UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
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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