3HRS 酸種實務研究揭秘
Science and Practical Knowledge of Sourdough
Contents 包含了
Learn what is taking place in the dough
知道麵團當中發生什麼事
Tips on controlling the level of sourness of the dough
如何控制麵團酸度
Tips on ensuring that fermentation is happening properly
如何確保發酵狀態良好
How to calculate Baker’s Percentage in recipes
烘焙百分比
How to build your own Sourdough
如何培養酸種
Keeping your Sourdough alive and active
保持菌種活性
Demo 完整呈現每個步驟
酸種麵包關於發酵的秘密，發酵程度的控制一直都是個謎，我們透過數年的練習與努力累積了豐厚的成果。