Yintoni iSourdough? Oku Kufanelekile ukwazi malunga neNkcubeko yokuQala

I-Sourdough - sichaza ukuba yintoni na

Kubantu abaninzi, ukusebenzisa igwele elomileyo okanye elitsha liyinxalenye ezenzekelayo yokubhaka isonka. Kukho enye i-ejenti yokunyusa esetyenzisiweyo kangangamawaka eminyaka: intlama emuncu.

• Iindidi zegwele kunye neebhaktheriya zenzeka ngokwendalo kwiinkozo kunye nakumgubo. Xa zidibana namanzi, i-lactic acid fermentation iqala. Oku kubila kuvelisa ikharbon diokside.
• Ikharbon diokside iqinisekisa ukuba ubunzima buyanda. Ukuze wenze isonka okanye ezinye izinto ezibhakiweyo kwi-sourdough, kufuneka uqale ufune into ebizwa ngokuba yinkcubeko yokuqala. Ikwabizwa ngokuba yiAnstellgut.
• Umqali onjalo unokwenziwa kwiintlobo ezahlukeneyo zengqolowa. Kwiimeko ezininzi, nangona kunjalo, kusetyenziswa i-rye sour okanye ingqolowa emuncu. Umqali ubaluleke kakhulu xa ubhaka ngomgubo we-rye, njengoko yintoni eyenza umgubo we-rye ulungele ukubhaka kwindawo yokuqala.
• Izinto ezibhakiweyo ezenziwe ngedowu elimuncu zithathwa ngokuba zisempilweni ngakumbi kwaye kulula ukwetyisa. Ukongezelela, ukusetyenziswa kwe-sourdough kunika isonka ukunambitha okungaqondakaliyo. Njengomthetho, isonka se-sourdough asigundi kodwa siya kuba some ngokuhamba kwexesha.
• Ukubhaka ngentlama emuncu kufuna umonde kunye nexesha. Kodwa yile nkqubo ende yentlama eyenza ukuba isonka sibe lula. Iibhaktheriya eziqulethwe kwi-sourdough pre-digest intlama, ngoko kuthetha. Abantu abanesiphene sesisu esibuthathaka, ngakumbi, banyamezela ngcono ezi zonka.

Ukubhaka nge-sourdough

I-Sourdough inokwenziwa ekhaya kunye nezixhobo ezimbini ezilula. Into oyifunayo ngamanzi kunye nomgubo. Kwaye abanye umonde.

• Ukuba ufuna ukwenza inkcubeko yakho yokuqala, kungcono ukusebenzisa umgubo we-wholemeal. Iqulethe inani elikhulu kakhulu leebhaktheriya ezixabisekileyo kunye negwele lendalo elinika intlama emuncu ukomelela.
• Kwi-sourdough, kufuneka udibanise kuphela i-100 g yomgubo kunye ne-100 ml yamanzi. Shiya lo mxube kwindawo efudumeleyo malunga nama-25 ukuya kuma-30 degrees. Kwiintsuku ezintathu ukuya kwezine ezilandelayo kufuneka "ukondle" i-sourdough yakho kunye nenye i-100 grams yomgubo kunye ne-100 ml yamanzi yonke imihla.
• Intlama emuncu egqityiweyo kufuneka ivumba muncu kwaye yenze amaqamza. Umthamo kufuneka unyuke kakhulu. Esi siqalisi sisisiseko sesonka sakho. Ukuba uhlaziya malunga ne-50 ukuya kwi-100 grams yale nto kwaye uyigcine efrijini, akuyi kufuneka ukuba uqale ukwenza iziqalo kwakhona kwizonka ezizayo.
• Ukuba ugcina intlama emuncu rhoqo xa ubhaka, intlama emuncu yakho ingahlala iminyaka emininzi. Qinisekisa, nangona kunjalo, ukuba wena kuphela ityuwa kwaye ubeke intlama yesonka sakho emva kokuba uyisusile isiqalo. Kungenjalo, intlama emuncu yakho ingafa.
• Phantse kukho iindlela zokupheka ezingenakubalwa kunye nemibono yokubhaka ngedongwe emuncu. Nangona kunjalo, banento enye abafana ngayo: inkcubeko yokuqalisa igalela intlama kunye negwele elixabisekileyo kunye neebhaktheriya, ezithi ke zisebenze njengee-arhente zokunyusa ukuqinisekisa ukuba iimpahla zakho ezibhakiweyo ziguquguquka ngokumangalisayo kwaye zigaywa lula.