[ENG中文 SUB] Basic SOURDOUGH STARTER - Natural Yeast!
Тәжірибелік нұсқаулар және стиль
Some home bakers see sourdough as the holy grail of baking. Many dream about baking their own tasty loaf of European sourdough bread but often fear the effort that comes along with making and maintaining your very own sourdough starter. Let me tell you though, that the fear really isn’t justified. Sourdough can be frustrating at times because it’s fermentation strongly depends on what kind of flour you use, the climate you live in and maybe even your sourdough’s own character. Two sourdoughs are simply never the same. Each of them is slightly different and individual. This also means that not all sourdough loaves and recipes always yield the same results. This is where frustration can kick in. However, trust me if I tell you…don't fear to make your own starter and simply get to know him( (or her). Sourdough bread is trial and error, even for an experienced baker. However, you will quickly find out that the fun of trying outweighs the frustration of error. Plus, even should you “fail” with a couple of your loaves of bread, “failure” in baking doesn’t mean your bread won’t still taste nice. Last but not least…there is nothing more satisfying than enjoying your very own fresh sourdough bread during a relaxed Sunday breakfast.
Watch other videos
观看其他视频：
How to make Beginner Sourdough Bread Recipe 天然酵母麵包製作視頻 - • Sourdough Bread 新手版【欧式...
Milk Bread Loaf 牛奶面包做法 - • Milk Loaf 柔软【牛奶面包】5分钟揉...
Simple Dry Yeast Wheat Bread 简单的干酵母粉面包做法 - • Bread recipe 15分钟做好的欧洲...
Portuguese Egg Custard Tart 葡式蛋挞做法 - • Portuguese Egg Tarts【葡...
Basic Muffin Recipe 简单马芬做法 - • Muffin 5分钟就能做好的【玛芬蛋糕】零...
American Pancake 美式松饼做法 - • American Pancake 超松软的【...
Recipe & Explanation in ENGLISH [FOR FREE]:
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食谱【免费】 - 请查网页：
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中硅胶铲Spatula thick (28cm) - amzn.to/3bgS7iw
薄硅胶铲Spatula slim (28cm) - amzn.to/3b6WL2t
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#SourdoughStarter #Sourdough #NaturalYeast
![[ENG中文 SUB] Beginner MILK BREAD Recipe](/img/d.gif)
Пікірлер: 626
这个天然酵种闻起来是酸的，或像酒的味道，这都是正常的。中国的老面馒头为什么没有酸味？！那是因为最后放了食用碱来综合酸的味道，但欧洲酸面包就只用天然酵种、面粉、盐和水做，因此保留了酸的味道，这个酸的天然酵母菌有益健康，能帮助消化。 关于每天取出来的100克面糊，可以撒点盐和葱花做成酸面饼，不想要酸味，也可以加点小苏打综合这个味道。或者七天后把取出来的面糊给朋友，他们就也能有成熟的天然酵种了😉 看完视频是不是觉得很简单呢？！下周我会分享用这个天然酵母做欧洲酸面包的视频，大家赶紧动手吧！然后也想问问你们最喜欢吃老面种做的什么面食？为什么呢？
@user-zm8cr1lz9c
4 жыл бұрын
小胡，你知道怎麽自己培养出天然酸奶菌嗎？不買菌種和菌粉自己怎麼把菌培養出來，我找了好久……
@xujingzhe82
4 жыл бұрын
That’s a great video. One question I would ask, where is the yeast coming from? Air floating?
@s520xyz
4 жыл бұрын
@@user-zm8cr1lz9c 我用優酪乳，或鮮奶發酵。 或 牛奶➕點優酪乳先發酵完成再➕麵粉混合。餵養。 不用麵粉，會先變成酵頭水。 類似存放酒的概念。 要用做麵包前還要取出部分液體， 在另外 養麵粉3-7天。 比例做法跟主播的一樣1：1混合即可。
@janfiertam789
4 жыл бұрын
奥地利的小胡 Who's'HU hello 小胡，謝謝分享！我有幾個疑問請教下你可以嘛？麵種是否要在Ph4.5-5比較好？我做過兩次，高筋麵粉和全麥粉，但是都失敗了，PH在3.8，麵種味道也不太歡迎。現在溫度在28-32度。我把麵種放在一個食物盒，旁邊放冰塊，在櫃子裡保存。會不會溫度仍然太高？如果需要在18-21度的溫度下製作，那麼應該要怎樣創造合適的發酵溫度呢？我所用的不是有機麵粉，玻璃瓶高溫消毒過，水是煮好了放涼的。有些美食達人說要密封罐子杜絕空氣進入產生細菌和會破壞麵種發酵。是真的這樣嗎？好想做一罐成功的麵種做sourdoughs:)
@mzdjcn
4 жыл бұрын
奧地利小胡中國人喜歡吃饅頭和包子，你不會吧。
謝謝小胡這麼詳細的解說老麵酵種的做法😇😇😇
謝謝你的教學影片我今天開始養人生中第一次的酵種
講解好詳細，感恩您！
非常喜歡天然傳統的製作方式！美味又健康！
你怎么，这么可爱，小小外国人，能说一口能听懂易懂的话，太给力了，你好棒👍
很诚恳热情，一连看了好几个视频，都看饿了.😊 果断收藏，学习西餐。很少有这么帅的厨师哦！
奥地利小胡中文讲的一板一眼贴切有味，穿插着英文恰好赖以练英文听力，这老酵制作工艺一举几得好棒👍👌谢谢
做酸面种的方法小胡讲解的很清楚，谢谢你的分享👍
谢谢小胡，你的视频总是那么是实用！赞！
好棒，一定要學做一次老麵種。謝謝您的視頻❤️
真正的好麵包！奧地利人手工製作！👍👍👍
小胡你是最棒的，每一個視頻都很受用，謝謝你的用心👍
@WhosHU
4 жыл бұрын
也谢谢你看我的视频
非常棒的分享, 講解很清楚.
这个好。回归自然自己做酵种。
做麵包的小胡很棒哦👍
谢谢您帅厨哥。㊗️您2023年万事如意。👍❤️🌹
星期六就試試養天然酵母，再做酸面包
這是我最想學習的, 謝謝.
谢谢你的分享！其实我们从一位朋友那里拿了天然酵母回来，但是我们偷懒把它放冰箱，只是每星期给它喂食，也依旧非常成功哦！这样的话取出的那一半酵母我们也会用来做面包，因为一周做一次面包，做的面包量挺大的，吃不完的就放冰箱冷冻。不时的也会送一些给朋友吃。
终于知道怎么做老面种了，谢谢你！我会一直关注你，跟你学做的面包特别好吃😋
@WhosHU
4 жыл бұрын
谢谢你！
小胡太可愛了... 我以為要開始養了
不錯 謝謝你小胡
我按照小胡的方法，今天是第三天，发得很好，现在继续等它发酵直至7天完成。我在瑞士，我用的是农夫面粉和水龙头的水。没问题。我老公以前在中国做了几次都没有成功，估计是面粉和水的问题。谢谢小胡的方法！
非常好的视频，很好很好！
太爱这个视频了 正好缺酵母用
@WhosHU
4 жыл бұрын
谢谢！7天后我会分享酸面包视频的😉 到时候也可以一起做酸面包
謝謝 小胡的分享!
嗨！小胡你好！你讓我長知識了！謝謝你！
这酵母团成为了最新的宠物。我家的猫都输了
@ooo3710
4 жыл бұрын
還不用清潔，現代最佳寵物!!(X
@WhosHU
4 жыл бұрын
哈哈👍
@miushanlo8717
3 жыл бұрын
奥地利的小胡 Who's'HU 卜
感谢分享！讲得很清晰。
開始養了，期待你的麵包教學囉
@WhosHU
4 жыл бұрын
好的，七天后一起做面包😉
看起來很好吃
謝謝你分享，老麵種酵母作法
很赞很赞，现在就试试看做，希望我成功，谢谢老师的分享☺️☺️
谢谢小胡的分享！
❤謝謝分享，一定要試做吓。
小星星來學小胡做麵包 : ) 謝謝帥帥小胡詳細的介紹
先点赞再看😋
Thank you. You solved all my questions for natural yeast making.
@WhosHU
2 жыл бұрын
Wonderful! Happy baking!
Hallo！小胡，关注你一段时间了，也跟着做了面包，简单的操作味道确非常好。可不可以请你分享一个用Dinkelmehl制作的面食啊？Bitte! Bitte! 非常感谢！期待～
亲爱的小胡先生:其实你的中文很好,可是我们比较喜欢听你说英文,反正都有中文字幕了呀！祝好！你的粉丝！！
中文說得很棒！！！雖然發音有一點點不清楚 不過真的說得很好
@_SLB
3 жыл бұрын
声调问题 似乎欧洲人说中文都是这样
Thanks 小胡師父
很不错，谢谢👍
好喜欢听你的奥地利式中文
很讚👍⋯⋯謝謝🙏⋯⋯
Thanks for the videos, you're awesome!!
謝謝小胡 您的視頻裡步驟程序教的好清楚 讓我可以學著做 好棒 謝謝您大方的分享 👍
你的中文好棒啊！😍👍 Schöne Grüße aus München
謝謝分享
Hi. Can we make smaller portion at the beginning so that we will need not to discard it at the later stage?
哈哈哈！好棒👍🏻
Hey, thanks for the video, can I ask what can we do with the 100g starter we removed everyday ?
感謝分享。👍👍
謝謝分享👍😀
Thank you for your sour dough stater beginner recipe.
Thank you HU! I really like your video. Easy for us to learn to make Bread 🥖 👍👍
@WhosHU
4 жыл бұрын
My pleasure 😊
太棒了，喜歡看你的制作過程但是沒有克數，好難懂，現在有出說明和克數我會繼續喜歡看下去的，謝謝師傅！
@WhosHU
2 жыл бұрын
在每个视频下面的简介里都有食谱比例和技巧总结链接，点开就能看到。
中文和厨艺都好，奥地利朋友
太好了，加油
哇……好好玩，外面的天然酵母菌太貴了…雖然DIY也沒便宜到哪，不過好玩
謝謝您！很👍的視頻。 如果我只用20g麵粉製作，第4天再分成兩瓶，一瓶室溫繼續發酵，另一瓶進冰箱慢慢發酵，這樣可以嗎？ 我所在的地方是台灣，夏天很熱30~38度C之間，適合養酵母嗎？ 期待解答，非常感謝您。
Gonna try to make it, we ran out of yeast for months.
Very useful info. Thank you very much!
@WhosHU
4 жыл бұрын
Glad it was helpful! 😊
学习了，很好
謝謝🙏小胡
@WhosHU
4 жыл бұрын
客气啦😉
谢谢分享
很实用，谢谢
😍😍大爱这种面包
很棒！
谢谢！
讚👍！謝謝🙏！
正好要做kbac酒，要用到天然酵母，就发现小胡的这个视频，讲解的很清楚，果断订阅了。想请教小胡：俄罗斯人做酵母除了水和面粉，还要加蜂蜜或糖。这和我们加碱是一个道理吗，为了中和酸度，增加口感？
超级喜欢你
I will try it！👍
谢谢，很有帮助。
謝謝你小胡！請問每天拿出來的酵種、可以怎麼用？
This is great! Really need a tutorial on natural yeast because all supermarkets around me have sold out their instant yeast during this covid situation..................
@WhosHU
4 жыл бұрын
Indeed a great reason to start making your own starter. After you tasted how delicious your bread will be you definitely will appreciate your new starter for many years on. 😉😊
原來如此～謝謝
好👌！！
哈哈，果断订阅，听你说洋味中文，就知道你做洋面包专业。
I love your videos
In praise gratitude and compassion
谢谢分享。
你的中文越來越好了
thanks a lot for the recipe but can i dried this yeast?
谢谢小胡帅哥！正好适合我们现在买不到酵母，感谢您的视频！
@WhosHU
4 жыл бұрын
哈哈，也谢谢你看我的视频😉
請問小胡做好的酵母可以存放多久時間需要放冰箱嗎？
Must be really tasty.
Thanks for teaching how to make a starter! the other videos i find were all about how to bake with the starter but never how to make a starter in the first place! This is so useful! i love Sourdough and i love Rye, will experiement a little. One question, if i only want to make 1 or 2 sourdough, what do i do with the half portion of mix every day?
@WhosHU
4 жыл бұрын
I am glad my video could help you! Surly your will make a great starter. It is good to experience. Just be patient, every sourdough is different and even when using the same sourdough, same flour, same oven, etc. the results can be different...however don't be frustrated, the more you bake, the more experience you get. The left over sourdough portion is not needed for anything. Within the first week of making you starter most people just through it away. Some use it to fry it in a pan and make small "bread pancakes". After the first 7 days when your dough is ready, in best case you can use it to bake a bread. Otherwise you could give it to a friend so they can use it as their own sourdough without having to make one. Also you can fry it in a pan with some salt and spices, add some spring onion and garlic...a delicious sourdough bread pancake.
@sissi555706
4 жыл бұрын
@@WhosHU I thought everyday you duplicated the number of starter by dividing into half😂 非常感谢你的回复😍
小胡你好，在德国超市白面粉有Type405 和 Type550, 你能讲讲它们有什么区别吗？
請問小胡養成的酵種放冰箱冷藏保存需要把蓋子密封嗎？還是跟放室溫發酵一樣蓋上蓋子不要鎖緊密封？🙏🙏
謝謝會說中文的小胡Sir 今天看完視頻也開始養酵種～用了50克高筋麵粉 50克全麥麵粉 再加上100克水 但混和後 太濃稠 有些乾麵粉混合不進去 只好又加了20克水⋯不知道是不是美國麵粉（無漂白的麵粉）太會吸水 總之我很期待能成功 很喜歡你的視頻 奧地利很美麗🍀
@sharonang6520
Жыл бұрын
嗨！请问你是用自来水吗？还是用煮过的水呢？谢谢回答
终于是前排
@WhosHU
4 жыл бұрын
哈哈，看到你的😉
小胡老師，我想知道我第二次做的時候，如果我的Glass不Dirty，那麼那個老面酵种是不是就不會有奇怪的味道了？
It's good idea for homemade sourdough starter... 10z
very nice and yummy
請問取出的麵糰是要丟掉嗎，還是有什麼其他的利用方式
great job
Pls advise where shall we buy the good flours for making breads. Thanks indeed