Strawberry Dinkel-Spelt Sourdough Starter / 草莓斯佩耳特酸酵头

Recipe Category:

Ingredients / 材料:

Strawberry Starter:

Dinkel Sourdough Starter:

草莓酵母液：

斯佩耳特酸酵头：

Method / 做法:

Put together the strawberries, brown sugar and filtered water in a glass or plastic jar (metal ones are forbidden.) Cover loosely with plastic wrap and let stand at room temperature for 5 days. When the strawberries appear very bubbly, the fermentation has begun.
Day 1: Mix100 g strained fermented strawberry juice, 100 g dinkel whole wheat flour and 1 tbsp of brown sugar in a glass or plastic container. Cover and let sit 24 hours at room temperature.
Day 2: Stir in 80 g each dinkel whole wheat flour and fermented strawberry juice and mix. Cover and let sit 24 hours at room temperature.
Day 3: Stir 60 g each bread flour and filtered water together with 1 tsp of honey into the mixture and let sit 24 hours at room temperature.
Day 4: The starter should have sweet aroma with slight pleasant sourness and full of bubbles. Scoop out a cup and put into a glass jar, covered loosely, in fridge. Replenish with flour and water weekly. Use the rest for making bread and waffles!

将草莓丁，黄砂糖和过滤水放入玻璃或塑料容器内，（不要用铁质的）瓶口用保鲜膜封住，室温搁置5天。当草莓出现丰富泡泡时，说明发酵已经开始。
第1天：100克过滤草莓酵母液和100克斯佩耳特全麦粉以及1大勺黄砂糖放入玻璃或塑料容器内拌匀。盖好后室温搁置24小时。
第2天：加入80克克斯佩耳特全麦粉和草莓酵母液搅拌均匀。同样是室温下搁置24小时。
第3天：加入60克高筋粉和60克过滤水以及1小勺蜂蜜。室温搁置24小时。
第4天：酵母液这时应该有股比较愉悦的酸味且充满气泡。勺取出1杯放入玻璃罐，盖上保鲜膜存放到冰箱。每星期要取出加水和面粉喂养。其它的就可以用来制作面包和窝夫饼了！

"Strawberry Dinkel-Spelt Sourdough Starter / 草莓斯佩耳特酸酵头" is part of these categories:

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