Natural Leaven / 天然酵母菌

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Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

Ingredients / 材料:

Day 1:

50 g Water at 20C/68F
20 g Rye flour
2 tsp Bio raisins
2 tsp Plain yoghurt, low fat

Day 2:

50 g Water at 20C/68F
20 g Rye flour

Day 3:

100 g Water at 20C/68F
50 g Rye flour

Day 4:

100 g Water at 20C/68F
110 g Rye flour

Day 5:

100 g Water at 20C/68F
110 g Rye flour

第一天：

50克温水 20C/68F
20克黑麦粉
2小勺有机天然提子
2小勺低脂原味酸奶

第二天：

50克温水 20C/68F
20克黑麦粉

第三天：

100克　温水 20C/68F
50克黑麦粉

第四天：

100克　温水 20C/68F
110克黑麦粉

第五天：

100克　温水 20C/68F
110克黑麦粉

Method / 做法:

Mix all the ingredients in a 500 ml jar or similar container. Cover and leave at room temperature (approx. 20C/68F) for 24 hours.
When you open the jar, you'll see that there is a glossy, watery film on the surface, with silt at the bottom of the jar as some separation has occurred. If you smell the contents you may perceive a hint of fermentation. Add the water to the jar and then stir in the flour. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.
When you open the jar, you'll notice tiny bubbles like those that form on the inside of a Champagne glass on the surface. These show that the fermentation, caused by the yeasts and lactic acid bacteria (lactobacilli), is well under way. Add the water to the jar, stir well to combine, then add flour and stir again. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.
By this time the froth of fermentation should be beginning, though the hint of acidity in the aroma is rather vague. Discard three-quarters of the mixture. Add the water and stir well. Remove the raisins by pouring the mixture through a strainer (I kept the raisins), then put the liquid back to the jar. Add the flour and stir again. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours. Replace the rye flour with 125 grams of strong white flour if you need a white leaven.
The fermentation should be clearly evident, and the aroma starting to become acid. Discard three-quarters of the mixture. Mix in the water, and then stir in the flour. You should have a thick paste now. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours. Replace the rye flour with 125 grams of strong white flour if you need a white leaven.
Day 6 Onwards: The mixture is bubbling and fully activated. Each day as you remove some leaven for baking, replacing it with an equivalent amount of flour and water, the aroma of the leaven will become stronger and more sharply acidic.

所有材料放入一个半升大小的瓶子，混合，放上盖子，置于室温（20C/68F）24小时。
第二天你打开瓶子会发现表面形成淡淡的有光泽的薄膜，瓶底有些沉淀，能闻得出发酵气息。将水倒入瓶内，拌匀后再拌入面粉。放上盖子后置于室温（20C/68F）24小时。
第三天你会发现面糊开始冒泡，如同挂在香槟杯内那些丰富细致的小泡一样。就这说明酵母菌和乳酸菌活动所引起的发酵正顺利进行。加入水搅拌混合后再将面粉拌入，放好盖子置于室温（20C/68F）24小时。
第四天已经能闻到面糊淡淡的酸味了，倒弃3/4的面糊后加入水拌匀。滤出提子再倒回瓶子（我留用提子）。加入面粉拌匀，放好盖子置于室温（20C/68F）24小时。你可以用125克普通面包粉取代黑麦粉来制作酵母菌。
第五天发酵已经很明显了，酸味也增强了。再弃3/4的面糊，调入水后加入面粉拌匀。拌好后的面种是稠糊状的。放上盖子置于室温（20C/68F）24小时。你可以用125克普通面包粉取代黑麦粉来制作酵母菌。
第六天起，酵母菌充满泡沫，已经完全活跃了。每天取用部分酵母菌，然后用等量的面粉和水喂养，随着频繁的取用及喂养，酵母菌活性和酸味都会变得越来越强。

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