Sourdough don gurasa

Kuna so ku sanya abinci a gida ba kawai dadi ba, amma har ma da amfani? Sa'an nan kuma shirya mikiya, wanda zai kasance madaidaicin madadin yisti kuma yin yalwar abinci ba tare da yardar su ba.

Bezdruzhzheva hop don burodin nama a gida - girke-girke

Sinadaran:

• ruwa mai tsabta - 510 ml;
• Cones na hops - 3 tbsp. spoons tare da zanewa;
• zuma flower ruwa - 20 g;
• Alkama na gari.

Shiri

1. Da farko, zuba ruwa a cikin kwanon rufi, ƙona shi zuwa tafasa kuma jefa jumlar hop a cikin ratsan.
2. Muna tafasa abin da ke ciki na jirgin ruwa a cikin kashi huɗu na sa'a a cikin wani zafi mai matsakaici, bayan haka an cire kayan ado kuma an bar shi don kwantar da shi zuwa zazzabi na digiri arba'in.
3. Yanzu ƙara zuma a cikin ruwa mai guba, toshe shi har sai ta rushe kuma fara sannu a hankali a zuba a cikin gari da kuma hada da taro tare da whisk.
4. Mun sami nauyin yisti a matsayin mai tsami mai tsami, sa'annan mu rufe akwati tare da murfi kuma barin cikin zafi don ashirin da hudu.
5. Ya kamata, ya kamata a yi girma a cikin juzu'i biyu ko biyu da rabi, bayan haka za'a iya amfani da shi don yin burodi marar yisti.

Gumar nama na gida don burodi ba tare da yisti ba

Sinadaran:

• ruwa mai tsabta - 400 ml;
• hatsin rai gari - 400 g.

Shiri

1. Shirye-shiryen abinci mai mahimmanci ga gurasa farawa tare da gaskiyar cewa mun hada guraben miliyoyin nau'in tsabta, sun warke har zuwa arba'in ruwa da kuma adadin hatsin hatsi a cikin kwano. Ya kamata ya kasance taro mai laushi, mai kama da kirim mai tsami mai yawa.
2. Ka bar akwati tare da zane mai laushi tare da yisti a cikin dumi da kuma shiru don rana don fara aiwatar da tsari. Daga lokaci zuwa lokaci, wajibi ne don haɗuwa da tushe na ferment.
3. Kashegari, ƙara xari miliyoyin ruwa na ruwa, gilashin gari guda ɗari kuma ka hada da taro a hankali. Ka bar ferment zuwa ferment na tsawon sa'o'i ashirin da hudu.
4. Bayan lokaci ya ƙare, kumfa a saman na'urar farawa, wanda ya sanya ɗan ƙarami, ya kamata a bayyane a bayyane.
5. Bugu da ƙari, muna ƙara wani ɓangaren gari da ruwa zuwa abin yisti kuma bar shi don fermentation.
6. Wata rana daga baya, ƙara sauran ragowar ruwa da hatsin hatsi zuwa ga fararen, ku haxa da cakuda kuma bari ya tsaya har wani rana.
7. A wannan lokacin, zabin ya kamata ya girma a kalla sau biyu, saya wani nau'in kumfa kuma ya fitar da halayyarsa da m, amma ƙanshi mai dadi.
8. Yanzu zaka iya amfani da rabin rassan don yin gurasa. Sauran ragowar za a iya "ciyar da" tare da gari da ruwa kuma a sake sawo don wata rana, bayan haka aka ƙaddara don ajiya a cikin firiji.
9. Don ajiyar lokaci mai tsawo ya zama wajibi ne don ciyar da mako guda tare da kashi na yau da kullum na gari da ruwa, kuma bayan kunna furotin, sake sa a cikin sati daya a cikin firiji.

Hakazalika, za ku iya shirya abin yisti ba kawai daga hatsin rai ba, har ma daga alkama. Tare da daidaito masu dacewa, samfurori masu dacewa, da kuma yanayin yanayin zazzabi mai kyau, sakamakon zai zama daidai.

Yadda za a shirya wani mikiya don gurasa daga raisins?

Sinadaran:

• unwashed raisins - handfuls;
• ruwa mai tsabta - 510 ml;
• sugar - 2 teaspoons;
• hatsin rai hatsi - 340 g.

Shiri

1. Don shirya abin yisti na raisins, kada a yi masa dan kadan a cikin gilashin ruwa, sa'an nan kuma danna dan kadan ko karawa kuma ya koma ruwa guda, ya ƙona shi zuwa digiri arba'in.
2. Ƙara a cikin ruwa tare da raisins a teaspoon na sukari da rabi rabin rabo na gari, gauraya, rufe tare da zane da kuma sanya zafi ga wata rana.
3. Bayan sassaukar lokaci, zamu tarar da zabin ta hanyar shinge ko gauze, zubar da raisins, da kuma kara sauran sukari da gari zuwa tushe na ruwa na gurasar, motsa shi kuma barin salla don fermentation na tsawon sa'o'i ashirin da hudu.
4. A sakamakon haka, zamu sami matukar tasiri don ingantaccen kaza.