酸面包烘焙：完全入门指南

酸面包不仅仅是面包——它是你、面粉、水和野生酵母之间充满活力的合作。自制酸面包独特的酸味、有嚼劲的组织和酥脆的外皮是商业面包店无法复制的。本指南将带你从制作第一个酵头开始，最终烤出美味的酸面包。

Key Takeaways

1
制作酸面团酵头需要每天喂养7-14天——耐心至关重要。
2
厨房秤是必不可少的；制作酸面包需要精确的比例（烘焙百分比）。
3
当面团体积增大一倍，摸起来蓬松有弹性时，基础发酵就完成了。

1Why Bake Sourdough?

Sourdough has captivated bakers for thousands of years. Beyond the superior flavor, there are compelling reasons to start this craft.

**Better flavor** — The slow fermentation develops complex, tangy notes impossible with commercial yeast.
**Improved digestibility** — Fermentation breaks down phytic acid and gluten, making nutrients more available.
**Longer shelf life** — The acidity naturally preserves bread without additives—stays fresh 4-5 days.
**Simple ingredients** — Just flour, water, salt. No commercial yeast, dough conditioners, or preservatives.
**Creative expression** — Each loaf is unique. Scoring, shaping, and timing become your artistic signature.
**Meditative process** — The slow rhythm of feeding starter and waiting for dough is genuinely calming.

24-48 hours

Fermentation time

~30 minutes

Active work time

4-5 days

Shelf life

Just 4

Ingredients

The Learning Curve

Sourdough has a steeper learning curve than yeasted bread. Expect your first 5-10 loaves to be imperfect—that's normal. They'll still taste good. Each bake teaches you something. By loaf 20, you'll be turning out bakery-quality bread.

2必备设备

You don't need much to start. Most essential items you probably already have. A few specialized tools make the process easier but aren't strictly necessary.

Sourdough equipment essentials
Item	Purpose	Alternative
Kitchen scale	Precise measurement (essential)	None—measuring cups are too imprecise
Large mixing bowl	Mixing and bulk fermentation	Any food-safe container
Dutch oven	Creates steam for oven spring	Baking stone + steam pan
Bench scraper	Handling and shaping dough	Plastic spatula
Banneton/proofing basket	Shapes dough during final proof	Bowl lined with floured towel
Razor blade/lame	Scoring dough before baking	Very sharp knife
Instant-read thermometer	Checking water/dough temperature	Hand feel (with experience)

The One Non-Negotiable

A digital kitchen scale is essential. Sourdough is about ratios (baker's percentages), and volume measurements are too inconsistent. A basic scale costs $10-15 and transforms your baking precision.

**Proofing box** — Maintains consistent temperature. Helpful in cold climates. DIY: oven with light on.
**Stand mixer** — Makes kneading easier but not required. Hand mixing works fine.
**Bread knife** — Serrated knife for slicing without crushing the crumb.
**Cooling rack** — Lets air circulate under the loaf. Important for crust texture.

Start minimal. Make your first few loaves with what you have, then invest in tools as you identify what would help most. Many bakers find the banneton and lame are the first worthwhile upgrades.

3Creating Your Sourdough Starter

The starter is the heart of sourdough—a living culture of wild yeast and bacteria that leavens your bread. Creating one takes about 7-14 days but only minutes of daily work.

Creating a Starter from Scratch

Day 1: Initial mix

In a jar, mix 50g whole wheat or rye flour with 50g room-temperature water. Stir well, cover loosely, and leave at room temperature (70-75°F ideal).

Days 2-3: Watch and wait

You may see some bubbles or nothing at all. This is normal. If nothing happens by day 3, discard half and feed: 50g flour, 50g water.

Days 4-7: Daily feeding

Discard all but ~50g of starter. Add 50g flour and 50g water. Stir. Repeat daily. Bubbles should increase.

Days 7-14: Building strength

Continue daily feedings. Starter should double in 4-8 hours after feeding. When it reliably doubles, it's ready to bake with.

Float test

Drop a spoonful of starter in water. If it floats, it's active and ready. If it sinks, feed again and wait.

Starter feeding ratios
Stage	Starter	Flour	Water	Notes
Initial mix	—	50g	50g	Whole wheat or rye
Daily discard/feed	50g	50g	50g	1:1:1 ratio
Pre-bake feed	20g	100g	100g	1:5:5 for vigorous rise

**Whole wheat or rye** — Use for initial creation. More nutrients = faster fermentation.
**Bread flour (AP)** — Switch after starter is established for a milder flavor.
**Filtered water** — Chlorine can inhibit fermentation. Let tap water sit uncovered overnight if needed.
**Consistent ratios** — Always equal weights flour and water for 100% hydration starter.

A new starter may smell unpleasant (acetone, vomit-like) in the first few days. This is normal and will mellow. If you see pink, orange, or fuzzy mold, discard and start over—likely contamination from the jar.

Name your starter! Bakers traditionally do this—it's part of the craft. Keeping it alive becomes more meaningful when it has a name.

4Maintaining Your Starter

Once established, a starter can live indefinitely with proper care. Some bakeries use starters passed down for generations. Here's how to keep yours healthy.

Starter maintenance schedules
Baking Frequency	Storage	Feeding Schedule
Daily	Room temp	Feed every 12-24 hours
Weekly	Refrigerator	Feed once weekly, take out day before baking
Monthly	Refrigerator	Feed monthly; revive 2-3 days before baking
Long-term	Dried or frozen	Revive over 5-7 days when needed

Refrigerator Storage

Cold slows fermentation dramatically. Feed your starter, let it rise for 1-2 hours at room temp, then refrigerate. A grey liquid (hooch) may form on top—just stir it back in or pour off. It's alcohol from hungry yeast, not a problem.

Reviving a Neglected Starter

Assess condition

Hooch (grey liquid) is normal. Strong acetone smell is okay. Mold (fuzzy, colored) means discard.

Discard most of it

Keep only 20-30g. The old starter has built up acids that inhibit yeast.

Feed generously

Add 100g flour and 100g water. This dilutes acids and provides fresh food.

Repeat 2-3 times

Feed every 12-24 hours. Activity should return by the 2nd or 3rd feeding.

Float test before baking

Make sure it passes the float test before using in a recipe.

Keep a backup! Spread some starter thin on parchment, let dry completely, then store flakes in a sealed jar. This dried starter can be revived with water and flour if your main culture is ever lost.

5Basic Sourdough Loaf Recipe

This is a straightforward recipe for a classic sourdough boule. Master this before attempting variations.

Ingredients for one loaf (~800g)
Ingredient	Weight	Baker's %
Bread flour	450g	90%
Whole wheat flour	50g	10%
Water	350g	70%
Active starter	100g	20%
Salt	10g	2%

Evening Day 1

Feed starter

Feed starter so it's active and bubbly the next morning.

Morning Day 2

Mix dough (8-9am)

Combine flour, water, starter. Rest 30-60 min (autolyse). Add salt.

Day 2

Bulk fermentation (9am-3pm)

4-6 hours at room temp. Stretch and fold every 30-60 min for first 2 hours.

Afternoon Day 2

Shape (3pm)

Pre-shape, rest 20 min, final shape. Place in banneton seam-side up.

Day 2 → Day 3

Cold proof (overnight)

Cover and refrigerate 12-24 hours. This develops flavor.

Morning Day 3

Bake

Preheat Dutch oven to 500°F. Score dough, bake covered 20 min, uncovered 20-25 min.

Baker's Percentages

Sourdough recipes use baker's percentages where flour is always 100% and everything else is relative to flour weight. A 70% hydration dough has water equal to 70% of flour weight. This makes scaling recipes easy.

All times are approximate. Fermentation speed depends on temperature, starter strength, and flour. Learn to read your dough—it should roughly double and feel airy and jiggly, not just follow a clock.

Mixing & Bulk Fermentation

This is where gluten develops and fermentation happens. The dough transforms from shaggy to smooth and pillowy.

Mixing Process

Autolyse (optional but recommended)

Mix flour and water only. Let rest 30-60 min covered. This hydrates flour and starts gluten development passively.

Add starter

Incorporate active starter into the autolysed dough. Squeeze and fold until evenly distributed.

Rest 15-30 minutes

Let the mixture rest again before adding salt.

Add salt

Sprinkle salt over dough. Incorporate by squeezing and folding. Salt tightens gluten.

Begin bulk fermentation

Cover and leave at room temperature (75-78°F ideal). Set timer for first stretch and fold.

Stretch and Fold Technique

Wet your hand. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat. Do all four sides. This builds gluten strength without kneading. Perform 4-6 sets during the first 2-3 hours of bulk fermentation.

**Stretch and fold** — Gentle, preserves air. Best for high-hydration doughs.
**Coil fold** — Lift center, let edges fold under. Even gentler.
**Slap and fold (French fold)** — Vigorous, develops gluten fast. Better for lower hydration.
**Lamination** — Stretch dough thin, fold like letter. Great for adding inclusions.

Signs bulk fermentation is complete
Sign	What It Means
Dough has doubled	Primary indicator—use container marks or dough gauge
Jiggly and airy	Visible gas bubbles, dough wobbles when bowl is shaken
Smooth, domed top	Gluten structure is holding gas well
Passes poke test	Poke with floured finger—springs back slowly

Temperature is the biggest variable. At 75°F, bulk takes 4-5 hours. At 70°F, 6-8 hours. At 80°F, 3-4 hours. Use a thermometer and keep notes to dial in your kitchen.

7面包整形

Shaping builds surface tension, which helps the loaf hold its shape and rise upward rather than spreading flat. Good shaping = good oven spring.

Shaping a Boule (Round Loaf)

Pre-shape

Gently turn dough onto unfloured surface. Using bench scraper, push and rotate to form a loose round. The bottom should grab the counter, creating tension.

Bench rest

Cover with towel and rest 15-30 minutes. This relaxes gluten for final shaping.

Flour the top

Dust top lightly with flour. Flip so floured side is down.

Fold and roll

Fold bottom third up, sides in, then roll toward you, sealing seam. Drag toward you to tighten.

Create tension

Cup hands around dough, drag toward you on unfloured surface. The friction creates surface tension.

Place in banneton

Set dough seam-side up in well-floured banneton. The seam will become the bottom when baked.

**Batard (oval)** — After pre-shape, fold into thirds like a letter, then roll into a log.
**Pan loaf** — Shape as batard, place seam-down in greased loaf pan.
**Baguettes** — Divide dough, shape as cylinders, roll to length. Requires baguette pan or couche.

The Importance of Tension

Surface tension is what makes a loaf rise up instead of spreading flat. If your loaf is flat, work on shaping technique. The taut outer "skin" holds gases in during oven spring.

Don't over-flour your work surface during shaping. The dough needs to grip the counter to build tension. Use flour sparingly—just enough to prevent sticking.

8最终校对和冷滞

The final proof (second rise) continues fermentation after shaping. A cold retard in the refrigerator slows this process, developing flavor and making the dough easier to score.

Feature	Room Temperature Proof Faster, same-day bake	Cold Retard (Refrigerator) Slower, more flavorful
Duration	1-2 hours at 75°F	8-24+ hours at 38°F
Flavor profile	Milder, less sour	More complex, tangier
Convenience	Bake same day	Bake next morning, flexible timing
Scoring ease	Dough is softer, harder to score	Cold dough scores beautifully
Best for	When you need bread quickly	Best results, schedule flexibility

The Poke Test

Flour your finger and poke the dough gently. If it springs back immediately, under-proofed. If it springs back slowly but not fully, perfectly proofed. If it doesn't spring back at all, over-proofed.

Most bakers prefer the cold retard method. After shaping, cover the banneton with plastic or a shower cap and refrigerate. Bake straight from the fridge the next morning—no need to warm up.

Over-proofed dough has exhausted its food supply. It will be flat, dense, and lack oven spring. If you suspect over-proofing, bake anyway—the bread is still edible, just less impressive.

9Scoring & Baking

Scoring controls where the loaf expands. Baking in a Dutch oven traps steam for a crispy crust. This is the most exciting part—watching the oven spring.

Baking Process

Preheat oven and Dutch oven

Place Dutch oven inside. Heat to 500°F (260°C) for at least 45 minutes. The pot must be screaming hot.

Prepare dough

Turn dough onto parchment paper. It should release from banneton with floured pattern showing.

Score the loaf

Using a lame or razor at 30-45° angle, make a swift, confident cut about 1/4" deep. Don't saw—one fluid motion.

Transfer to Dutch oven

Carefully lower dough (on parchment) into hot pot. Cover with lid.

Bake covered

20 minutes at 500°F. Steam trapped under lid creates crust. Resist peeking.

Bake uncovered

Remove lid, reduce to 450°F. Bake 20-25 more minutes until deep brown. Internal temp ~205°F.

Cool completely

Let rest on cooling rack at least 1 hour. Cutting too soon releases steam and gums up crumb.

**Single score** — One curved slash. Classic, allows dramatic ear.
**Cross** — Two slashes forming an X. Good for round loaves.
**Square** — Four cuts forming a square. Creates four "ears."
**Leaf/wheat pattern** — Decorative slashes. Requires practice.
**No score** — Loaf will burst unpredictably. Sometimes intentional for rustic look.

Creating an "Ear"

The dramatic flap of crust (ear) comes from scoring at a shallow angle (30°) rather than straight down. A sharp blade, confident motion, and properly proofed dough all contribute.

Don't fear dark color. A deep mahogany crust tastes better than pale bread. The Maillard reaction (browning) creates flavor. If the bottom burns, place a sheet pan on the rack below.

10常见问题排查

Every baker faces failures. They're learning opportunities. Here's how to diagnose and fix common issues.

Common sourdough problems and fixes
Problem	Likely Cause	Solution
Flat loaf, no rise	Over-proofed or weak starter	Shorter bulk/proof; ensure starter is active
Dense, gummy crumb	Under-fermented or cut too soon	Longer bulk; wait 1-2 hours before cutting
Large holes at top, dense bottom	Shaping issues (air trapped)	Degas gently; improve shaping tension
Pale crust	Not baked long enough or oven too cool	Bake darker; check oven temperature
Burnt bottom	Dutch oven too hot on bottom	Place sheet pan on rack below
Loaf stuck to banneton	Not enough flour in banneton	Rice flour works best; be generous
Sour taste too strong	Long fermentation, warm temps	Shorter proof; use more fresh starter
Not sour enough	Short fermentation, cool temps	Longer cold retard; use whole grains

Reading Your Crumb

The interior of the bread tells a story. Tight crumb = under-fermented or over-mixed. Large, irregular holes = good fermentation. Gummy/wet = under-baked or cut too soon. Dense bottom, open top = poor shaping.

Keep a baking log. Note flour, hydration, times, temperatures, and results. After 10-20 loaves, patterns emerge and you'll know exactly what adjustments your kitchen needs.

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常见问题解答

制作酸面包需要多长时间？

实际操作时间总计约30分钟，但整个过程需要24-48小时。第一天：混合面团并进行基础发酵（4-6小时），整形，然后冷藏过夜。第二天：直接从冰箱取出烘烤。大部分时间无需操作，只需静待即可。

我的酸面团发酵剂为什么发不起来？

常见原因：温度太低（移到温暖的地方，75-80°F/24-27°C），时间不够（新酵母需要7-14天），或者面粉缺乏营养（试试全麦面粉或黑麦面粉）。要有耐心，每天坚持喂养——它会慢慢活跃起来的。

我可以用普通面粉做酸面包吗？

是的，但高筋面粉更好。它较高的蛋白质含量（12-14%）能产生更多面筋，使面包结构更好，更有嚼劲。普通面粉（10-12%）也能用，但烤出来的面包组织比较软。至于酵头，最好先用全麦面粉或黑麦面粉。

为什么我的酸面包这么密实？

通常情况下，这是发酵不足导致的——面团在发酵初期或醒发阶段没有充分膨胀。解决方法：使用活性酵头（能通过漂浮测试），延长发酵时间，确保温度适宜（75-78°F，约24-26°C），并且面包完全冷却后再切开。

如何储存酸面包？

切面朝下放在砧板上1-2天（外皮可以保护内部组织）。如果需要更长时间保存，可以用布包裹，再用保鲜膜包裹，或者切片后冷冻。切勿冷藏——冷藏会加速面包变质。冷冻的面包片可以直接从冰箱取出烘烤。