We're going to sour dough our way through it.

我们要通过它来酸面团。

I baked a lot of white bread, whole wheat bread, 60% whole wheat bread, rye bread, sour dough, Italian bread, French bread. So mostly I did breads.

我会做白面包、全麦面包、全麦比例达到60%的面包、黑麦面包、酸面包、意式面包和法式面包。基本上我主要负责做面包。

The greater part, however, is fermented with sour dough, a handful from each batch being saved and put away in the mouth of the flour sack to inoculate the next.

然而，大部分是用酸面团发酵的， 每批都留了一把， 放在面粉袋口里， 用来接种下一批。