
Ngwa achọrọ iji mee achịcha ntụ ọka
Enwere ngwaọrụ ole na ole na-enyere aka ime achịcha utoojoo ka ọ dị mfe ime, n'agbanyeghị na achọrọghị ha. Ọ na-amasị m iji Stand mixer n'ihi na ọ na-azọpụta m ọtụtụ oge. Ị nwere ike iji aka gwakọta; Ọ na-amasị m inye aka m ezumike. Ọ bụrụ na ịnweghị igwe igwe kwụ ọtọ ma ka na-achọ ime achịcha na-ejighi aka, aga m ekekọrịta usoro a na-akpọ ịgbatị na mpịachi nke na-ewepụ mkpa igwakorita.
Ihe ndị ọzọ m na-eji mgbe niile na-eme achịcha na-eko achịcha bụ nkata banneton, ihe nchacha bench, ngwọrọ, na temometa. Ị nwere ike iji nkata ị nwere gburugburu ụlọ gị ma ọ bụrụ na ha na-ejide otu olu mgwakota agwa. Enwekwara m efere igwe anaghị agba nchara mgbe m ga-emerịrị ọtụtụ ogbe achịcha ozugbo.
Ihe nchacha bench na-abịa dị mma maka ikpochapụ mgwakota agwa n'efere, kewaa mgwakota agwa n'ọtụtụ ogbe achịcha, na-ehichapụkwa counter mgbe ọ na-akpụzi ya.
Swiiti ma ọ bụ temometa anụ aghọwo ihe dị m mkpa. Mgbe ụfọdụ, m na-achọpụta na a naghị esi achịcha m n'etiti n'ihi ihe ọ bụla kpatara ya.
Ngwurọ (akpọ LAHM, nke pụtara "agụba" na French) na-abụkarị osisi dị ogologo nke a na-eme iji jide agụba ígwè a na-eji egbutu, ma ọ bụ akara, ntụ ọka achịcha iji nyere aka ịchịkwa mgbasawanye nke ogbe achịcha ka ọ na-esi nri.
Bannetons na Brotforms bụ nkata nyocha nke Europe maka ịsa achịcha n'ụdị ndị omenkà, a pụkwara iji ha mee ihe n'otu n'otu. (A na-ejikwa okwu ndị ahụ mgbe ụfọdụ.) "Banneton" bụ aha French maka nkata ndị dị otú ahụ, ebe "Brotform" bụ German.
The Secret to Starter Success-
To help a shipped starter recover from the stress of transit, the right environment is crucial. We recommend using a 16 oz glass jar with a ring lid. This provides the necessary headspace for expansion and allows for vital gas exchange.
The Recovery Feeding:
Mix your starter using a 1:1:1 ratio by weight. For a 16 oz jar, the ideal balance is:
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60g Shipped Starter
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60g Flour
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60g Water Ideally between 78 and 85°F (25-29°C).
Stir until no dry flour remains and secure the ring lid loosely to allow gases to escape.