如何自制酵母（包含图片）

第一次加热：制作介质

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   把一杯水烧开。水烧开后，将锅从灶台上拿开。
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   把15g麦芽精倒入水里充分搅匀，直至完全溶解。再将溶液烧开，并维持沸腾状态10到15分钟。这个过程是为了杀菌。

   • 第二次沸腾是为了给混合介质，也就是“麦汁”杀菌。
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   把一包吉利丁粉倒入麦汁里。搅拌至吉利丁粉完全溶解。
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   将部分吉利丁和麦汁的混合液倒入制作培养菌的玻璃罐或器皿里。倒入每个容器中的混合液应占容器容积的1/4。如果你打算用小玻璃瓶或玻璃试管装混合液，最简单的方法是用消过毒的漏斗将液体转移到容器中。

   • 把一个空玻璃罐或器皿放在一边，稍后制作培养酵母菌时会用到。

第二次加热：培养介质

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   准备一个大号汤锅，把玻璃罐或器皿放在汤锅底部。锅子一定要有盖子！平时我们买的那些平底厨具这个时候就派上用场了！如果你用圆底的玻璃试管装混合液，就将试管竖着重起来。
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   往锅里倒入5到7. 5cm深的水。当水位到达培养器皿高度的一半时，说明水加够了。注意，水不一定不能进到玻璃罐或其它培养器皿里。

   • 小心地将盖子放在瓶口。盖子不用拧紧，直接放上去就可以了——你的目的是要给盖子消毒。如果把盖子拧紧，玻璃瓶就会炸裂。
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   把汤锅里的水烧开。为了给培养器皿杀菌，你需要保持高火，让水沸腾15分钟。接着，用食品夹把器皿从烫水里取出，放在一边彻底冷却。这个过程比较耗时，你要耐心等待。

   • 将杀过菌的盖子盖上前，器皿的温度至少要降到40℃，否则随着器皿中的生长介质温度降低，盖子会被紧紧地吸在瓶口，瓶子甚至会发生内向破裂。当器皿晾凉后，盖上盖子并拧紧。专家通常会将器皿倾斜着放置24小时。
   • 家庭酿酒法通常要求将玻璃试管保持一定倾斜度放置，这样麦汁和吉利丁粉的混合物凝固后也是倾斜的。

最后的步骤

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   将需要的工具摆放在操作台上。你最好先把需要用到的几样工具摆放在一边，这样操作起来会更简便。你需要用到：

   • 袋装酵母粉
   • 玻璃试管
   • 拉直的回形针或长的针
   • 棉球或叠好的厨房纸巾
   • 小瓶酒精
   • 摆放在干净厨房纸巾上，装有介质的培养器皿
   • 一个连同盖子一起消过毒，且没用过的空玻璃试管。
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   根据包装上的说明准备酵母。每个包装袋上的过程和方法都不一样，你一定要严格按照上面的指示去准备酵母。摇晃酵母，使其胀大，形成糊状。
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   开始培育酵母菌。把酵母的包装袋打开一半。用蘸有酒精的棉球擦拭长针或回形针。这样做是为了给针消毒，防止污染物进入培养皿，影响酵母的正常培育。

   • 将少量酵母糊涂到针上，或将回形针在酵母包中转一圈，使其包裹上酵母糊。
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   把针插入吉利丁混合物中以释放酵母。这一步必须尽快完成，不然会引起污染。可能的话，插针的时候你要屏住呼吸。

   • 为防止污染，有些酿酒师建议先用酒精浸湿的厨房纸巾将罐口或器皿口盖住，然后再把裹着酵母糊的长针或回形针插入混合物里。
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   把玻璃罐或器皿的盖子盖紧。把玻璃罐放在干净、阴凉、黑暗的地方放置72小时。两三天内，混合物的斜面上会出现一层浑浊的薄膜，几天后这层膜就会变成大约1mm厚的乳白色物质。

   • 用酒精棉片把玻璃罐和盖子表面擦干净。和之前一样，器具要随时处于无菌状态。
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   将玻璃罐的盖子稍微打开一些，降低罐内积累的气压，然后把盖子再次盖紧。

   • 打开盖子时，你会听到轻微的嘶嘶声，这是因为酵母培养过程中产生的二氧化碳逃出了罐子，导致罐内气压降低。
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   在每个玻璃罐上贴上标签，注明培养日期。把玻璃罐放在干净的冰箱里继续培养。用这种方法培育出的酵母在冰箱中的保质期是3个月。

当你没有袋装酵母时，可尝试用下面的方法自制酵母。如果你家人口众多，每次需要烤好几条面包才够吃，那这个方法正好适合你。

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   在不加盐的水里将一个中等大小的土豆煮熟。煮好后，把土豆捞出，将水留下。
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   把土豆压成泥。在土豆泥里加入1茶匙白糖和一小撮盐。
3. 

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   把土豆泥放至温热。把刚才煮土豆的水倒入土豆泥里，调成950ml的混合物。
4. 

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   盖上盖子，将土豆糊放在温暖的地方，等待发酵。

   • 注：如果引子没有发起来，你可以加些买来的袋装酵母加速发酵。其实，不添加酵母，引子也能最终发酵成功。