Ukunakekelwa Kokuqala Nokudla

· Uma isiqalisi sakho senhlama emuncu sifika, sibeke ebhodweni leMason elingama-ounce angu-16 noma ebholeni elinesivalo esiyindandatho. Khipha isivalo ngokukhululeka, uvumele igesi ukuba iphume. Khumbula ukuthi iziqalo azidingi umoya futhi akufanele zimbozwe ngendwangu noma ngephepha, njengoba lezi zinto zingakhuthaza ukukhula kwesikhunta namagciwane ayingozi.

· Isilinganiso sokuphakelwa kwesiqalisi sakho singu-1:1:1 (isiqalo senhlama emuncu: ufulawa: amanzi). Sebenzisa amagremu angu-60 kafulawa ongaxutshiwe (ufulawa onconywayo wokuqalisa kwakho), amagremu angu-60 amanzi afudumele, namagremu angu-60 wesiqalisi. Vumela ingxube ukuthi ihlale phezu kwekhawunta amahora ambalwa, uyiphakele njalo emahoreni angama-24 ize iphakame futhi iwe njalo. Kubalulekile ukuqaphela ukuthi ingxube ephindwe kabili ngosayizi akuyona imfuneko eqinile; ngezinye izikhathi kungase kungabi kabili, futhi ngezinye izikhathi, kungase kukhuphuke ngaphezu kokuphindwe kabili.

· Uma isiqalisi sakho sesiqinile, ungasigcina esiqandisini futhi usiphakele masonto onke, ngaphandle uma ubhaka njalo futhi uncamela ukusigcina phezu kwekhawunta ngokuphakelwa kwansuku zonke. Ukuze ukhulise isiqalisi sakho, ungasilahli ekuphakeleni; gcina isilinganiso se-1:1:1 sezingxenye ezilinganayo (kala lokho onakho futhi ukuphakele izingxenye ezilinganayo zikafulawa namanzi). Lokhu kuqinisekisa ukuthi unokwanele iresiphi yakho ngenkathi ugcina amagremu angu-60 ukuze ulondoloze isiqalisi sakho.

UNGAWASEBENZISI AMANZI AMANZI

Kubalulekile ukuthi ungasebenzisi amanzi acwecwe lapho uphakela inhlama emuncu. Amanzi acwengekile awanawo amaminerali nama-microorganisms atholakala emanzini kampompi, emanzini entwasahlobo, namanzi ahlanzekile, okubalulekile ekukhuliseni imvubelo yasendle kanye nama-bacteria adingekayo ukuze kube nesiqalo esiphumelelayo. Kunalokho, khetha amanzi ahlungiwe noma ampompi angenayo i-chlorine nezinye izithasiselo ezinokhahlo. Lokhu kuzosiza ukudala indawo elinganiselayo yokuvutshelwa, ekugcineni kuthuthukise ukunambitheka nokukhuphuka kwesinkwa sakho senhlama emuncu.

· Okunye okucatshangelwayo okubalulekile indawo lapho isiqalisi sigcinwa khona. Indawo efudumele—efana nefasitela elinelanga noma eduze kwe-radiator—ithuthukisa umsebenzi ofanele ku-yeast namagciwane. Ukunakekelwa kufanele futhi kuthathwe ngokushisa kwamanzi; ngokufanelekile, amanzi asetshenziselwa ukuphakela kufanele abe phakathi kuka-24 °C no-28°C (75°F kanye no-82°F) ukuze akhuthaze ukukhula, njengoba amanzi ashisayo ngokweqile angabulala imvubelo.

· Ukondla I-Sourdough Starter Yakho (qaphela: zonke iziqalo ezintsha kufanele zigcinwe ngaphandle futhi zondliwe nsuku zonke zize zisebenze futhi zilulame kusukela ohlelweni lokuthumela).

· Ukuvama kokuphakelwa kuncike kakhulu ekutheni i-starter igcinwa ekamelweni lokushisa noma esiqandisini. Isiqalisi esigcinwe ekamelweni lokushisa sidinga ukuphakelwa nsuku zonke, kanti isiqalo esiqandisiwe singaphakelwa masonto onke. Ukuze uphakele isiqalisi esibukhoma, lahla konke ngaphandle kwamagremu angu-60 kuze kube yilapho isiqalisi sisebenza futhi sesiluleme enqubweni yokuthumela.