Sourdough Bread 酸种面包 | 天然酵母欧包 90% 270g bread flour (面包粉） 10% 30g wholemeal flour （全麦面粉） 20% 60g levain （酸种） 72% 210-217g water （水） 2% 6g sea salt （海盐） Total bulk 4.5 hours at 29°C Baked in Dutch oven 250°C for 25 minutes covered, 220°C 15 minutes uncovered How to make natural yeast | sourdough starter 如何培养天然酵母 （酸种） https://youtu.be/7ZrAMbL9Oj8 ► Facebook Page: https://www.facebook.com/KathrineKwaBakingTutorial/?epa=SEARCH_BOX ► Instagram: https://www.instagram.com/katherinekwa/ ► Support my recipe book :https://kathrinekwa.com/ ► Simple Sweet Tooth: http://edu.bigpropel.co/ebook-offer/ Kathrine Kwa 更多视频／文章……
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