天然酵母种，是做sourdough面包的灵魂。有时候喂着喂着，酵种就不怎么活跃了。特别是经常放入冰箱的酵种，如何做才能恢复它的活力，从而做出你喜欢的面包呢？
This video is showing how I reactive my sourdough starter after a 2 week spell in the refrigerator. I’ll also show you my regular feeding regimen, as well as how to build a levain.
更多内容可以参考
七天的天然酵母养成记
https://www.youtube.com/watch?v=Q20fR9tdlDA&t=103s
天然酵种面包 怎么做才不失败
https://www.youtube.com/watch?v=klyZSMMTST4
天然酵种面包 如何理解发酵到位
https://www.youtube.com/watch?v=pAozLLWDXg8
天然酵种（剩酵种）华夫饼
https://www.youtube.com/watch?v=kgdVfHC-TZI
我做欧包用到的工具如下 My tools:
Lodge铸铁锅 Lodge Combo Cooker Cast Iron, 10.25"：https://amzn.to/3DuAmLH
发酵篮 Banneton basket: https://amzn.to/38rRxiQ
https://amzn.to/3yutZ7E
割包刀Bread Bakers Lame ：https://amzn.to/3gMM9vc
红外温度计 Infrared Thermometer ：https://amzn.to/2WEpGJV
其他天然酵种面包制作方面的视频可以参考：
欧包详解 https://www.youtube.com/watch?v=klyZSMMTST4&t=334s
基础天然酵种面包 https://www.youtube.com/watch?v=_4R5QYx-R6k&t=364s
怎样做出大孔和多洞的欧包？ https://www.youtube.com/watch?v=zR0BsUlZyd0&t=402s
Thanks for watching! If you have any questions, please feel free to leave feedback below in the comments and I’ll try to answer back. If you like this video, please subscribe to my channel:)
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website：
https://sunnysloaf.com
Instagram: @sunnysloaf