影片
更多
2010-06-03
12 浏览
Just like 益力多, many food in life also requires some sort of bacterial or moulding action to make them taste or work better, even though it is kind of harmless in the end. Cheese, Yakult, Bread, 臭豆腐, some Chinese Tea, 腐乳, Dry Aging beef, many Alcoholic drinks, Cream or Butter, many Soy products, even some Fishes, etc. Some traditional Bread making methods requires both actions.Anyway 天然酵母麵包店 is a start up by 2 ambitious young owners in HK. It is a very 有心 shop in a way because instead of buyi
Anyway 天然酵母麵包店 is a start up by 2 ambitious young owners in HK. It is a very 有心 shop in a way because instead of buying the more convenient and commercial grade bread leavening agents, they decided to grow and maintain their own batch of starters. Everyday, they look after and culture their 酵母 by letting them settle at a desired temperature and then feeding them with starch as food to keep them alive (rather than feeding them grapes, which others might feed them with!). The advantage of using this traditional starter to rise and then make bread is that - the end resultant dough will be textured and taste a bit more natural once baked and the smell improves tremendously....
***********************
CHEESE & TOMATO BREAD -
Here, there are two types of breads which utilizes the home cultured 天然酵母. Either the Sourdough's or the Wheat Flour based breads. This one is made of the latter, together with some Parmesan and Sun Dried Tomato, salt and wheat flour. This bread will naturally taste slightly tangy sour due to the starter culture used for leavening, and it is wonderful. In hindsight I should have bought some sourdough to try too but they were quite big for me to consume myself. The bread aroma wasn't overly apparent when I was standing at the shop but once I took it home and left it there, it really filled the whole house and I can tell you not many bread can manage this feat! (even other sourdoughs). Its plenty amazing..... also tasted very good!
CHEESE VOLCANO -
This one isn't made of 天然酵母 but using normal baking yeast. It still carries a pretty good, mozzarella cheesy and eggyiness taste. Very good and addictive bread.. Encore!
*******************************
LEVAIN also sells other artisanal styled breads as one would find in a Boulangerie. Some Sour Dough based or Wheat based stuff like the Baguettes or the shorter Batard version, Boule's, even normal Loaf Bread (Pain de Mie) - not everything uses the 天然酵母 so you will need to know which ones to pick inorder to enjoy their special character. The cakes in the fridge meanwhile are not overly attractive nor are they home-made, surprisingly, they're only there in case certain customers walked in with a sugar craving. As for me - I'm here to buy their very aromatic bread ...
张贴
