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Wild Grape Sourdough Starter / 鲜葡萄酸酵头

 
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Wild Grape Sourdough Starter / 鲜葡萄酸酵头


Ingredients / 材料:
  • 454 g Unwashed grapes, red or purple
  • 370 g Rye flour
  • 190 g Water, filtered
  • 454克 未经冲洗的紫或红色葡萄
  • 370克 黑麦粉
  • 190克 过滤水

Method / 做法:
  1. Stem grapes into a medium mixing bowl. Crush with hands and cover with a plastic wrap. Use a fork or wooden toothpick to gently poke some holes along the top and set aside for 3-4 days at room temperature. After 3-4 days there should be bubbles in the grape juice/must, indicating fermentation has begun.
  2. Day 1: Measure 240 grams of strained grape juice and pour in a 1-quart glass jar. Stir in 180 grams of rye flour to make a thick, porridge like mixture. Set aside for 24 hours at room temperature.
  3. Day 2: Stir the mixture 3 times a day.
  4. Day 3: Add in 110 grams of filtered water and 110 grams of rye flour and. Stir the mixture again 3 times daily.
  5. Day 4: Add in 80 grams of filtered water and 80 grams of rye flour.
  6. Day 5: The starter is full of bubbles and ready for use.

Details => Forum
  1. 葡萄的茎去掉后放到一个中号容器里。用手将葡萄捏挤碎,用保鲜膜盖好。用叉子或是牙签在保鲜膜表面戳几个孔洞。室温放置3-4天。葡萄汁开始出现泡泡就说明发酵开始了。
  2. 第一天:量出240毫升的过滤葡萄汁倒入一个1夸特的玻璃瓶。加入180克黑麦粉搅拌成像麦片粥一样浓绸的面糊。室温搁置24小时。
  3. 第二天:搅拌酵头3次。
  4. 第三天:加入110克过滤水和110克黑麦粉。搅拌酵头3次。
  5. 第四天:加入80克过滤水和80克黑麦粉。
  6. 第五天:酵头充满丰富的泡泡就可以开始使用了。

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"Wild Grape Sourdough Starter / 鲜葡萄酸酵头" is part of these categories:
Bread / 面包 (129)

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