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.
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.