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準備一個乾淨玻璃瓶，最好先用滾水燙洗，確保徹底風乾。然後就可以開始重新喚醒你的酵母種。

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Prepare a clean jar. It’s best to rinse it with boiling water and let it dry completely.
Now we can begin reactivating the starter.

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水果酵母 

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  • 將水果洗淨，切成小塊，放入玻璃瓶中, 加入水，水量應淹沒水果。

  • 將瓶子置於陰涼處，室溫約 20-25 度。

  • 每天攪拌並觀察瓶內是否有氣泡產生。

  • 約 3-5 天後，到第7天酵母水 接近最活躍 並且產生大量氣泡，並散發出酸甜的氣味。

  • 將酵母水過濾，裝入乾淨的容器中， 準備麵粉 1:1 比例餵養酵母, 同樣地7天後當他完全適應麵粉，便可以開始用來製作麵包. 

  • 現階段的酵母活躍程度是非常不穩定他要經歷長時間餵養適應這個地方的氣候微生物才健康地成長 

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SourDough ，70-73% 水合，低溫長時間發酵

230°C的烤箱中，烘烤30-40分钟

參考連結 REFFERENCE LINK

微生物世界與我們的食物息息相關。 以下的 資料蒐集了一些關於麵包製作紀錄片、科學, 麵包師。希望您能通過這些資料，更加瞭解食物世界，並與您的學生分享這些資料。

The world of microorganisms plays a vital role in our food production, particularly in the art of breadmaking. Here's a curated collection of resources on breadmaking documentaries, science, and bakers, aiming to expand your understanding of this fascinating realm and provide valuable information for your students:

每次做資料蒐集嘅時候通常都會由以前個世界係點樣做一般我都會由紀錄片開始

紀錄片 尋找
How Bread Built Civilization: From the First Farmers to the Modern Factory
01:05:16
The Rise Of Sourdough
19:35
How Its Made: Flour
04:51
BBC iPlayer - Victorian Bakers - BBC Documentary 2016
58:57
Ground yourself... with sourdough! | Yoke Mardewi | TEDxPerth
11:36
Peter Reinhart: The art of baking bread
15:36
How To Cook Like A Medieval Chef | Let's Cook History | Timeline
52:42
In Search of the Perfect Loaf - BBC FOUR - Wed 15-06-2011
59:17

第二個重要嘅邏輯嘅資料蒐集就係科學搵出嚟， 科學未必一定要喺傳統嘅實驗室他是一份知識一份邏輯

Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée
17:02
The Science Behind Sourdough Starters
01:31
The science behind sourdough
06:14
Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series
49:19
The science behind sourdough
05:21
The Microbe You Eat All The Time
11:32
Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series
49:19
麵包研究室(七)一 水量(上):水量對麵團的影響 (The effect of hydration on dough)
15:32

麵包這種美食世界各地都有，唔同地方有唔同嘅製作方法，沉浸式地睇吓人哋點樣做麵包。

Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
06:27
NEVER Throw Away Your Sourdough Starter!
06:55
TWO reasons your sourdough doesn't SPRING like this 👆
21:29
The Quest for Sourdough goes to Greece and Türkiye - The fermenting power of chickpeas.
15:11
🇪🇬 Egypt on the breadline | Al Jazeera World
47:07
Behind the scenes at a French bakery
15:00
How to wrap a stiff starter
03:41
Living on Bread for the Last 4 Years | "Addicted to Bread" Freaky Eaters (UK) S2 Ep4 | Only Human
56:12

Kefir Milk Fermentation 

Kefir: The #1 Drink for Gut Health & Microbiome Support (Science-Backed!)
04:37
Kefir - An elixir of life kept secret by mountain people and craved by Russians
08:11
最好益生菌食品,不是優格！是酸菜,泡菜,柏格醫生 Dr Berg(220413)
06:24
HOW TO MAKE MILK KEFIR AT HOME - Everything You Need To Know
20:29
How To Make Milk Kefir 101
05:58
Kefir Cream Cheese and Onion Dip - Queso crema de kefir con cebolla
00:30
The beneficial bacteria that make delicious food - Erez Garty
04:40
Podcast Episode 172: The Most Probiotic Kefir Dip
17:18
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