Thursday, January 22, 2015

Super Easy Lemon Wild Yeast Starter || 超簡單檸檬野生酵母種


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/14/2015

這瓶檸檬野生酵母,是和酸麵團野生酵母同時養起的,只是一直養在檸檬糖水裡…
會選用檸檬,完全是因為家中現成的檸檬樹,掛滿一堆有機檸檬果子
用來養野生酵母,再安全適合不過…附簡易配方及餵養方式

Simple starter recipe and maintenance includedupdated 01/24/2015

會飼養檸檬野生酵母,完全是出於好奇心,想比較一下與酸麵糰野生酵母的差異…
目前養殖的心得,覺得檸檬野生酵母非常容易成功,幾乎沒什麼問題和困難
想要飼養野生酵母的人,可以從檸檬野生酵母開始,成功機率幾乎百分之百
不過開始轉換成麵粉養殖之後,一定要每天按時餵養,並丟棄一半的檸檬酵母種
經過兩個星期~一個月之後,才開始用來做麵包,這樣做是避免檸檬汁的酸味
及其可能與玻璃瓶反應,所溶出的有害物質進入麵包中

照片裡的是用麵粉養了3天的檸檬野生酵母…
不過其實際年齡,和先前post的酸麵糰野生酵母差不多,都快滿月了
現在養了十天以上,已經沒有什麼酸味/檸檬味了
不過我大概會養到一個月以上,再用來做麵包



檸檬野生酵母種  1個玻璃瓶洗淨晾乾

檸檬野生酵母液種

1~2個有機檸檬洗好切塊擠汁將其放入玻璃瓶中瓶子要夠大水不可滿到瓶蓋
1~2大匙 糖
150g 溫水

室溫: 17~18C

讓混合物在室溫置放1~2星期,期間每天打開瓶蓋一下
直到許多大小泡泡浮在水面及檸檬塊附近
就可以用下面的配方,開始餵養野生酵母及乳酸菌


檸檬野生酵母種

100g 檸檬野生酵母液種
100g 中筋/高筋麵粉
15~30g 溫水


維持及飼養方式   每天餵養份量...溫度越高,餵養要越頻繁

100g 檸檬野生酵母種*
50g 中筋/高筋麵粉
50g 溫水

室溫: 18~20C


*其餘丟掉或拿來做麵包及其他烘焙使用

如果不常烘焙,可以將野生酵母液,放入冰箱,每3~7天餵一次就可以了



Lemon Wild Yeast Starter   1 clean & dry glass jar

Lemon Wild Yeast Liquid Starter
1~2 organic lemons, rinsed, cut into quarters and squeeze the juice out
(use both the lemon & the juice)
1~2 tbsp granulated sugar 
150g water 

Room temperature: 62~65F

Let the mixture sit for about 7~14 days.
You'll start to see small bubbles floating on the surface or around lemon pieces.
Once that happens, it's the time to feed the wild yeast.


Lemon Wild Yeast Starter
Strain the lemon yeast mixture and keep only 100g of the liquid.
100g  lemon wild yeast liquid starter
100g  all purpose/bread flour
15~30g  warm water

Use the refreshment formula below afterwards.
Adjust the refreshment amount & frequency according to the temperature.


Refreshment/Maintenance Schedule (Each Day)
100g  lemon wild yeast starter*
50g  all purpose/bread flour
50g  warm water

Room temperature 65~68F

*Discard the rest or use it to bake.

Note: Refresh daily for about 2~4 weeks before you use the starter to bake
in order to get rid of the sour taste from the lemon juice,
and possible heavy metal leeching out from the glass as a result of acid reacts with the glass jar.

If you don't bake as often, you can put the starter in the refrigerator and refresh it every 3~7 days.







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