Ukugcina I-Sourdough: Ungayigcina Kanjani Ngokufanelekile

Ngaphambi kokubhaka isinkwa, udinga ukugcina inhlama yakho emuncu kahle. Izinto zokuqala kufanele zihlale amasonto ambalwa ukuze ukwazi ukuzondla futhi uziphindaphinde.

Yile ndlela ogcina ngayo isiqalisi senhlama yakho emuncu

Inhlama emuncu idinga ukuhlala isikhashana ngaphambi kokuthi uyiphakele. Indlela engcono kakhulu yokwenza lokhu ukuyibeka embizeni yama-mason.

• Gcina i-starter yenhlama emuncu embizeni kajamu evaliwe esiqandisini cishe ngo-4 degrees Celsius.
• Inhlama emuncu izohlala izinsuku ezingu-7 kuya kweziyi-10. Ungakwazi ukukuphakela futhi ukugcine efrijini futhi isikhathi esingaphezu kwesonto noma ukusebenzisele ukubhaka.
• Njengoba imbiza kufanele ivalwe, awukwazi ukugcina inhlama emuncu ebhodweni lamaRoma ongalibhaka libe isinkwa kamuva.

Yenza inhlama emuncu ihlale isikhathi eside

Kukhona nezindlela zokugcina inhlama emuncu isikhathi eside ngaphandle kokuyiphakela phakathi. Ungakwenza lokhu ngokuyomisa.

1. Spread inhlama emuncu kancane ephepheni lesikhumba bese ulinda ukuthi lome.
2. Ngemuva kwamahora ambalwa, ungawubhidliza ephepheni lokubhaka.
3. Thela i-powder embizeni, vala ngokuqinile futhi ugcine endaweni emnyama ekamelweni lokushisa.
4. Inhlama emuncu izohlala izinyanga ezimbalwa. Uma ufuna ukulisebenzisa, faka amanzi engilazini futhi uyeke lime amahora angu-4. Ungabe usuyisebenzisa njengenjwayelo.