Imiphumela Yokusesha

To make sourdough loaf 1 cup of fed and bubbly starter 1 1/2 cups very warm water 3 cups Winona unbleached flour 2 tsp. Salt Iresiphi ka-Irina's Sourdough Ukwenza isinkwa senhlama emuncu 1 inkomishi ye-feeded and bubbly starter 1 1/2 izinkomishi zamanzi afudumele kakhulu 3 izinkomishi Winona unbleached ufulawa 2 tsp. Usawoti Ukondla isiqalisi 1/2 indebe yamanzi afudumele 3/4 indebe Wonke ufulawa we-Trumps Shiya endaweni efudumele cishe amahora angu-4 Vumela ubufakazi besinkwa esiqandisini ubusuku bonke. Shisisa i-ovini ibe ngu-450 ngenkathi ubhala isinkwa sakho Bhaka kuhhavini wakho we-Dutch ombozwe imizuzu engu-40 Susa isembozo bese ubhake enye imizuzu eyi-10 Faka isivalo futhi usivumele siphole ngokuphelele ukuze uthole isinkwa esithambile Iresiphi ngu: Irina Pyatak

Servings: 1 Loaf Ingredients 475 grams or 3 1/2 cups All-purpose flour 100 grams or 1/2 cup sourdough starter active and bubbly 325 grams or 1 1/3 cups water 10 grams or 2 tsp salt Iresiphi eyisisekelo yesinkwa se-Sourdough Le iresiphi yesinkwa esimuncu idala isinkwa se-rustic, se-artisan esiphelele kwabaqalayo! Isikhathi Sokulungiselela Imizuzu engu-15 Isikhathi Sokupheka Imizuzu engama-50 Isikhathi Sokuphumula/ Sokukhuphuka Amahora angu-18 Isikhathi Esiphelele Amahora angu-19 amaminithi angu-5 Izinkonzo: 10 Okuqukethwe kwekhalori: 364 kcal Izithako 7.5 izinkomishi zikafulawa wesinkwa ungangena esikhundleni sikafulawa wezinjongo zonke 1 inkomishi yesiqalisi senhlama emuncu siyasebenza futhi siyababaza 3 izinkomishi zamanzi 4 tsp usawoti olwandle Iziyalezo OKUNGAZITHANDELA: Hlanganisa ufulawa, amanzi, nesithako senhlama emuncu endishini enkulu noma endishini yomxube wokumisa bese uvumele uhlale imizuzu engu-30 ukuze uhlaziye ngokuzenzakalelayo (ukuthuthukisa i-gluten engcono) ngaphambi kokungeza usawoti. Uma wenza inqubo ye-autolyse, engeza usawoti ngemuva kokuphela kwemizuzu engama-30. Uma kungenjalo, hlanganisa zonke izithako zakho endishini enkulu. INDLELA YOKWENZA KANYE-NOKUSONGWA (yeqela esinyathelweni sesi-6 uma usebenzisa i-stand mixer): Hlanganisa nesipuni sokhuni esiqinile noma izandla zakho kuze kube yilapho kwakheka inhlama e-shaggy. Mboza ngethawula letiye elihlanzekile, elimanzi bese uliyeka lihlale imizuzu engu-20. INDLELA YOKWENZA KANYE-NOKUSONGWA: Qedela isethi engu-1 yokwelula nokugoqa ngokubamba unqenqema olulodwa lwenhlama futhi uyidonsele phezulu ngokusemandleni akho ngaphandle kokuphuka inhlama, bese uyigoqa. Vula isitsha ukuphenduka kwekota uphinde uphinde uze uhambe yonke indlela. INDLELA YOKWENZA KANYE-NOKUGOQA: Phinda isinyathelo sesi-4 njalo ngemizuzu eyi-15 ngemijikelezo emi-3. Bese uphinda njalo ngemizuzu engama-30 eminye imizuliswano emi-3. Khumbula, isikhathi akudingekile ukuba siphelele (funda ngenhla) INDLELA YOKUMISA IMISI: Ukusebenzisa ihhuku yenhlama, setha i-mixer ngesivinini esiphansi kakhulu bese uxova imizuzu eyi-10-15. Vala isitsha ngokugoqa ngepulasitiki bese uvumela inhlama ukuthi ivubele ngobuningi amahora angu-6-12 kuze kube yilapho isiphindeke kabili ngosayizi. Ngemuva kokukhuphuka, sebenzisa i-scraper yebhentshi ukuze uyikhiphe endaweni yokusebenza enofulawa kancane. Hlukanisa inhlama ibe izingxenye ezi-2 ezilinganayo. Thatha ikhoneni elilodwa lenhlama ngesikhathi bese uligoqa libe ngokwalo. Ngemva kokwenza lokhu ezinhlangothini ezine ezilinganayo, vula inhlama ukuze imiphetho ibe ngezansi. Yijikise ngezandla zakho usebenzisa ukunyakaza okuhambisana newashi, uyishutheke ngaphezulu njengoba kudingeka. Beka inhlama emise okwenhlama ibheke phansi kubhasikidi wokuvikela noma endishini. Mboza nge-plastic wrap bese uyibeka esiqandisini okungenani amahora angu-12. Isikhathi sesiqandisi siyazikhethela kodwa siyanconywa! Ukuze ubhake, shisa ihhavini kusengaphambili nge-Dutch Oven ngaphakathi ku-475°. Faka inhlama ephepheni lesikhumba bese ubhala ngensingo noma ngommese obukhali (ukwengeza ufulawa omncane noma umbila wombila phezulu ngaphambi kokushaya amaphuzu kuzosiza iphethini igqame kakhulu). Yehlisa ngokucophelela inhlama kuhhavini oshisayo wase-Dutch, ubeke isivalo. Bhaka ngesivalo imizuzu engu-25, bese uvala ngesembozo eminye imizuzu engu-25. Ukushisa kwangaphakathi kwesinkwa kufanele kufunde okungenani u-195 ° F ngemva nje kokusikhipha kuhhavini. Susa ngokucophelela isinkwa ku-Dutch Oven (ngivele ngisikhiphe ebhodini lokuqopha ngokhuni) futhi ngivumele kupholile okungenani ihora elingu-1 ngaphambi kokusikwa.

What flour do we use? My starter didn't rise: My starter isn't increasing! Imibuzo Evame Ukubuzwa Thola izimpendulo lapha Lapho isiqalisi sakho sifika Yiphakele. Kungase kuthathe ukudla okumbalwa ukuze ubuyisele i-groove yayo, kodwa izobuya. Isilinganiso sokuphakelayo singu-1:1:1 (isiqalisi senhlama emuncu: ufulawa: amanzi), amagremu angu-60 kafulawa ongaxutshiwe (ufulawa ofanele isiqalisi osithengile), amagremu angu-60 amanzi afudumele, kanye nesiqalo samagremu angu-60. Faka embizeni ye-mason enesivalo esivulekile; yiyeke ihlale phezu kwekhawunta amahora ambalwa ize iphindwe kabili. Ngokushesha nje lapho ijabule futhi isebenza ungabhaka ngayo. Ukuze ube nesiqalo esanele seresiphi yakho ungasilahli. Qiniseka ukuthi ugcina amagremu angu-60 njengesiqalisi sakho bese ubhaka namanye. Ungakwazi ke ukuyibeka esiqandisini; qinisa isivalo futhi wenze ukudla kwamasonto onke, ngaphandle uma ubhaka kakhulu futhi ufisa ukukushiya ngaphandle kokuphakelayo kwansuku zonke okuvamile. Isiqalo sami asizange sivuke Lokhu kungase kube ngenxa yezizathu ezimbalwa ezahlukene: 1) Uma izinga lokushisa libanda kakhulu, zama ukugcina isiqalisi sakho endaweni ehlukile. Ingaphezulu lesiqandisi lisebenza kahle. 2) Uma usebenzise ufulawa oxutshiwe, futhi ama-bleaching agents abulale amanye amasiko aphilayo, shintshela kufulawa ongaxutshiwe. 3) Usebenzise amanzi ahlanzekile. Kwesinye isikhathi, amanzi kampompi aphathwe nge-chlorine. Zama amanzi angaphekiwe. Ungasebenzisi amanzi agayiwe. Uma konke okunye kwehluleka, zama ukukusetha kabusha ngokuthi: Faka amagremu angu-25 we-starter embizeni bese uphakela amagremu angu-50 kafulawa namagremu angu-50 amanzi. Ngalesi silinganiso, isiqalisi sakho kufanele siphindwe kabili ngosayizi emahoreni ayi-12-24. Isiqalo sami asinyuki! I-sourdough starter ayikhuphuki amanani ngokwawo; izophinda kabili ngosayizi bese iyancipha. Uma ufuna i-starter eyengeziwe- Ekudleni kwakho okulandelayo ungalahli, kala isiqalisi sakho bese uphakela amanani alinganayo kafulawa namanzi. Phinda ukudla kwamahora angu-24 uze ube nokwanele ukubhaka iresiphi yakho yesinkwa. Qiniseka ukuthi ugodle amagremu angu-60 esiqalisi ukuze uwagcine “njengesiqalisi sikaMama” sakho. Gcina lokhu esiqandisini njengesiqalisi sakho esiyinhloko. (qiniseka ukuthi uyayondla) ngesilinganiso esingu-1.1.1.

Manufactured in a facility that also uses wheat. All starters have contained wheat at some point. With the exception of the Gluten Free Starter. Ingredients depending on the starter could contain: King Arthur unbleached All-Purpose flour, dark rye flour, pumpernickel flour, 00 Italian flour, T55, All Trumps Flour—High Gluten (Unbleached, Un bromated), Kosher. Ulwazi Lokuphepha Kwenziwe endaweni esebenzisa ukolweni. Zonke iziqalo beziqukethe ukolweni ngesikhathi esithile. Izithako ngokuya ngesiqalisi zingaqukatha: Inkosi u-Arthur ikhiphe ufulawa we-All Purpose, ufulawa we-rye omnyama, ufulawa we-pumpernickel, ufulawa wase-Italy ongu-00 Umshwana Wokuzikhipha Emthwalweni Wezomthetho Izitatimende eziphathelene nezithako zokudla azikahlolwa yi-FDA futhi azihloselwe ukuxilonga, ukwelapha, ukwelapha, noma ukuvimbela noma yisiphi isifo noma isimo sezempilo. Ulwazi lwe-Allergen I-Gluten, ukolweni . .

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Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors 2. Color Changes 3. Separation of Liquid 4. Mold Growth INGABE ISIQALISO SOMBI ANGABA KABI? Does a Sourdough Starter Go Bad? Sourdough bread, known for its distinctive tangy flavor and chewy texture, is made possible through a symbiotic culture of bacteria and yeast (SCOBY) known as a sourdough starter. The starter, which is essentially a mixture of flour and water that has been fermented over time, acts as a leavening agent, providing the unique flavors and leavening properties characteristic of sourdough. An intriguing question arises for bakers and enthusiasts alike: does a sourdough starter go bad? The answer to this query is multifaceted, encompassing aspects of microbiology, food safety, and practical baking considerations. Microbiological Dynamics of a Sourdough Starter To understand whether a sourdough starter can "go bad," one must first consider the ecological dynamics at play within the starter. A typical sourdough starter is home to a variety of microorganisms, primarily lactic acid bacteria (LAB) and wild yeasts. The LAB are responsible for the sour flavor profile through the production of lactic and acetic acids, while the yeasts contribute to the fermentation that causes the dough to rise. The balance of these microorganisms is delicate and can be influenced by several factors including temperature, hydration level, and feeding frequency. Under ideal conditions—consistent feeding with fresh flour and water, and appropriate storage temperatures—a sourdough starter can thrive indefinitely. However, external stresses can disrupt this balance, leading to undesirable changes. Indicators of a Compromised Sourdough Starter While a well-maintained sourdough starter can last for years, it is susceptible to spoilage under certain conditions. Signs that a sourdough starter may be compromised include: 1. Unpleasant Odors : A healthy starter typically emits a pleasantly sour aroma, reminiscent of yogurt or vinegar. If a starter develops a foul or putrid odor, it may indicate contamination or improper fermentation. 2. Color Changes: The presence of pink, orange, or any other unusual coloration can signal the growth of harmful bacteria or molds, suggesting that the starter is no longer safe to use. 3. Separation of Liquid: While some separation (often referred to as "hooch") is normal and can be stirred back in, excessive liquid that is dark in color and has an off-putting smell may indicate that the starter has been neglected and could be on the verge of spoilage. 4. Mold Growth: Visible mold on the surface of the starter is a clear indicator that it has gone bad. Mold can produce toxins that are harmful if ingested. Safety Considerations and Practical Use From a food safety perspective, the consumption of a compromised sourdough starter poses health risks. While the wild yeasts and LAB in a healthy starter are generally safe, the potential presence of pathogenic microorganisms associated with spoilage can lead to foodborne illnesses. It is essential for bakers to practice due diligence when assessing the viability of their starter. Those who are new to sourdough baking should familiarize themselves with the sensory characteristics of a healthy starter and understand that, when in doubt, it is best to err on the side of caution. Discarding a questionable starter is a safer option than risking health complications. Reviving a Neglected Sourdough Starter Interestingly, even if a sourdough starter exhibits signs of deterioration, it may still be possible to revive it if the core culture remains intact. This can often be achieved through a process of refeeding and careful monitoring. A starter that has separated or has developed hooch can often be reactivated by discarding some of the old mixture and refreshing it with fresh flour and water in a conducive environment. This process not only reinvigorates the microbial community but also allows bakers to reclaim their starter from a state of dormancy. while a sourdough starter can go bad under certain conditions, it is a resilient culture that can often be salvaged with proper care and attention. Understanding the microbial dynamics at play and recognizing the indicators of spoilage are crucial for any sourdough enthusiast. By maintaining a healthy starter and practicing food safety, bakers can enjoy the benefits of this ancient leavening method for years to come, creating bread that is as delicious as it is nourishing. Ultimately, the fate of a sourdough starter lies in the hands of its caretaker, embodying a fascinating interplay of microbiology, culinary art, and food science.

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Ukugcina isiqalo senhlama emuncu kuhilela ukuphatha i-ecosystem ye-yeast microscopic kanye namagciwane. Isihluthulelo sokuqinisekisa isiqalisi senhlama emuncu enempilo ukulawula izici ezithonya ukuphila nokukhula kwamagciwane. UNGADLI IZIQALI EZINGAHLAZA-BONKE ABAQALI BETHU BANOKOLO NGESIKHATHI ESITHILE FUTHI BANE-GLUTEN PHEZULU-UNGADLI UMA UNOKOLO KANYE/NOMA AMA-Allergies. Umshwana Wokuzikhipha Emthwalweni Wezomthetho LE NKONZO INGASE IYAQUKATHE UKUHUMUSHWA OKUMANDLA EZINYE IZINKONZO ZESINTU SESITHATHU, NJENGE-GOOGLE TRANSLATE. I-Lazy Antelope IKUXOXA ZONKE IZIQINISEKISO EZIPHATHELENE NEZINHUMUSHO, EZIPHAMBILI NOMA OKUSHIWO, KUHLANGANISA IZIQINISEKISO ZOKUNEMBA, UKWETHEMBEKA, KANYE NANOMA YIZIPHI IZIQINISEKISO EZISHIYELWE ZOKUTHENGISA, UKULUNGELA INCAZELO ETHILE KANYE NENXAXA ETHILE. Sebenzisa izinqubo zokuphatha ukudla okuphephile. Qala ngezinto ezihlanzekile zasekhishini nezindawo, futhi usebenzise izithako ezisezingeni eliphezulu. Geza izandla ngaphambi kokuphatha izithako kanye nezinto zokusebenza, futhi noma nini ukuhlanzeka kuba sengozini. Nciphisa ukungcola okusemoyeni ngokugcina isiqalisi simbozwe ngokukhululekile. Ufulawa umkhiqizo wezolimo ongahluziwe. Ufulawa ngokwawo awukona ukudla osekulungele ukudliwa futhi kufanele kuphekwe njalo ngaphambi kokuba kudliwe. Ufulawa ungase ungcole noma nini eduze kwesheyini lokudla, ikakhulukazi ekhaya lapho uphathwa. Unganambithisisi isiqalisi senhlama emuncu eluhlaza ngaphambi kokubhaka. Esikhundleni salokho, ukubukeka kwe-bubbly, iphunga elimnandi, ukungaguquguquki okufana ne-batter, ukunwetshwa, namarekhodi ezinyathelo zokulungiselela kufanele kusetshenziselwe ukunquma ukuthi isiqalisi sakho sesilungile nini. Inqubo yokuvutshelwa izofaka i-acidify isiqalisi, esiza ukuvimbela ukukhula kwe-pathogen. Isinyathelo sokubhaka sizobulala noma yimaphi amabhaktheriya akhona. Imvubelo yasendle ingokwemvelo kufulawa nasemoyeni. Imvubelo ayidingi ukuthi ithathwe emoyeni ngamabomu, futhi imvubelo yezohwebo ayidingi ukungezwa lapho kwenziwa isiqalo senhlama emuncu. Lawa ma-yeasts asendle awasebenzi, kepha ngaphansi kwezimo ezifanele azosebenza lapho kukhona amanzi. Isiqalo esingcolile kufanele silahlwe. I-Sourdough starter ekhombisa noma iluphi uphawu lwesikhunta (enombala kanye/noma esifiphele) AKUMELE sisetshenziswe, futhi isitsha kufanele sihlanzwe kahle futhi sihashazwe ngaphambi kokuqala kabusha. I-Sourdough starter ingase yakhe ungqimba oluwuketshezi olunuka utshwala, futhi lokhu kulungile. Uketshezi luwumkhiqizo ophuma ku-yeast ebilayo futhi lungathululwa noma lufakwe phakathi. I-starter yenhlama emuncu egcinwa esiqandisini futhi ingaphakelwa njalo ingase ibe nezigaxa ezimhlophe phezu kongqimba oluwuketshezi oluyimvubelo ephephile, kodwa hhayi isikhunta. Qaphela izici ezinomthelela ekukhuleni kwe-microorganism: Isikhathi: Ukwakha isiqalisi noma ukubuyisela amanzi emanzini isiqalisi esomisiwe kuzothatha izinsuku ezimbalwa zokuphakelwa okuvamile. Izobhamuza futhi iphakame, futhi ithuthukise iphunga elimnandi elimuncu uma isilungele ukusetshenziswa. Izinga lokushisa: Ama-microorganisms abilayo asebenza kangcono emazingeni okushisa azizwa ekhululekile kuwe, izinga lokushisa elifudumele legumbi (elicishe libe ngu-70°F). Ukuvutshelwa kuzohamba kancane emazingeni okushisa abandayo, futhi kwenzeke ngokushesha kakhulu noma kuze kume lapho kushisa kakhulu ukuze uthole ukuzinethezeka kwakho. Umswakama: Amanzi ahlanganiswe nofulawa azohlinzeka indawo ezungezile edingekayo ukuze kutshalwe imvubelo yasendle namagciwane. Gcina i-starter imbozwe ngokukhululekile ukuze ungavumeli ukukhula kwesikhunta. I-Acidity: I-Beneficial lactic acid bacteria (LAB) izokhiqiza i-lactic acid, ezokwandisa i-asidi, yehlise i-pH ngokuphephile ibe ngaphansi kuka-4.6. Le acidification esheshayo ye-sourdough starter izosiza ukunciphisa ukukhula kwe-microorganism eyingozi, kuhlanganise nesikhunta. Izakhamzimba: Izikhathi zokudla ezihlukanisiwe njalo ziyadingeka. Ukususwa kwesinye isiqalisi ngokungezwa ngakunye okusha kukafulawa namanzi kusiza ngokufinyelela izakhi zokukhulisa amagciwane. Uhlobo lukafulawa luzoba nomthelela ekuthuthukisweni kwamagciwane kanye nomkhiqizo wokugcina. I-oksijeni: Iziqalo zenhlama emuncu ezivubelayo zizokhiqiza i-carbon dioxide. Isiqalisi kufanele simbozwe ngokukhululekile ukuze kukhululwe ngokuphepha igesi, kodwa isiko alidingi umoya-mpilo.

Wheat is an essential grain that has shaped culinary practices and agricultural economies worldwide. Among the diverse varieties of wheat cultivated globally, South African wheat from the suburb of Kenilworth in Cape Town has garnered particular attention for its unique properties. This aims to explore the distinctive characteristics of Kenilworth wheat, its applications in baking, and its potential benefits for both professional and artisanal bakers. Ukolweni waseNingizimu Afrika Kusuka eKenilworth, indawo engaphansi kweKapa, eNingizimu Afrika Umongo Womlando Nokutshala I-Kenilworth iyidolobha elicebile ngomlando wezolimo, elinesimo sezulu nesimo sendawo esivumela ukutshalwa kukakolweni. Isimo sezulu saseMedithera sase-Cape Peninsula, esibonakala ngobusika obumanzi nehlobo elomile, sinikeza indawo ekahle yokutshala izinhlobo zikakolweni ezisezingeni eliphezulu. Abalimi bakulesi sifunda baye bacija izindlela zabo zokulima ezizukulwaneni ngezizukulwane, begxile ezinhlobonhlobo ezibonisa ukukhuthazela kanye namaphrofayili e-flavour ahlukile. Ukolweni ovela e-Kenilworth waziwa kakhulu ngofulawa wawo kakolweni, owamukelwa ababhaki abazigaya okusanhlamvu, okuphawula ukushintshela ezinkambisweni zokubhaka ezenziwe ngobuciko ezibeka phambili ikhwalithi nephunga ngaphezu kokukhiqizwa ngobuningi. Izici ezihlukile ze-Kenilworth Wheat Sourdough Starter Enye yezimfanelo ezibaluleke kakhulu zikakolweni we-Kenilworth yimvubelo yayo ephezulu uma iqhathaniswa nofulawa omhlophe ojwayelekile. Kuthiwa ufulawa kakolweni wonke okhiqizwa kulezi zinhlobonhlobo ubilisa ngokuphumelelayo, okwenza uthandeke kakhulu kulabo abenza inhlama emuncu nezinye izinqubo zokubhaka ezisekelwe ekuvubeleni. Okuqukethwe kwamaprotheni amaningi kafulawa kakolweni we-Kenilworth, kuhlanganiswe nesakhiwo sayo esiyingqayizivele se-gluten, kuvumela ukwakhiwa kwesinkwa esinomoya nesithambile esigcina uqweqwe oluhlafunwayo. Ngaphezu kwalokho, iphrofayili ye-flavour kakolweni we-Kenilworth ibonakala ngokugqama kwamantongomane, okuqhubekayo ngenqubo yokubhaka. Lokhu kunambitheka okuhlukile kugcwalisa izimpahla ezibhakiwe ngekhwalithi ecebile, yomhlaba evame ukungabikho kufulawa omhlophe ojwayelekile. Amanothi omuncu atholakala ezinqubweni zokuvutshelwa abuye athuthukiswe uma usebenzisa le koro, okuholela ekuhlangenwe nakho kokunambitheka okuyinkimbinkimbi kwesinkwa senhlama emuncu. Izicelo ku-Baking Ufulawa kakolweni we-Kenilworth uguquguquka kakhulu futhi ungasetshenziswa ngempumelelo ngokuhambisana nezinye izinhlobo zokusanhlamvu, ezifana nesipelingi ne-Kamut. Amandla okuvubela alo kolo ayenza ifanelekele ababhaki abafuna ukuhlola ama-nuances wezinhlamvu zasendulo, njengoba ivubela isipelingi kanye ne-Kamut kahle kakhulu. Izinkwa eziwumphumela zigcina ukunambitheka kwe-flavour, lapho umsoco we-Kenilworth kakolweni uhambisana nezici ezihlukile ze-spelled ne-Kamut, okwenza umkhiqizo onokunambitheka kokubili futhi ohlukile. Ababhaki abasebenzisa ufulawa kakolweni we-Kenilworth bavame ukubika ukuthuthukiswa kwekhwalithi iyonke yemikhiqizo yabo. Izinkwa ezimhlophe zenhlama emuncu ezenziwe ngalo fulawa zihluke ngokuphawulekayo kulezo ezenziwe ngofulawa omhlophe ovamile, okubonisa ukuthungwa okugqame kakhulu kanye nephrofayili yokunambitheka. Ukwengeza, yonke ingxenye yezinhlamvu zikakolweni we-Kenilworth inegalelo enanini lokudla okunomsoco emikhiqizweni yokugcina, okwenza ingagcini nje ngokuba mnandi kodwa futhi ibe nempilo. Ukolweni otshalwa e-Kenilworth, eNingizimu Afrika, umele ukuphambana okumangalisayo kwamagugu ezolimo kanye nokuqanjwa kabusha kwezolimo. Imvubelo yayo eyingqayizivele, ehambisana nephrofayili ye-flavour ehlukile kanye nokuguquguquka kwezicelo zokubhaka, iyibeka njengesithako esibaluleke kakhulu kubo bobabili ababhaki abayizingcweti kanye nezindawo zokupheka ezichwepheshile. Njengoba isidingo sezinga eliphezulu, izithako ezinambithekayo siqhubeka sikhula, ukolweni waseKenilworth unikeza inketho ephoqelelayo kulabo abafuna ukuphakamisa ukubhaka kwabo ngokusebenzisa ufulawa kakolweni. Igcizelela ukubaluleka kokuqonda nokusebenzisa okusanhlamvu, indaba kakolweni waseKenilworth ayibonisi nje kuphela ifa elicebile lezolimo eNingizimu Afrika kodwa futhi igqamisa amathuba okuthuthukisa ulwazi lokubhaka jikelele. Lesi siqalisi senziwe futhi sathuthukiswa nge-Kenilworth kakolweni; manje isiphakelwa ngengxube kafulawa okuhlanganisa neGeneral Mills Gold Medal Stoneground wheat. Iwumbudumbudu kafulawa ophelele wokusanhlamvu ogaywe kusuka ku-high protein spring wheat. Lo fulawa uthakaselwa ngababhaki abafisa ukukhiqiza izinto ezibhakwe okusanhlamvu okunomsoco kakhulu. Lo fulawa uqukethe izinga lamaphrotheni elingu-13.8%.

EST 1870 PARISIAN SOURDOUGH "This comes from a little boulangerie in Paris that has been baking and selling its sourdough since 1870". EST 1790 PARISIAN SOURDOUGH I-FRANCE "Lokhu kuvela ku-boulangerie encane eParis ebibhaka futhi ithengisa inhlama emuncu kusukela ngo-1790". Lesi siqalo sithengwe ngabangane bethu esibathembayo kwa-J. Davenport's Famous Sourdough Starters. Ngokusho kwabo kulandelelwe emuva yonke indlela eya ku-1790 Paris. "Ilula futhi imnandi futhi iphatha kahle uqweqwe olushisayo. Ayinayo iphrofayili ye-flavour emuncu kakhulu, kodwa lokhu kuyenza ilungele izinkwa eziningi zasogwadule kanye nezinkwa ezijwayelekile". LESI khredithi yenhlama emuncu siya kuyo U-J. DAVENPORT UDUMILE ABAQALI BE-SOURDOUGH

Whole Wheat Sourdough Starter: A 150-Year Journey from the Gold Rush to Culinary Icon The San Francisco sourdough starter, particularly the one notable for its lineage back to the famed Parisian bakery, encapsulates a rich tapestry of history, culture, and culinary innovation. This starter, which has been in continuous use since 1850 Mayelana "I-San Francisco sourdough starter eneminyaka engu-150 ebilokhu isetshenziswa kusukela ngo-1850, Indaba ithi umqali ulandelela izimpande zawo emuva ekugijimeni kwegolide eSan Francisco futhi ubephila futhi exubana ne-Kensington Markets eclectic denizens esikhathini esidlule. iminyaka. Umqali uvela ebhikawozi edumile eParisian e-San Francisco (ogama lakhe lodumo lalivela e-San Francisco sourdough) futhi wasinda ekuzamazameni komhlaba e-California ngo-1906". Umsuka: San Francisco Ubudala: Iminyaka engu-150+ kamuva Nambitha: Tangy Iyasebenza: Yebo Isithombe sivela ku: Joanne Reed Bloom . ISIKWELETU SALESI SIQALI ESEKA-KENSINGTON SOURDOUGH I-San Francisco Sourdough Starter Eneminyaka eyi-150 ithengwe ngoDisemba 24, 2023 KUSUKA: KENSINGTON SOURDOUGH I-invoyisi ID c40346048135257.1 I-ID yokwenziwe 5HU99935UY4683301P

This wild sourdough starter was cultivated in Anchorage, Alaska made with 100% organic ingredients and was started with glacier water. It is said to be 100 years old and is organic all natural. It is fed Bob's Red Mill Organic Unbleached All-Purpose Flour. I-Alaska Sourdough Starter eneminyaka engu-125 ubudala Lesi siqalisi senhlama emuncu yasendle satshalwa e-Anchorage, e-Alaska senziwe ngezithako zemvelo ezingu-100% futhi saqalwa ngamanzi eqhwa. Nakuba singawazi kahle umlando waleli siko; ifike nomlando omuhle wenhlama emuncu e-Alaska: Ifa leSourdough e-Alaska: Ukuhlola Kwezamasiko Nezokudla Umkhuba wokubhaka inhlama emuncu e-Alaska waqala ngasekupheleni kwekhulu le-19 lapho abahloli bezimayini nabavukuzi bethutheleka endaweni ngesikhathi sokugitsheliswa kwegolide. Ubusika obushubile base-Alaska baletha izinselele eziyingqayizivele, okwenza kwaba semqoka kulaba bantu basemngceleni ukuba bakhe imithombo yokudla eqhubekayo. Ngokwesiko, lezi zifiki zakuqala zazigcina inhlama emuncu, ingxube kafulawa namanzi evutshelwe imvubelo yasendle evele ngokwemvelo kanye namagciwane e-lactic acid, njenge-ejenti ethembekile yokubilisa isinkwa sabo. Kuyaphawuleka ukuthi abantu babephatha izikhwama zokuqalisa ezintanyeni zabo ukuze bazivikele emakhazeni ashubisa umnkantsha, futhi ezinye izinganekwane zize zisikisele ukuthi abavukuzi babelala neziqalo zabo ukuze bazivimbele emakhazeni. Lokhu kuxhumana okujulile phakathi kwama-Alaskan nenhlama emuncu kubonakala ekusetshenzisweni kwamanje kwegama elithi "inhlama emuncu" ukuchaza izakhamuzi zezwe ezingomakadebona. Kubonisa inhlangano yezokupheka kanye nokwazisa ubuhlakani nokuqina okuphawule izimpilo zabahloli bokuqala, abavukuzi, nabacuphi. Abantu abanjalo babenomoya wokuhlola nowokuphila osakhona esikweni lase-Alaskan namuhla. I-Alaskan Sourdough Starter: Ukubunjwa kanye Nokubaluleka Lesi siqalisi senhlama emuncu yasendle esitshalwe e-Anchorage asiphawuleki nje ngokubaluleka komlando kodwa futhi nangokwakheka kwaso okuyingqayizivele. Senziwe ngezithako zemvelo ezingu-100% namanzi eqhwa, lesi siqalisi siyisibonelo sokuhlanganisa izinsiza zemvelo nezinqubo zendabuko. Amanzi e-glacier, aziwa ngobumsulwa kanye namaminerali, aneqhaza kuphrofayili ye-flavour eyingqayizivele yesiqalisi kanye nezimfanelo eziqinile zokuvutshelwa. Ukwakha isiqalisi esinjalo kukhombisa ukuthambekela okubanzi kokubhaka kwesimanje okubeka kuqala izithako zemvelo nezisimeme, okuvumela ababhaki ukuthi bakhe imikhiqizo ehlonipha isiko nokunakekelwa kwemvelo. Iziqalo zenhlama emuncu yase-Alaska zivame ukuba ngamakhulu eminyaka ubudala, zidlule ezizukulwaneni ngezizukulwane, ezihlanganisa umlando ophilayo oxhuma ababhaki bamanje nokhokho babo. Loluzalo lugcizelela umqondo wokuthi inhlama emuncu ingaphezu nje kwemvubelo; iwubuciko bamasiko obuhlanganisa izindaba kanye nokuhlangenwe nakho kwalabo abafika ngaphambili. Uma omisiwe, Izinhlobo ezinjalo zenhlama emuncu zingahlala iminyaka eminingi, ziphinde zibonise isimo esihlala njalo saleli siko lokupheka. E-Alaska yanamuhla, isinkwa senhlama emuncu sihlala siyisisekelo, nesinongo saso esithambile nesithambile sikhanga izakhamuzi nezivakashi ngokufanayo. Ama-Bakers amukele ifa elicebile lenhlama emuncu, esebenzisa iziqalo ezilele eziqoqwe ezizukulwaneni ezindala ukukhiqiza izinkwa zengcweti ezibonisa ukunambitheka kwesifunda. Inqubo yokubhaka inhlama emuncu ihilela ikhono kanye nokuxhumana okujulile nomhlabathi kanye nomlando wawo, njengoba inqubo yokuvutshelwa ixhumene nemvelo yendawo. Ngaphezu kwalokho, umkhuba wokusebenzisa isiqalisi senhlama emuncu unwebekile ngaphezu kokwenza isinkwa esivamile. Ababhaki base-Alaska bazama inhlama emuncu ngezindlela ezihlukahlukene zokupheka, okuhlanganisa amapanikuku, ama-waffles, ngisho namakhekhe, okubonisa ukuguquguquka kwale ndlela yasendulo yokuvubela. Ukuvela kabusha kwentshisekelo yokubhaka inhlama emuncu ngesikhathi sodlame lwe-COVID-19 kuphinde kwagqamisa ukubaluleka kwamasiko kwalo mkhuba, njengoba abantu abaningi befuna ukunethezeka nokuxhumana ngokubhaka. Indaba yenhlama emuncu e-Alaska iwubufakazi bobuhlakani bomuntu, ukuqina, namandla esiko. Kusukela ezinsukwini zabantu basemngceleni bakudala ababethembele kwabaqalayo ukuze baphile kuya kubabhaki besimanje abahlonipha lelo fa, inhlama emuncu idlala indima ebalulekile ekuhlonzweni kwamasiko kanye nokudla kwesifunda. I-Alaskan sourdough starter, etshalwe ngokucophelela futhi ecwile emlandweni, isebenza njengesikhumbuzo sokuxhumana okuhlala njalo phakathi kokudla, umphakathi kanye nemvelo. Njengoba leli siko elicebile lithuthuka, lisikhumbuza ukubaluleka kokulondoloza amagugu ethu okupheka kuyilapho samukela izinto ezintsha zamanje. Ezweni eliya ngokuya linqanyulwa ezimpandeni zalo, inhlama emuncu yase-Alaska inikeza isixhumanisi esimnandi sesikhathi esedlule, iqinisekisa ukuthi ifa "lenhlama emuncu" liyaqhubeka.

There are a few tools that help making sourdough bread easier to do, although they aren’t required. Amathuluzi Adingekayo Ukwenza Isinkwa Esimuncu Kunamathuluzi ambalwa asiza ukwenza isinkwa senhlama emuncu kube lula, nakuba engadingeki. Ngithanda ukusebenzisa i-Stand Mixer ngoba ingisindisa isikhathi esiningi. Ungaxuba ngesandla; Ngithanda nje ukunikeza izingalo zami ikhefu. Uma ungenayo i-stand mixer futhi usafuna ukwenza isinkwa ngaphandle kokuxova ngesandla, ngizokwabelana ngendlela ebizwa ngokuthi ukwelula nokugoqa eqeda isidingo sokuxova. Ezinye izinto engizisebenzisa ngaso sonke isikhathi lapho ngenza isinkwa senhlama emuncu obhasikidi be-banneton, i-bench scraper, inyonga, ne-thermometer. Ungasebenzisa obhasikidi onawo endlini yakho uma bephethe cishe inhlama efanayo. Futhi nginezitsha ezingenasici lapho kufanele ngenze izinkwa eziningi ngesikhathi esisodwa. I-bench scraper isiza ukukhuhla inhlama ezitsheni, ukuhlukanisa inhlama ibe izinkwa eziningi, nokuklebhula isibali lapho ubumba. I-candy noma i-thermometer yenyama isiyisidingo kimi. Ngezinye izikhathi ngangithola ukuthi isinkwa sami asibhakwanga sonke phakathi nganoma yisiphi isizathu. I-Lame (ebizwa ngokuthi i-LAHM, okusho ukuthi “insingo” ngesiFulentshi) ngokuvamile iwugodo olude oluncane olwenzelwe ukubamba insingo yensimbi esetshenziselwa ukusika, noma ukulinganisa, inhlama yesinkwa ukusiza ukulawula ukunwetshwa kwesinkwa njengoba sibhaka. Ama-Banneton kanye nama-Brotform amabhasikidi okuqinisekisa aseYurophu enzelwe ukubhaka isinkwa ngendlela yengcweti, futhi angasetshenziswa ngokushintshana. (Amagama ngezinye izikhathi asetshenziswa ngokufanayo.) “I-Banneton” igama lesiFulentshi lalabo bhasikidi, kanti elithi “Brotform” liyisiJalimane.