【书籍专题 · 酸面包的细节】基础乡村面包之制作酵头

Group 1 - The article focuses on the process of cultivating a vibrant sourdough starter, emphasizing the importance of regular feeding to create a natural yeast [3][4] - The initial step involves mixing 2000 grams of flour (half white flour and half whole wheat flour) with water, allowing it to sit in a cool place for 2-3 days [5] - After 2-3 days, the mixture should show signs of activity, such as bubbles and a strong smell, indicating that the starter is ready for its first feeding [6] Group 2 - The feeding process requires discarding about 80% of the mixture and replacing it with equal parts water and flour, repeating this every 24 hours at the same time [7] - The feeding cycle is marked by an increase and then a decrease in volume, with the smell transitioning from strong sour to sweet and creamy, indicating a "fresh young" state [8] - Once the starter consistently shows regular volume changes after feeding, it is ready to be used for baking [9] Group 3 - The article notes that there is some flexibility in the feeding schedule; missing a day can be compensated the next day, but long-term neglect or extreme temperatures can harm the starter [10]