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主題：「有關我的酵種NO.1~那古野酸種」
Talk about my sourdough starter "Nagoya" NO.1
談天內容包括：
1：此酸種的背景。
2：此酸種的名字。
3：酸種會經過一段不穩定期和棄種期，要有耐心調整心態和逐步餵養。
自從搬來名古屋後，一直都是用水果酵種來做麵包，蘋果和葡萄乾這兩種，一直都算是「常備酵種」，現在都是留酵液保存在冰箱，想要做麵包的前兩天就拿出來餵養成酵種（元種）。
最近大地迎春，氣溫回暖，也適合開始養「酸種」了。
我一開始先用裸麥麵粉來起種，然後逐步換成一般的全麥麵粉，花了大概十天多，初種大致完成。
雖然說是完成，但是按經驗來說，剛開始還是會歷經一段「不穩定期」，所以我打算在這段不穩定期先做幾批淺發酵的麵包，讓這酵種穩定下來。
我打算叫它「那古野」，取用名古屋的古老地名。
以後大家看到「那古野種」，就是這瓶小小的酵種所生生不息下的產物。
酸種的製作方法可參考蜜塔寫的～#野生酵母研究室(幸福文化出版)
Youtube: 蜜塔木拉Mitamura kitchen
IG: mitamura_kitchen
Although I've made sourdough several times, this is the first sourdough I made after I moved to Nagoya. So I decided to call it "Nagoya".
In the beginning, I used 100% rye flour. But in the following feedings, I decided to use wholewheat flour instead of rye flour, because there tends to be a thick and hard crust on the surface. It's not a big problem though. I just felt a little bit troublesome getting rid of the hard "skin".
It took me about 10 days to have the sourdough culture done. but it doesn't mean it's 100% ready to be used as "bread starter". It would go through a period of "unstable time" as far as my experience goes. So I will make some kinds of bread, which don't require long or deep fermentation, such like bagel or pretzel, to make the starter stable, steady and strong enough.
Hope everything would be ok with my little "Nagoya".
#蜜塔木拉
#野生酵母
#天然酵母
#鄉村麵包
#酸種
#酵種
#烘焙
#麵包
#那古野酸種
#自家製酵母
#sourdough
#fermentation
#wildyeast
#サワー種
#levain
#ルヴァン
