在這裡提供兩篇國內外相關文章回答關心健康的您 ...
1. 真正的麵包應該是酸的現代的麵包不酸是因為使用商業酵母是單一的酵母菌，而商業酵母發明前所有做麵包的方式只有用天然酵母來發酵一途，因其包含乳酸菌, 醋酸菌, 酵母菌 三大類的菌 每一類又有非常多種菌, 而 乳酸菌 醋酸菌 都是酸的，所以麵包本應是酸的.
然而現代人吃不會酸的商業酵母麵包或是假的天然酵母麵包久了，誤以為麵包不應是酸的這讓麵包師傅們更不敢做真正的天然酵母麵包儘管這才是真正健康的麵包.
(發酵可以帶出食材本來沒有的營養，天然酵母吃過的東西我們更好消化，我們腸道的益生菌會因為我們吃天然酵母消化過的東西而更孳生，腸道菌相非常重要).
左圖: Tarpita培養的水果天然酵母
為何不做真正的天然酵母麵包?
一方面時間成本太高，一方面技術要求太高，一方面不了解的客人會以為酸的麵包很奇怪，麵包店都怕客人不能接受.
快速的代價
商業酵母大幅縮短了製作麵包的時間，淘汰了天然酵母
然而商業酵母並不能自然產生豐富多層次的風味如同天然酵母那般
因為商業酵母畢竟是單一的菌種，功能就是快速的產氣膨發麵團，
缺乏的風味就交給油, 糖, 奶, 蛋, 肉類, 化學香料. 這些了
又因商酵發酵太快組織不良，麵包組織的改善就交給各種改良劑這樣更方便
關於假的天然酵母麵包, 真的要說事實嗎?
隱隱知道商業酵母不好便以天然酵母為號召的新興做法由日本傳來，
但種種原因下還是用商業酵母加氫化油和化學香料各種改良劑來做麵包比較可行，加一些泡水果一個禮拜的水姑且稱之為天然酵母，但實質上還是靠著商酵來膨發，這就是市面上假的天然酵母麵包，變成新聞前和變成新聞後傳統的沒有跟風的烘培業界, 大家都很明白是個騙局. 沒人硬要上媒體戳破罷了。
大量意味快速，快速無法天然
期待大量生產的東西純天然，可能是我們的缪誤了。
轉載自...植窯麵包老闆文章 https://www.facebook.com/jeff.chen.353803/posts/328415423966256
Tarpita 附註: 其實天氣若穩定, 溫度適中, 酵母較容易培養也不太會酸, 就算偶有微酸反而易消化, 不習慣的朋友只要抹些果醬, 青醬, 奶油或夾蛋亦可. 味蕾與營養會更豐富且風味頗佳喔~
2. 天然酵母(或酸種天然酵母)饅頭;麵包...對身體的益處
轉載自 http://earthstar.newlibertyvillage.com/fermentedbreads.htm
及利用 Bing 來翻譯
Why Naturally Leavened Bread?
The fermented quality of naturally leavened bread has several healthful advantages over yeasted breads. Yeasted breads are risen very quickly by a refined yeast strain that has been isolated in a laboratory under controlled conditions, using a process we could never duplicate in our kitchens.
In the process of making sourdough bread, during the rising time (called proofing), bran in the flour is broken down, releasing nutrients into the dough. In particular, the phytic acid (phytin) in grain needs to be 90% neutralized in order for the minerals, concentrated in the bran, to be absorbed by the human body. According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.
自然發酵麵包的發酵的品質有的健康優點:
(一般商業酵母)發酵的麵包是用很快就會上升發酵的精製單一菌株酵母，製程中被隔離在一個實驗室可控條件下。但在我們的廚房中(指自家培養天然酵母又稱為「複合酵母」(施坤河2003), 製作麵團麵包，期間發酵上升時間 （稱為打樣），面粉中的麩皮被分解後，釋放養分變成麵團。尤其是植酸 (菲) 在糧食中是需要被瓦解的礦物質，主要集中在麩皮，以便 90%的被人體吸收。在比利時做實驗，植酸鈣可以被天然細菌抵消的和較小的程度上，烘烤。在天然發酵的麵包裡消除了所有的植酸鈣，而在商業酵母發酵的麵包有90%的植酸鈣仍存在其殘骸中。
Furthermore, with sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the crust.
It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination. These beneficial bacteria help control candida albicans, whereas baker’s yeast is a pro-candida organism. This is a brown bread that truly is "the staff of life" as it enhances the whole immune system.
此外，用天然酸酵使複雜的碳水化合物, 分解成更易消化的簡單糖,和蛋白質, 被分解成氨基
酶. 在過程中成長，並不會消失在烘烤的過程裡。因為麵包的中心(比面皮)保持在較低的溫度中故仍在發酵。它是發酵，會使麵包易消化的部分來自乳酸菌，它將所有一切複雜的碳水化合物的食物，包括其他的穀物、 豆類和蔬菜的飲食品質變好。它可以説明恢復胃腸道反應、 導致適當的同化和消除的運作。這些有益的細菌説明控制白色念珠菌，而酵母是一種親念珠菌生物。這是一個真正是"工作者的生活"，因為它是增強了整個免疫系統的棕色麵包(或饅頭)。
Allergies?
People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread. The cause may be either the wheat and/or the yeast. Often, people who are sensitive to yeasted white bread do not react to whole wheat bread. Others, who are sensitive to whole wheat bread, do not react when the leavening used is natural sourdough starter.
過敏嗎？
對商業發酵麵包過敏的人, 不可能對天然發酵的全麥麵團麵包具有相同的敏感性。原因可能是小麥和/或酵母在通常情況下，那些對發白麵包敏感到的人,並回應於全麥麵包。其他人，對全麥麵包敏感的，使用天然酵母發酵的不會作出過敏反應。
Digestibility
Bread and grain-based diets, especially at the beginning, give the illusion that they do not readily digest. Natural leaven bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Natural leaven bread provides more stable nutrition than that obtained mechanically by non-fermented (and thus non- pre-digested) bran and other raw or cooked roughage diets, since these only succeed in physically abrading and irritating the colon.
消化率
麵包和以糧食為基礎的飲食，特別是在開始的時候，給人的錯覺是他們不容易消化。天然發酵的麵包(和饅頭)，由於其固有的有益發酵，慢慢地再現了吸收道友好消化乳酸菌的人口。最終的結果是友益細菌的消化和有效作用的適當消化與恢復。天然發酵的麵包提供比經由非發酵獲得的機械 麩皮（和這樣非預消化）和其他生的還是熟的粗糧的飲食, 具有更穩定的營養，因為唯有這些會成功的在身體中研磨和刺激結腸。Modern Breads as a Potential Cause of Cancer
You may be surprised to learn that conventionally yeasted breads have been linked to cancer. True sourdough bread is naturally fermented. It is yeast free and requires several hours to rise before baking. In contrast, conventionally yeasted bread uses a high concentration of an isolated yeast strain to make bread rise within minutes. In an article, published in 1984 in East-West Journal, Ronald Kotsch describes why conventionally yeasted bread contributes to disease.
"In (conventional) yeast fermentation, the starch cells of the bread actually explode. The patterns they form are identical to those of cancer cells. According to French researcher Jean Claude Vincent, the bio-electrical energy of the dough also is identical to that of cancer cells."
German and Swiss researchers concur with Vincent that this fast-acting yeast sends an electrical message to the body for the cells to mimic this exploding replication. This is cancer. Beyond these facts, sourdough bread may win you over by its taste alone. It is wonderful, chewy, old-world bread.
摩登麵包為癌症的潛在原因
你可能會驚訝地得知傳統發酵的麵包已連結到癌症。天然發酵的真酸麵團麵包。它在烘烤前升起膨脹是需要幾個小時的培養，。與此相反的是，傳統發酵的麵包使用高濃度株的酵母菌株的, 使麵包在幾分鐘內上升膨脹。
在 1984 年在東西方雜誌發表的一篇文章夏 Kotsch 描述了快速發酵的麵包為什麼導致疾病。"在 （一般的） 酵母發酵麵包的澱粉細胞實際上爆炸。他們形成的模式是相同於癌細胞。法國研究員吉恩克勞德 Vincent，此類麵團的生物電能量也是相同的癌細胞。德國和瑞士的科學家同意 Vincent 這種高效快速的酵母將電氣的消息發送到的機構要模仿此爆炸的複製的儲存格。這是癌症。超越這些事實，酵母麵包可能會贏得你由它孤獨的味道。它是精彩，有嚼勁，是舊世界的麵包。
--------------------------------------------------------------------------------------------------------------------------在 1984 年在東西方雜誌發表的一篇文章夏 Kotsch 描述了快速發酵的麵包為什麼導致疾病。"在 （一般的） 酵母發酵麵包的澱粉細胞實際上爆炸。他們形成的模式是相同於癌細胞。法國研究員吉恩克勞德 Vincent，此類麵團的生物電能量也是相同的癌細胞。德國和瑞士的科學家同意 Vincent 這種高效快速的酵母將電氣的消息發送到的機構要模仿此爆炸的複製的儲存格。這是癌症。超越這些事實，酵母麵包可能會贏得你由它孤獨的味道。它是精彩，有嚼勁，是舊世界的麵包。
綠生活工坊的天然酵母手感饅頭
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