Ukusebenzisana
UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
English
Sourdough Starter Begun from Flour and Water, and Dried for Keeping
A sourdough starter needs nothing but flour and water: mixed and kept warm, it is colonised by wild yeast and lactobacilli from the flour, the water and the air. Feed it every day for a week or two until it bubbles and a spoonful floats in water. Dry a portion thin to keep as a starter culture.
The picture: a bubbly sourdough starter.
Oqalayo
Two weeks
Imiyalelo
1
1
Mix
Mix
Stir equal weights of wholemeal wheat or rye flour and water into a paste in a jar, cover it with cloth and keep it warm, about 25-30 °C.
Izinto zokwakha zalesi sinyathelo:
Ufulawa kakolweni ophelele0.5 kg
Ufulawa we-rye0.2 kg
Amanzi1 ilithaAmathuluzi adingekayo:
Ijeke Lengilazi
Indwangu ye-muslin
Isethi yezipuni zokhuni
Isikali sesilinganiso
Ithemomitha2
2
Feed daily
Feed daily
Every 24 hours keep part of it and stir in fresh flour and water (step 5). Go on for one to two weeks.
Amathuluzi adingekayo:
Ijeke LengilaziIsethi yezipuni zokhuniIsikali sesilinganiso
Indishi3
3
Test it
Test it
It is ready when it is bubbly and a spoonful floats in a bowl of water. Keep feeding it to keep it active.
Amathuluzi adingekayo:
IndishiIsethi yezipuni zokhuni4
4
Dry some for keeping
Dry some for keeping
Spread a few spoonfuls of active starter thinly on a tray and let it dry at room temperature, then crumble it and keep it in a closed jar as a starter culture (ours).
Amathuluzi adingekayo:
Ithreyi eliyisicaba lokomisaIjeke Lengilazi5
5
Feeding
Feeding
Ilayisha incwadi ye-Jupyter…
Izinto
3- Isibambeli
- 0.2 kgIsibambeli
- 1 ilithaIsibambeli
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