對於手工麵包，小編唔係認識好多，因為倆口子唔食到咁多，所以一般也是以簡單為主；由於經常食西餐及自製一些醃肉(之後會分享），所以大多也做鄉村麵包來做配搭。我們也做過其他麵包，例如 ： 中式紅豆包、澳洲餐廳的黑麥包等，但一做就吃幾天，有點兒怕怕。
Actually, I’m not really familiar about handmade bread since I and my beloved one not eat much, and we also made our own smoked meat (will share later on), so we prefer to make simple country bread most of the time, although we also tried to make other bread, i.e. red bean Chinese bun or Outback bread, etc, but we finished it for few days, really a bit too much for us.
做手工麵包前，先要做一個天然酵母，你可以在大型超市買天然酵母粉，放在麵包機內發酵也一樣，但成本比較高，所以小編分享兩個做法，一個比較簡單，另一個就比較香，因為先用水果來做味道。
Before we are making handmade bread, we need a sourdough starter, you can either buy natural leaven from supermarket, then put it into bread maker, let it do the fermentation for you, of course, it costed more, however, I will share you two types of method that more natural, but time consuming. One is using fruit as a base flavour, but another one just water and flour.
首先說水果做的。 你可以買任何自己喜歡吃的水果，先切成大舊，與水放入已消毒的樽內，水與生果的比例為2:1，放在室溫沒有陽光的地方，每天搖一搖及開蓋一下，那你可以看見每天的泡泡也多一些，當聽到那些泡有聲音時，你的酵母就完成，大約需時7天，這是第一步；跟著，用另一個樽，把一半的酵母水倒入，然後加入麵粉，比例係1:1，每天也加同等份量的水及麵粉，當見到酵母漲到兩倍時，你的酵母種就完成了。 小編做這個水果酵母時，氣候很好，所以只做了6天便完成了。當你想做第二次水果酵母時，加入一半舊酵母，就會事半功倍了。
First of all, starting to talk about fruit dough starter, just select any type of fruit you like, cut it into chunk, then put it with water into a sealed jug, the scale is 1:2, then store the jug in room temperature without sunlight, shake it and open it for a while everyday, you can see bubbles increasing every day, if one day, you can hear sound when open, that’s mean your dough water is finished, the whole process around 7 days. After finished the fruit water, step into next step, prepare another jug, pull half of the water and add flour into the jug, the scale is 1:1, then add water and flour every day again until the dough starter raise up in double of it size, your dough starter is finished. You can see the below pics that I made before when the climate is quite good, I only took 6 days to finished it. If you wanna make another batch of fruit starter, just add half of the old starter with water, you will get better result.
每次用一半的酵母種來做麵包，剩餘的酵母種加麵粉及水放入雪櫃低溫發酵，每隔幾天也要加水及麵粉，繼續給它養份，日子久了，就會有一個老酵種，那你以後所做的麵包會越來越好吃的。
You can use half of the sourdough starter to make your bread, the rest can be stored in the fridge for low temperature fermentation after add flour and water, you have to repeat the step every few days for further fermentation, after days and days, you will have a good sourdough starter.
另一個簡單的方法其實只用麵粉及水，比例為1:1，也是需要每天重複加水及麵粉，這個動作大約做4-5天，當見到酵母發大至兩倍就可以用作酵母種了。
On the other hand, you can make the most simple one, just add water and flour, scale is 1:1, you have to repeat this step every day, and maintain 4-5 days until your dough starter raise up for double of its size.
溫馨小廚 