apple brew from the above
300 g Bread flour
180 g Water, filtered
苹果酵母液：
140克 酸性苹果，切碎
240克 饮用水，过滤
1小勺 蜂蜜或枫糖浆
酸酵头：
200克 苹果酵母液
300克 高筋粉
180克 饮用水，过滤
1. Put the chopped apples and honey in a glass or plastic container, (just don't use metal ones), and fill with filtered water. Cover loosely with plastic wrap and let stand at room temperature for 3 days. When the apples are bubbling away nicely, the fermentation has begun.
将切碎的苹果和蜂蜜放入玻璃或塑料容器，（不要用铁质的）加入水。瓶口用保鲜膜盖住，室温搁置3天。当苹果出现丰富泡泡时，说明发酵已经开始。
2. Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
用叉子或是搅拌机将苹果和汁捣成泥，放到一个较大的玻璃容器中，拌入120克面粉。用保鲜膜盖住瓶口，室温放置24小时。
3. Measure 1 cup starter, discard any extra, and stir in 60 grams of bread flour and 60 grams of water. Mix with a ceramic spoon until the mixture resembles a thick pancake batter. Add more water or flour if necessary to achieve this consistency. Cover the starter with plastic wrap and let stand at room temperature for 24 hours. Repeat the following day. The mixture should be starting to bubble. Repeat once or twice more. Starter should be fully active and ready for making bread.
量取一杯的酵头放入容器，其余弃之。然后加入面粉和水各60克。用瓷勺将其拌成和煎饼一样厚稠的面糊状。根据实际情况调整加入水或是面粉。盖上保鲜膜后室温置24小时。隔天重复此步骤。这时面糊已经开始出现泡泡了。根据需要再喂养面糊1-2次直到出现丰富的泡沫。
１６小时
２４小时
３６小时
４８小时
７２小时
4. To use the starter, measure out the amount called for in a recipe and store the remaining, covered loosely, in the refrigerator, and feed weekly, i. e. you will need to discard some of the mixture and refresh with water and flour. Starters can also be fed whole wheat, rye, or dinkel/spelt, depending on what type of starter you wish to maintain.
根据方子要求量取酵头，没有用完的酵头，盖上保鲜膜保存在冰箱里。每星期取出来喂养一次，也就是每次都取出一部分弃之或是用来做面包，然后再添加面粉和水。除了用高筋粉外，全麦，黑麦，抑或是斯佩耳特粉也可以制作酸酵头。
San Francisco Sourdough Bread / 旧金山酸酵头面包
Firm Starter/Levain:
280 g Active batter-type sourdough starter(wild apple yeast)
155 g Bread flour
Dough:
750 g Bread flour
180 g Whole wheat flour
330 ml Water, lukewarm
12 g Salt
1 tbsp Honey
Egg Wash:
1 pc Egg white
1 tbsp Water
面团状酵头：
280克 面糊状酸酵头（苹果酵母液）
155克 面包粉
主面团：
750克 面包粉
180克 全麦粉
330毫升 温水
12克 食盐
1大勺 蜂蜜
蛋液：
1个 蛋白
1大勺 水
Place the firm starter ingredients together in a bowl. Use a spatula to stir the ingredients together until a stiff dough forms. Transfer the dough onto a lightly floured work surface and knead until the dough has become soft, about 8 minutes. Place this dough covered with a plastic wrap in a clean bowl, let stand for 8-12 hours at room temperature until the dough has almost doubled. Or you can place it in the fridge overnight, of course covered tightly with 2 or 3 layers of cling film.
将酵头材料放入盆里，用长勺将其拌成粗面团。放到洒了面粉的案台上揉搓直到面团柔软，大约８分钟。放到一个干净盆里后盖上保鲜膜，室温醒发8-12小时。隔夜发面的话，就要用2-3层保鲜膜盖好面团才放到冰箱。
2. Take it out the next day and allow the dough return to the room temperature, about 2 hours. (Since I was not in a rush to bake the bread, after taking out the starter dough in the early morning, I just left it in a shelf until that early afternoon, more or less 6 hours.) Cut the dough into smaller pieces and stir with the rest of the dough ingredients on a lower speed for 1-2 minutes in a mixing bowl. Switch to higher speed and knead until you have obtained soft and smooth dough, about 10 minutes.
隔天从冰箱取出面团后，大约需要２小时让面团回至室温才进行下一步。（因为并不急着烘焙面包，所以清晨取出面团后，我将面团放到厨架上，让其慢慢回温醒发直到下午，大约６个小时。）将酵头面团分切成若干小块，和主面团的其它材料一块放到盆里低速搅拌1-2分钟。提速继续搅打揉搓直到面团光滑柔软，约10分钟。
3. Cover the dough with a plastic wrap and top with a wet towel. Let rest for 4 hours until doubled. Lightly press down the dough and divide it into 3 pieces. Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top. However you can always shape the bread into your desired forms, for example, boule, miche, coburg, vienna, fougasse, or bauguette. Place the shaped loaves onto 2 baking sheets sprinkled with cornmeal and dust the top with some rye flour. Cover again and proof at room temperature until double in bulk, 2-3 hours. (Again you can always leave the dough covered tightly in the fridge to proof overnight.) Slash the top 3-4 times with a very sharp knife, cutting about ¼ inch deep. Spray the knife lightly with vegetable oil spray before slashing; it will prevent the knife from sticking on the dough's surface.
面团盖上保鲜膜后再铺条湿布巾。松弛醒发4小时直到面团双倍大。轻拍出面团气体后匀分成3块。传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。不过你可以完全随好做出不同造型的酸酵头面包，像圆形，椭圆，叶子型或长棍面包。放到２个洒了玉米面的烤盘上，在面团上洒些黑麦粉。盖上保鲜膜，室温醒发面团直到双倍大，约2-3小时。（如果要冷藏发酵面团的话，要盖好面团才放到冰箱。）用利刀在表面划3-4刀，1/4寸深左右。刀子抹上少许沙拉油后再划，这样刀子就不会老是粘拖住面团了。
4. Whip egg white and water together and brush with the loaves. Place them in a 210C/410F oven (it took me about 35 minutes) to bake for about 20 to 30 minutes. If you prefer a thick chewy crust, use steam during the first 10 minutes of baking. I sprayed water on the oven walls right after placing the bread loaves in and repeated this until the loaves begin to color. Move them to a rack to cool thoroughly before slicing. Cut the bread with a bread knife and enjoy with butter, jam or your favorite spread.
面团刷上蛋液放入预热210C/410F烤箱（我的烤箱需要35分钟）烘焙大约20-30分钟。如果偏爱有嚼劲的面包表皮，那么烘焙的前１０分钟要用蒸汽。面包一进箱，我用喷水壶立马朝烤箱四周喷洒水以起到蒸汽作用。重复需要往烤箱喷洒水直到面包已经开始上色。烤好后将面包放到钢架上，完全凉透后才切食。抹上牛油，果酱或是其它抹酱。
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发表于 2007-6-24 19:22