《自制酵头》是介绍自制酵头的**指南。作者解释了酵头背后的科学原理，并提供了一份介绍起动器、野生酵母、打样、预发酵剂和母面团的指南。跟着作者的脚步学习酵头的配方和食谱。

你会发现几十个美味的食谱，不仅是面包，还有其他烘焙食品，从松饼到比萨饼皮到巧克力蛋糕。酵头通过乳酸的作用发酵，所以它不需要使用商店购买的酵母，但酸面团促酵剂与商业酵母或野生酵母都能很好地契合。

Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough.

You'll find dozens of delicious recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough rises through the action of lactic acid, so it doesn't require store-

bought yeast, but the sourdough starter method works beautifully with either commercial yeast or wild yeast.