#Yolk Batter:	#蛋黄糊：
3/4 cup AP flour 1/4 cup Cornstarch 1/4 tsp Baking powder 5 Egg yolks 1 Whole egg 1 tbsp White sugar 3 tbsp Soya milk 80 ml Salad oil 100 g Ripe bananas, mashed	3/4杯 中筋粉 1/4 杯 玉米淀粉 1/4小勺 烤粉 5个 蛋黄 1个 全蛋 1大勺 白砂糖 3大勺 豆浆 80毫升 沙拉油 100克 熟透的香蕉泥
#Meringue:	#蛋白液：
7 Egg whites 1/4 tsp Lemon juice 1/4 tsp Salt 1/2 cup White sugar	7个 蛋白 1/4小勺 柠檬汁 1/4小勺 食盐 1/2 杯 白糖

1. 
   Sift flour, starch and baking powder into a bowl. Set aside. Beat sugar and soya milk until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in mashed banana and sifted flour mixture. Blend until just combined. Fold in egg yolks and one whole egg until smooth.
   蛋糕面粉，淀粉和烤粉混合过筛到盆里备用。砂糖和豆浆打至砂糖全化，且均匀混合。加入沙拉油打至乳化。加入香蕉泥和过筛后的粉类拌至看不到粉粒即可。最后拌入蛋黄和全蛋拌至完全均匀。
   
2. 
   In another mixing bowl, whip egg whites, lemon juice and salt until foamy over low speed. Gradually add in sugar, increase speed and beat until stiff. Carefully fold 1/3 of meringue into yolk batter to lighten it and then pour this mixture to the remaining egg whites. Quickly but gently fold to combine.
   另取一盆，将蛋白，柠檬汁和食盐低速打成粗泡。分次加入砂糖，中速将蛋白打至硬性发泡。蛋黄糊拌入1/3蛋白液，然后将它倒入其余蛋白液中，快且轻地将它们拌匀成蛋糕糊。
   
3. 
   Pour into an 26-cm ungreased springform or tube pan and bake in a preheated 155C/325F for 55 minutes and at 180C/350F for 10-15 minutes. Cool upside down over a rack, 2-3 hours. Serve plain or with a dollop of whipped cream.
   
   倒入一个不抹油的26厘米脱底或中空烤模里，入预热155C/325F烤箱烘焙55分钟。烤箱温度调高至180C/350F，继续烘焙10-15分钟。取出后倒置于架上晾凉2-3小时。单食或配上鲜奶油皆宜。

酸酵面包是很古老的一种面包，它的特点在于其发酵方式。一般面包是酵母发酵，酸面包则以酵母／yeast 和乳酸杆菌／ lactobacilli 共同发酵，它的酸味主要来自乳酸菌产生的乳酸。酸酵面包从欧洲传入美国是在西部开拓时期是北加州淘金人的主要面包类型，旧金山著名的法式酸面包／San Francisco-Style Sourdough French Bread　在1849年淘金高潮中成为淘金人的主要面包，它是法式面包和酸酵面包的完美结合。其创制者在当年建立的面包房至今犹在，而且生意红火，是旧金山资格最老的企业之一。据称其发酵酸面包所用的起子是源自１５０年前，这里有很详细的SD Sourdough制作和用法介绍。我用的方子大部分来自Peter Reinhart，再根据自己手头所有的材料调整。这是他的Blog，喜欢手工面包的朋友可以逛逛哦。

#Apple Brew:	#苹果酵母液:
140 g Tart apples, chopped 240 g Water, filtered 1 tsp Honey or maple syrup	140克 酸性苹果，切碎 240克 饮用水，过滤 1小勺 蜂蜜或枫糖浆
#Sourdough Starter:	#酸酵头:
200 g of the apple brew from the above 300 g Bread flour 180 g Water, filtered	200克 苹果酵母液 300克 高筋粉 180克 饮用水，过滤

1. Put the chopped apples and honey in a glass or plastic container, (just don't use metal ones), and fill with filtered water. Cover loosely with plastic wrap and let stand at room temperature for 3 days. When the apples are bubbling away nicely, the fermentation has begun.
   
   
   将切碎的苹果和蜂蜜放入玻璃或塑料容器，（不要用铁质的）加入水。瓶口用保鲜膜盖住，室温搁置3天。当苹果出现丰富泡泡时，说明发酵已经开始。
   
2. 
   Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
   用叉子或是搅拌机将苹果和汁捣成泥，放到一个较大的玻璃容器中，拌入120克面粉。用保鲜膜盖住瓶口，室温放置24小时。
   
3. 
   Measure 1 cup starter, discard any extra, and stir in 60 grams of bread flour and 60 grams of water. Mix with a ceramic spoon until the mixture resembles a thick pancake batter. Add more water or flour if necessary to achieve this consistency. Cover the starter with plastic wrap and let stand at room temperature for 24 hours. Repeat the following day. The mixture should be starting to bubble. Repeat once or twice more. Starter should be fully active and ready for making bread.
   量取一杯的酵头放入容器，其余弃之。然后加入面粉和水各60克。用瓷勺将其拌成和煎饼一样厚稠的面糊状。根据实际情况调整加入水或是面粉。盖上保鲜膜后室温置24小时。隔天重复此步骤。这时面糊已经开始出现泡泡了。根据需要再喂养面糊1-2次直到出现丰富的泡沫。
   
4. 
   To use the starter, measure out the amount called for in a recipe and store the remaining, covered loosely, in the refrigerator, and feed weekly, i. e. you will need to discard some of the mixture and refresh with water and flour. Starters can also be fed whole wheat, rye, or dinkel/spelt, depending on what type of starter you wish to maintain.
   
   
   根据方子要求量取酵头，没有用完的酵头，盖上保鲜膜保存在冰箱里。每星期取出来喂养一次，也就是每次都取出一部分弃之或是用来做面包，然后再添加面粉和水。除了用高筋粉外，全麦，黑麦，抑或是斯佩耳特粉也可以制作酸酵头。

#Firm Starter/Levain:	#面团状酵头:
280 g Active batter-type sourdough starter(wild apple yeast) 155 g Bread flour	280克 面糊状酸酵头（苹果酵母液） 155克 面包粉
#Dough:	#主面团:
750 g Bread flour 180 g Whole wheat flour 330 ml Water, lukewarm 12 g Salt 1 tbsp Honey	750克 面包粉 180克 全麦粉 330毫升 温水 12克 食盐 1大勺 蜂蜜
#Egg Wash:	#蛋白液:
1 pc Egg white 1 tbsp Water	1个 蛋白 1大勺 水

1. 
   Place the firm starter ingredients together in a bowl. Use a spatula to stir the ingredients together until a stiff dough forms. Transfer the dough onto a lightly floured work surface and knead until the dough has become soft, about 8 minutes. Place this dough covered with a plastic wrap in a clean bowl, let stand for 8-12 hours at room temperature until the dough has almost doubled. Or you can place it in the fridge overnight, of course covered tightly with 2 or 3 layers of cling film.
   将酵头材料放入盆里，用长勺将其拌成粗面团。放到洒了面粉的案台上揉搓直到面团柔软，大约８分钟。放到一个干净盆里后盖上保鲜膜，室温醒发8-12小时。隔夜发面的话，就要用2-3层保鲜膜盖好面团才放到冰箱。
   
2. 
   Take it out the next day and allow the dough return to the room temperature, about 2 hours. (Since I was not in a rush to bake the bread, after taking out the starter dough in the early morning, I just left it in a shelf until that early afternoon, more or less 6 hours.) Cut the dough into smaller pieces and stir with the rest of the dough ingredients on a lower speed for 1-2 minutes in a mixing bowl. Switch to higher speed and knead until you have obtained soft and smooth dough, about 10 minutes.
   隔天从冰箱取出面团后，大约需要２小时让面团回至室温才进行下一步。（因为并不急着烘焙面包，所以清晨取出面团后，我将面团放到厨架上，让其慢慢回温醒发直到下午，大约６个小时。）将酵头面团分切成若干小块，和主面团的其它材料一块放到盆里低速搅拌1-2分钟。提速继续搅打揉搓直到面团光滑柔软，约10分钟。
   
3. 
   Cover the dough with a plastic wrap and top with a wet towel. Let rest for 4 hours until doubled. Lightly press down the dough and divide it into 3 pieces. Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top. However you can always shape the bread into your desired forms, for example, boule, miche, coburg, vienna, fougasse, or bauguette. Place the shaped loaves onto 2 baking sheets sprinkled with cornmeal and dust the top with some rye flour. Cover again and proof at room temperature until double in bulk, 2-3 hours. (Again you can always leave the dough covered tightly in the fridge to proof overnight.) Slash the top 3-4 times with a very sharp knife, cutting about ¼ inch deep. Spray the knife lightly with vegetable oil spray before slashing; it will prevent the knife from sticking on the dough's surface.
   面团盖上保鲜膜后再铺条湿布巾。松弛醒发4小时直到面团双倍大。轻拍出面团气体后匀分成3块。传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。不过你可以完全随好做出不同造型的酸酵头面包，像圆形，椭圆，叶子型或长棍面包。放到２个洒了玉米面的烤盘上，在面团上洒些黑麦粉。盖上保鲜膜，室温醒发面团直到双倍大，约2-3小时。（如果要冷藏发酵面团的话，要盖好面团才放到冰箱。）用利刀在表面划3-4刀，1/4寸深左右。刀子抹上少许沙拉油后再划，这样刀子就不会老是粘拖住面团了。
   
4. 
   Whip egg white and water together and brush with the loaves. Place them in a 210C/410F oven (it took me about 35 minutes) to bake for about 20 to 30 minutes. If you prefer a thick chewy crust, use steam during the first 10 minutes of baking. I sprayed water on the oven walls right after placing the bread loaves in and repeated this until the loaves begin to color. Move them to a rack to cool thoroughly before slicing. Cut the bread with a bread knife and enjoy with butter, jam or your favorite spread.
   面团刷上蛋液放入预热210C/410F烤箱（我的烤箱需要35分钟）烘焙大约20-30分钟。如果偏爱有嚼劲的面包表皮，那么烘焙的前１０分钟要用蒸汽。面包一进箱，我用喷水壶立马朝烤箱四周喷洒水以起到蒸汽作用。重复需要往烤箱喷洒水直到面包已经开始上色。烤好后将面包放到钢架上，完全凉透后才切食。抹上牛油，果酱或是其它抹酱。

欧式面包嚼起来香，但是制作比较繁琐。自从 New York Times 发表了Jim Lahey的No Knead Bread烘焙法后（The Secret of Great Bread: Let Time Do the Work），掀起了一股 No Knead Bread, Make It Yourself - 无需搅拌欧式面包风 。你所需要就是面粉，水和极少的干酵母。其它的工作，时间替你来完成。这个方子最重要的是选择一个烘焙的带盖容器。Le Creuset dutch pan----这种容器一般都能放进烤箱，耐高温是最重要的。如果没有的话，那么比如玻璃烤盘也是很好的选择。我有两款锅，锅盖都是塑料头，其中一款锅的俩耳朵好像也是塑料的。只好错开使用了。
我在原来的方子里头添加了Sundried Tomatoes，表面洒了麦麸，很健康的一款面包。

3 cup Bread flour 1 1/2 tsp Salt 1/4 tsp Dry yeast 2 tbsp Chopped sundried tomatoes 1 1/2 cup Water

3杯 面包粉 1-1/2小勺 食盐 1/4小勺 干酵母 2大勺 日晒风干番茄末 1-1/2杯 水

1. 
   Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
   干性材料混合入盆，加入番茄碎和水。用塑胶刮刀将材料混合均匀。盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡，且体积双倍膨胀。如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。
   
2. 
   Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
   表面洒上少许面粉，将面团勺在一起放到洒上面粉的烤纸上面。室温醒发2-3小时，直到面团双倍大。
   
3. 
   Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
   预热烤箱和烤盘/锅到250C/475F。打开烤箱，小心拉出烤盘，将烤纸上面的面团扔进烤模里，盖上盖子后立即关上烤箱的门烘焙30分钟。打开烤箱，拿走盖子，继续烘焙20-25分钟。
   
4. Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.
   关掉烤箱后小心将面包翻倒在钢架上晾凉。将烤模回箱，让其渐渐退温。

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