Apple Sourdough Starter / 苹果酸酵头

Recipe Category:

Ingredients / 材料:

Apple Brew:

Sourdough Starter:

苹果酵母液：

酸酵头：

Method / 做法:

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.
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.
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.
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.

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。
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。
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。
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。

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