sourdough

简明释义

英[ˈsaʊədəʊ]美[ˈsaʊərdoʊ]

n. 酵母；拓荒者

英英释义

单词用法

同义词

反义词

例句

1.This books opens the door to a very simple approach to sourdough.

此书籍开启了大门，一个非常简单的方法来拓荒者。

2.A merely adding chicken to a BLT will form a basic Club... but then it can be gilded with sliced hard boiled egg, three layers of house-made sourdough and a lemon Mayo whipped up by the chef himself.

仅仅是增加一片鸡肉到BLT上就可以形成一个简单的总会三明治…但是它也可以用一个切片的水煮鸡蛋，三层使厨师精疲力尽的自家制作酵母和柠檬蛋黄酱来装饰。

3.If you prefer a sourdough taste, then stir it down and have it rise again.

如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。

4.Two jumbo jacks, one sourdough.. - got a favorite parking spot here, Bob.

两个巨无霸，一个酵母汉堡。-喜欢停在哪里，鲍勃。

5.BAS light Liquid sourdough produced through a completely natural multistage fermentation process. Specially elaborated for the production of all types of dark and light bread.

通过多次纯天然发酵过程制作而成的液体酸面团添加剂，适用于制作各种欧式酸面包。

6.Which will have started to taste like a sourdough.

这将开始一个拓荒者的味道。

7.The foie gras, sourdough and olive Pugliese breads from San Francisco did not arrive until Tuesday.

订自旧金山的法国鹅肝、酵头和普里耶舍橄榄面包直到周二才送到。

8.The bakery specializes in sourdough 酸面包 with a crispy crust.

这家面包店专门制作外脆内软的sourdough 酸面包。

9.Baking sourdough 酸面包 requires a starter culture.

烘焙sourdough 酸面包需要一个发酵种。

10.I love making my own sourdough 酸面包 at home.

我喜欢在家自己做sourdough 酸面包。

11.I prefer sourdough 酸面包 because it has a unique flavor.

我更喜欢sourdough 酸面包，因为它有独特的风味。

12.Have you tried the sourdough 酸面包 from that new café?

你尝过那家新咖啡馆的sourdough 酸面包吗？

作文

Sourdough has been a staple in many cultures for thousands of years. This unique type of bread is made through a natural fermentation process, which distinguishes it from other types of bread that use commercial yeast. The key to making sourdough (酸面包) lies in the sourdough starter, a mixture of flour and water that captures wild yeast and bacteria from the environment. This starter is what gives sourdough (酸面包) its characteristic tangy flavor and chewy texture.The history of sourdough (酸面包) dates back to ancient civilizations. Archaeological evidence suggests that the Egyptians were among the first to discover the fermentation process around 1500 BC. They likely stumbled upon it accidentally when dough was left out and fermented naturally. This discovery led to the rise of sourdough (酸面包) as a popular form of bread in various cultures around the world.One of the reasons sourdough (酸面包) has gained popularity in recent years is due to its health benefits. The fermentation process breaks down gluten and makes the nutrients in the flour more bioavailable. Many people who are sensitive to gluten find that they can tolerate sourdough (酸面包) better than other types of bread. Additionally, the presence of lactic acid bacteria in sourdough (酸面包) helps to improve gut health by promoting a healthy microbiome.Making sourdough (酸面包) at home can be a rewarding experience. It requires patience and practice, but the end result is truly satisfying. To start, one must create a sourdough starter, which can take anywhere from five to ten days to develop. Once the starter is bubbly and active, it can be used to make sourdough (酸面包). The process involves mixing the starter with flour, water, and salt, then allowing the dough to rise slowly over several hours or overnight.Baking sourdough (酸面包) is an art in itself. The dough needs to be shaped and proofed correctly to achieve the perfect crust and crumb structure. Many bakers use techniques such as stretching and folding to build strength in the dough. Once baked, sourdough (酸面包) has a beautiful golden-brown crust and a soft, airy interior. The aroma that fills the kitchen while baking is simply irresistible.In addition to its delicious taste, sourdough (酸面包) has a unique ability to stay fresh longer than other breads. The acidity from the fermentation process helps to inhibit mold growth, allowing sourdough (酸面包) to remain edible for days without preservatives. This makes it a practical choice for those who want to enjoy homemade bread without the worry of it going stale quickly.As more people become interested in baking, sourdough (酸面包) has found its way into many households. Online communities and social media platforms have made it easier for enthusiasts to share tips, recipes, and their own baking journeys. Whether you are a seasoned baker or a novice, trying your hand at sourdough (酸面包) can be an enjoyable and fulfilling endeavor.In conclusion, sourdough (酸面包) is not just bread; it is a cultural phenomenon that connects us to our past while providing numerous health benefits. Its distinct flavor and texture, combined with the satisfaction of baking it from scratch, make sourdough (酸面包) a beloved choice for many. So why not give it a try? You might just find that baking sourdough (酸面包) becomes a cherished hobby in your life.

酸面包在许多文化中已经成为一种主食，历史悠久。这种独特的面包是通过自然发酵过程制作的，这使其与其他使用商业酵母的面包类型不同。制作sourdough（酸面包）的关键在于酸面团发酵剂，这是一种由面粉和水混合而成的物质，可以捕捉环境中的野生酵母和细菌。这种发酵剂为sourdough（酸面包）赋予了独特的酸味和嚼劲。sourdough（酸面包）的历史可以追溯到古代文明。考古证据表明，埃及人可能是最早发现发酵过程的人，大约在公元前1500年。他们可能是在面团被遗留在外并自然发酵时偶然发现这一过程的。这一发现导致sourdough（酸面包）成为世界各地流行的面包形式。近年来，sourdough（酸面包）受到越来越多人的喜爱，部分原因是其健康益处。发酵过程分解了面筋，并使面粉中的营养物质更易被吸收。许多对面筋敏感的人发现，他们能更好地耐受sourdough（酸面包），而不是其他类型的面包。此外，sourdough（酸面包）中乳酸菌的存在有助于改善肠道健康，促进健康的微生物群落。在家制作sourdough（酸面包）是一种令人满意的体验。它需要耐心和实践，但最终结果确实令人满意。首先，需要创建一个酸面团发酵剂，这可能需要五到十天的时间才能发展。一旦发酵剂泡沫丰富且活跃，就可以用来制作sourdough（酸面包）。这个过程涉及将发酵剂与面粉、水和盐混合，然后让面团在几个小时或过夜的时间内慢慢发酵。烘焙sourdough（酸面包）本身就是一种艺术。面团需要正确地塑形和发酵，以达到完美的外壳和内部结构。许多面包师使用拉伸和折叠等技术来增强面团的强度。一旦烘焙完成，sourdough（酸面包）会呈现出美丽的金棕色外壳和柔软、蓬松的内部。烘焙时弥漫在厨房的香气简直让人无法抗拒。除了美味的口感，sourdough（酸面包）还有一个独特的优点，就是比其他面包更长时间保持新鲜。发酵过程中产生的酸性物质有助于抑制霉菌生长，使得sourdough（酸面包）在没有防腐剂的情况下可以保持几天可食用。这使得它成为那些希望享用自制面包而不必担心迅速变陈的人的实用选择。随着越来越多的人对烘焙产生兴趣，sourdough（酸面包）已经进入了许多家庭。在线社区和社交媒体平台使得爱好者能够更轻松地分享技巧、食谱和自己的烘焙旅程。无论你是经验丰富的面包师还是新手，尝试制作sourdough（酸面包）都可以是一项愉快而充实的活动。总之，sourdough（酸面包）不仅仅是面包；它是一种文化现象，将我们与过去联系在一起，同时提供许多健康益处。其独特的风味和口感，加上从零开始烘焙的满足感，使得sourdough（酸面包）成为许多人的心头好。那么，为什么不试试看呢？你可能会发现，烘焙sourdough（酸面包）会成为你生活中珍贵的爱好。