John Myers
Contents
show
Ngaphambi kokuba ubhake isonka, kufuneka ugcine ngokufanelekileyo i-sourdough yakho. Izinto zokuqalisa kufuneka zihlale iiveki ezininzi ukuze ukwazi ukuzondla kwaye uziphindaphinde.
Le yindlela osigcina ngayo isiqalisi sentlama yakho emuncu
Intlama emuncu kufuneka igcinwe ixeshana phambi kokuba uyityise. Eyona ndlela ilungileyo yokwenza oku kukubeka kwingqayi yamatye.
- Gcina intlama emuncu eqalayo kwijam yejam evaliweyo efrijini kwindawo emalunga ne-4 degrees celcius.
- Intlama emuncu iya kuhlala iintsuku ezisi-7 ukuya kwezili-10. Unokuyityisa kwaye uyigcine efrijini kwakhona isithuba esingaphezu kweveki okanye uyisebenzisele ukubhaka.
- Kuba ingqayi kufuneka itywinwe, awukwazi ukugcina intlama emuncu kwimbiza yaseRoma onokuthi uyibhake ibe sisonka.
Yenza intlama emuncu ihlale ixesha elide
Kukho iindlela zokugcina intlama emuncu ixesha elide ngaphandle kokuyondla phakathi. Unokwenza oku ngokuyomisa.
- Ukusabalalisa i-sourdough encinci kwiphepha lephepha lesikhumba kwaye ulinde ukuba lome.
- Emva kweeyure ezimbalwa, ungayiqhekeza kwiphepha lokubhaka.
- Thela i-powder kwisitya, uvale ngokuqinileyo kwaye ugcine kwindawo emnyama kwindawo yokushisa.
- Intlama emuncu iya kuhlala iinyanga ezininzi. Ukuba ufuna ukuyisebenzisa, faka amanzi eglasini kwaye uvumele ukuba ime iiyure ezi-4. Ungayisebenzisa ke njengesiqhelo.
