I heard that pasta is easier to digest this way.

Welcome to subscribe to my channel: / @happyfoodchannel
----------Contents of this issue------------
The weather here has been very hot recently, and the room temperature is basically around 27 or 8 degrees without the air conditioning. It suddenly occurred to me that this temperature is not the best temperature for making natural yeast! Then ferment natural yeast by yourself. After it is fermented, we can make sourdough bread, old noodle steamed buns, Hanamaki, etc.!
There is a foreign bread book at home. My husband bought it for me on a business trip. I made sourdough noodles according to the method in the book. The method is very simple. You don’t need to abandon the seeds. Add 3 grams of whole wheat flour and 3 grams of water to the jar, and you'll have a sourdough starter in 7 days. As long as your jar is sterilized well and no hair grows during this period, there is basically no problem. I succeeded in the first time...
Full version with pictures and text:
recipe:
Sourdough starter: On days 1 to 7, mix 3 grams of whole wheat flour and 3 grams of cold boiled water (see video for details)
Sourdough starter: Make only one European bun. Small portion recipe: 3 grams of sourdough starter, 30 grams of water, 30 grams of flour and fermented overnight.
Sourdough bread: 175 grams of water, 250 grams of high-gluten flour, 4 grams of salt, 63 grams of sourdough seeds (75 grams are added in the video). It doesn’t matter if you add 63 grams. Adding less will have little effect, otherwise there will be too much yeast at once. , you still have to think about consumption.
Bake: Bake in a casserole or cast iron pan, first bake at 230-250 degrees for about 25 minutes, then open the lid and bake at 220 degrees for about 10-15 minutes

[@VictoriaChung-pf3wv]

我的酵種是十多年前用新鮮有機葡萄加糖、加水發酵，再加有機全麥粉養成的。之後就一直用來做麫包（各式發酵麵包）、饅頭、包子、大餅。若是做中式麫點，因為是帶酸味，所以發好麫後，加一點鹼水（食用鹼），酸味略減，但特殊麫香味俱全。
用剩的酵種我就冷藏，瓶蓋不用蓋太緊，若一段時間未用，酵種已半乾，就加一份冷開水，四五小時後再加一份等量麫粉，攪勻後放在室溫中。酵種再度活躍的時間會根據溫度的高低而有所不同。
只要酵種未壞，做出來的歐包風味絕佳。外國友人紛紛向我索取酵種，再各顯神通，做出許多好吃的麵包。能用酵種結交同好，不亦樂乎！

[@user-yu4de6gg6l]

讚讚，解說詳細期望常有這酸種的配方

[@HappyFoodChannel]

好的，这两天在做酸种盐可颂哈

[@gohjeeleng2445]

卜卜脆的欧包，太诱人食欲了！👍

[@mulant.y324]

这个方法做天然酵母感觉很方便.很赞

[@HappyFoodChannel]

是，我也觉得挺省事的哈

[@patriciachan4707]

Good job, so proud of you

[@voodooqi6921]

看完了，马上动手做酸酵头了

[@HappyFoodChannel]

做起来，真的非常好吃

[@user-hi2yu8zv8f]

👍👍👍💯

[@janetlee8973]

👍🏻👏🏻🙏🏻

[@mulak3940]

🎉🎉🎉❤❤

[@kirs810]

請問室溫超過30度；剛開始起種也可放室溫嗎？

[@HappyFoodChannel]

超过32度就不太好，温度太高容易发霉变质

[@seetingling4044]

请问你是用砂锅烤吗？

[@HappyFoodChannel]

是的，砂锅烤的

[@NGSWW]

酸面包就是太费时间精力了

[@HappyFoodChannel]

确实

[@imelpomene]

其实还好。很多步骤可以简化，而且揉面用厨师机也可以的。上手时间不多。只是需要提前计划一下。多年以前我也觉得学sourdough没有必要也没有兴趣，但好像烘焙做到一定时候就自然对这个感兴趣了。。。😂