美食教程｜欧包3.0 用最简单的天然酵种做欧包 3天起种 成功率高 发酵思路分享

array(10) { [0]=> object(stdClass)#4207 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "1jE7b9UvwXA" ["related_video_title"]=> string(135) "美食教程｜鲁邦种制作 超详细解说 学会判断和耐心都重要 天然酵母的活力和商业酵母是完全不一样的" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(16) " I am Gu Xinggen" } [1]=> object(stdClass)#4180 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "a7E7RTzAY84" ["related_video_title"]=> string(74) "酸种面包Sourdough Bread技巧+做法全过程 特别适合新手入门" ["posted_time"]=> string(27) "5 месяцев назад" ["channelName"]=> string(34) "蜜姐家有蜜蜜儿 Mijie Family" } [2]=> object(stdClass)#4205 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "hw0Sg5MYuhA" ["related_video_title"]=> string(100) "自製天然酵母液！原來這麼簡單，只要3樣材料就可以！所有麵包都靠它了！" ["posted_time"]=> string(27) "9 месяцев назад" ["channelName"]=> string(24) "閑妻涼母 yuraku mama" } [3]=> object(stdClass)#4212 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "GQGgW4isQvo" ["related_video_title"]=> string(30) "天然酵母 Sourdough Starter" ["posted_time"]=> string(28) "11 месяцев назад" ["channelName"]=> string(30) "小高姐的 Magic Ingredients" } [4]=> object(stdClass)#4191 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "pAozLLWDXg8" ["related_video_title"]=> string(91) "【实验】天然酵种面包，如何理解发酵到位？When is bulk fermentation done?" ["posted_time"]=> string(21) "4 года назад" ["channelName"]=> string(23) "山小妮儿LovesBaking" } [5]=> object(stdClass)#4209 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "VJH-y85cugc" ["related_video_title"]=> string(33) "How To Make Yeast Water For Bread" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(13) "Stefano Merlo" } [6]=> object(stdClass)#4204 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "JERQG_WxmeA" ["related_video_title"]=> string(183) "Почему хлеб на закваске плохо поднимается и раскрывается? Что скрывается за выпечкой на закваске.🤔" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(19) "Ricette di Caterina" } [7]=> object(stdClass)#4214 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "oT9vRazt4n4" ["related_video_title"]=> string(59) "《野生酵母研究室》培養酵液+酵種+芝蔴餐包" ["posted_time"]=> string(19) "6 лет назад" ["channelName"]=> string(12) "幸福文化" } [8]=> object(stdClass)#4190 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "zIDMsB9xzgQ" ["related_video_title"]=> string(96) "好吃到爆的欧包，家用蒸烤箱也能烤出来，香而不酸，只因换了这个原料" ["posted_time"]=> string(27) "6 месяцев назад" ["channelName"]=> string(15) "种菜的兔妈" } [9]=> object(stdClass)#4208 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "Oir4xwZcXj0" ["related_video_title"]=> string(159) "Natural Yeast【自制天然酵母】只用水和面粉做天然老面种，轻松做出欧洲酸面包！再也不用怕买不到酵母粉了！Recipe Eng Sub" ["posted_time"]=> string(19) "5 лет назад" ["channelName"]=> string(27) "奥地利的小胡 Who's'HU" } }