Sourdough rau mov ci

Koj puas xav ua kom tau lub tsev khob cij tsis yog tsuas yog cov cua xwb, tab sis kuj tseem ceeb npaum li qhov ua tau? Tom qab ntawd npaj cov kua zaub, uas yuav yog ib qho zoo heev rau cov poov xab thiab ua kom ci ci tsis muaj lawv qhov kev koom tes.

Bezdruzhzheva plhaw rau leavening khob cij tom tsev - daim ntawv qhia

Cov khoom xyaw:

• lim dej - 510 ml;
• cones ntawm hops - 3 tbsp. diav nrog ib tug swb;
• paj kua qaub kua - 20 g;
• Nplej hmoov nplej.

Npaj

1. Yuav pib nrog, ncuav dej mus rau hauv lub laujkaub, kom sov nws mus rau ib lub rhaub thiab muab pov rau ntawm pob ntawm pob tw.
2. Peb rhaub cov khoom ntawm lub nkoj rau ib lub quarter ntawm ib teev nyob rau hauv ib sim kub, tom qab uas lub decoction yog lim thiab sab laug kom txias mus rau ib tug kub ntawm plaub caug degrees.
3. Tam sim no ntxiv cov zib ntab rau hauv cov kua qaub, sib tov nws kom txog rau thaum nws dissolves thiab pib maj ncuav rau hauv cov hmoov nplej thiab sib tov cov huab cua nrog lub khaub zig.
4. Peb muab qhov kev ntxhib los mos ntawm cov txiv hmab txiv ntoo ua ib co qaub nplaum ci, ces npog lub hau nrog lub hau thiab tawm hauv qhov cua sov rau nees nkaum plaub teev.
5. Hom phiaj, qhov loj yuav tsum loj hlob nyob rau hauv ob los yog ob thiab ib nrab lub sij hawm, tom qab uas nws yuav siv tau rau ci unleavened qhob cij.

Qhob rye pib rau mov ci tsis muaj poov xab

Cov khoom xyaw:

• lim dej - 400 ml;
• rye hmoov - 400 g.

Npaj

1. Kev npaj ntawm ib tug tseem ceeb rye pib rau khob cij pib nrog lub fact tias peb tsuas sib tov ib puas milliliters ntawm lim, warmed txog li plaub caug degree ntawm dej thiab tib tus nqi ntawm rye hmoov nyob rau hauv ib lub tais. Nws yuav tsum yog ib qho muab tshuaj txhuam los zoo li, zoo li cov qhob kua qaub nyob hauv qhov ceev.
2. Tshem tawm ib lub khob ntim quav nrog cov ntaub so ntub nrog cov hauv lej sov thiab sov so rau ib hnub kom pib cov txheej txheem fermentation. Los ntawm lub sij hawm mus rau lub sij hawm, nws yog ib qhov tsim nyog los sib tov lub hauv paus ntawm ferment.
3. Hnub tom qab, ntxiv lwm pua ​​milliliters dej, ib puas npaug ntawm cov hmoov nplej thiab sib tov kom zoo. Tawm hauv qab ntxiag mus rau ferment rau lwm nees nkaum plaub teev.
4. Tom qab lub sij hawm tau tso cai lawm, cov npuas nyob ntawm qhov pib ntawm qhov pib, uas tawm ib qho me me, yuav tsum pom meej meej.
5. Ib zaug ntxiv, peb ntxiv dua lwm feem ntawm hmoov nplej thiab dej rau cov keeb thiab muab nws tso rau ntawm fermentation.
6. Lwm hnub tom qab, ntxiv rau seem ntawm cov dej thiab cov rye hmoov mus rau lub oob khab, muab cov dej sib tov thiab cia nws nyob twj ywm rau lwm hnub.
7. Thaum lub sij hawm no, cov pawg yuav tsum loj hlob tsawg kawg yog ob zaug, tau ib lub npuas npaus thiab tawm ib tus cwj pwm txawv thiab qaub, tab sis qab ntxiag aroma.
8. Tam sim no koj tuaj yeem siv tau ib nrab ntawm cov kua txiv hmab txiv ntoo los ua mov ci. Tshuav ntxiv yuav "pub" nrog hmoov nplej thiab dej thiab rov qab mus ua si ib hnub, tom qab uas nws tau txiav txim siab cia rau hauv tub yees.
9. Rau lub sij hawm ntev cia nws yog ib qhov tsim nyog yuav tau pub lub ferment txhua lub lim tiam nrog ib tug niaj zaus ntawm hmoov thiab dej, thiab tom qab activation ntawm fermentation, muab nws dua rau ib lub lim tiam hauv lub tub yees.

Ib yam nkaus, koj tuaj yeem npaj ib lub keeb tsis tsuas yog los ntawm rye, tab sis kuj los ntawm hmoov nplej. Nrog rau txoj cai proportions, cov khoom muaj nqis, thiab tseem nyob rau hauv qhov kub thiab txias, cov nyhuv yuav zoo li qub.

Yuav ua li cas npaj ib sourdough rau qhob cij los ntawm raisins?

Cov khoom xyaw:

• unwashed raisins - handfuls;
• lim dej - 510 ml;
• qab zib - 2 teaspoons;
• rye hmoov - 340 g.

Npaj

1. Los npaj ib lub keeb ntawm raisins, nws yuav tsum tsis txhob soaked rau ib lub sij hawm luv luv nyob rau hauv ib khob dej, tom qab mash me ntsis los yog grind thiab rov qab mus rau tib Dej, cua sov nws mus rau plaub degrees.
2. Ntxiv nyob rau hauv dej nrog raisins ib teaspoon suab thaj thiab ib nrab ib feem ntawm hmoov, mix, npog nrog ib daim ntaub thiab muab tso rau hauv tshav kub rau ib hnub twg.
3. Tom qab cov sij hawm dhau los, peb lim cov pob txha los yog cov ntaub qhwv tawm, muab pov tseg cov hmoov av, thiab ntxiv cov suab thaj thiab hmoov nplej rau cov kua txob, ua rau nws thiab tawm ntawm huab cua rau lwm tus neeg nkaum plaub teev.
4. Vim li ntawd, peb tau txais txoj kev tuav pov hwm zoo rau lub tsev qhob cij.