大約一週前，我利用蘋果皮和柿子皮加上白糖和過濾水，培養出非常活潑的酵母菌，當我一打開瓶蓋就聞到濃郁的水果香氣，於是撈出果皮，取出多於一半的酵母菌液另外利用，剩下的則加上高筋麵粉後，置於室溫一晚，今天取來製作麵糰時，它比我想像的還要活躍，在影片裡你可以看到其筋性非常足夠。
About a week ago, I used the peels of apple and persimmon,
plus sugar and filtered water to cultivate a very active yeast,
I smelled the rich aroma of fruit when the jar was opened, took away peels and half of liquid,
then I added high-gluten flour in the jar and mixed them well, left at room temperature for one night.
when I took sourdough starter to make the dough, it was still active than I imagined.
In the film, you can see it was already fermenting.
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