白鴿麵包之所以如此受歡迎,原因就是額外加在麵團上的配料–酸種;505Please respect copyright.PENANAwEbAErbnLO
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所謂的酸種,其實只是酵母與及細菌的聚合在一起的混合物。505Please respect copyright.PENANAaO5XGhuUq8
裡頭特定品種的細菌能夠產生出不同份量的乳酸及醋酸,為麵包帶來獨特的酸味。505Please respect copyright.PENANAWGEdIn2uKJ
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在營養充足的前提下,酸種能夠無止境的繁殖下去。505Please respect copyright.PENANAyIoXb1Wq6Q
現時白鴿麵包所用上的酸種,正正就是由曾曾祖父那一代在機緣巧合下製作而成的。505Please respect copyright.PENANAoJ75eN0UGn
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那時候,曾曾祖父並沒有記載這款酸種的製作方法。505Please respect copyright.PENANAyN6KN3JDq6
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若果我們遺失現時手頭上所持有的酸種,白鴿麵包的獨特味道將會永久地失傳。505Please respect copyright.PENANA0OUBHVt3lB
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因此,在酸種的處理上,我們均有一系列的繁複管理程序,確保酸種不會被受破壞或流出外間。505Please respect copyright.PENANAhqT0xsyIKn
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貼切的來說,酸種就像是拉麵店的豬骨湯底一樣,是為店內的最重要財產,店內產品受歡迎的成功要素。505Please respect copyright.PENANAB5V6knUqJL
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然而,在麵包店交到我手中的時候,天真的我被有心人設計陷害,把最重要的酸種拱手相讓了外人,並因而輾轉地踏上了一段與麵包相關的奇妙旅程。505Please respect copyright.PENANADkNoTsvusM