A method for making a sourdough includes: preparingLactobacillus plantarumstrain solution,Lactobacillus sanfranciscostrain liquid andLactobacillus fermentumstrain solution； adding 0.1% to 1.5% of theLactobacillus plantarumstrain solution, 0.1% to 1.0% ofLactobacillus sanfranciscostrain solution and 0.1% to 0.5% ofLactobacillus fermentumstrain solution to a dough； fermenting the dough. Accordingly, the processing time of making a sourdough can be shortened, and the sourdough has a stable microflora. Furthermore, the above-mentioned strain solutions are generally sourced from plants and used to co-exist and affect mutually in the sourdough with “Zhi-yuan Symbiosis” technology, thereby rendering desirable environment which is beneficial to fermentation.一種製備發酵麵糰的方法，包括：分別準備胚芽乳酸桿菌菌株溶液、舊金山乳酸桿菌菌株溶液以及發酵乳酸桿菌菌株溶液，將0.1%至1.5%的胚芽乳酸桿菌菌株溶液、0.1%至1.0%的舊金山乳酸桿菌菌株溶液以及0.1%至0.5%的發酵乳酸桿菌菌株溶液添加於麵糰中，再發酵此麵糰。據此，可以縮短製作發酵麵糰的時間，且所獲得的發酵麵糰具有穩定的菌相。再者，上述菌株溶液的菌種來源通常來自植物中，藉以利用「植元共生」技術讓各個菌株溶液在發酵麵糰中共同存在並且相互作用，以致使發酵麵糰內部呈現有利於發酵的理想環境。
