{"id":4104,"date":"2024-02-18T08:51:32","date_gmt":"2024-02-18T07:51:32","guid":{"rendered":"https:\/\/sdf.hr\/nada\/domaci-kvasac\/"},"modified":"2024-02-18T08:52:56","modified_gmt":"2024-02-18T07:52:56","slug":"domaci-kvasac","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/domaci-kvasac\/","title":{"rendered":"Doma\u0107i kvasac"},"content":{"rendered":"

Starter ili doma\u0107i kvasac mje\u0161avina je bra\u0161na i vode koja je fermentirala i koristiti se kao sredstvo za dizanje tijesta. Kroz ovaj mali vodi\u010d napisat \u0107u vam kako je teklo moje iskustvo sa stvaranjem Goranke (kako od milja zovem svoj kvasac). Na po\u010detku odmah moram re\u0107i da je ovo posao za strpljive i da nema preskakanja koraka, a to je upravo ono \u0161to daje \u010dar cijelom procesu izrade kruha s doma\u0107im kvascem.<\/p>\n

Pribor i materijal<\/em>:<\/strong><\/p>\n

Za izradu doma\u0107eg, ra\u017eenog kvasca potrebni su nam: ra\u017eeno bra\u0161no (nabavite dovoljnu koli\u010dinu jer za uspostavu koristimo uvijek isto bra\u0161no), voda (mo\u017ee i obi\u010dna iz pipe, a ako je klorirana, neka odstoji 24 sata), dvije staklenke s poklopcem, \u0161patula za mije\u0161anje (plasti\u010dna, drvena, silikonska, sve je bolje nego metalna), vaga jer sve ide u gramima, elasti\u010dne gumice za ozna\u010davanje razine startera i opcionalno digitalni termometar ako \u017eelite mjeriti temperaturu vode.<\/p>\n

Dan 1:<\/em><\/strong><\/p>\n

U \u010distu staklenku stavite 30 g ra\u017eenog bra\u0161na. Dodajte 30 g vode koja je odstajala (najbolje sobne temperature, ne preko 28 stupnjeva). Sve dobro promije\u0161ajte \u0161patulom i pazite da nema suhih dijelova bra\u0161na. Rubove staklenke o\u010distite. Stavite poklopac da bude labav, nikako \u010dvrsto stegnut. Mo\u017eete ozna\u010diti gumicom, ali u ovoj fazi jo\u0161 nije bitno. Staklenku stavite na suho mjesto, najbolje negdje u kuhinji gdje se priprema hrana i da vidite \u0161to se doga\u0111a. To je to, nadajmo se da smo uspostavili koloniju kvasaca. Idu\u0107i korak slijedi za 24, odnosno 72 sata.<\/p>\n

Dan 2:<\/em><\/strong><\/p>\n

Samo provjerite smjesu, promotrite jesu li se po\u010deli stvarati mjehuri\u0107i i je li promijenila miris. Ni\u0161ta ne mije\u0161ajte i budite strpljivi.<\/p>\n

Dan 3: <\/em><\/strong><\/p>\n

Sada su se dogodile neke promjene u smjesi i mo\u017eete primijetiti mjehuri\u0107e. To je znak da je vrijeme za sljede\u0107i korak. U \u010distu staklenku stavite 30 g tog kvasca, 30 g vode i 30 g ra\u017eenog bra\u0161na. Dobro promije\u0161ajte, provjerite da nema suhih ostataka bra\u0161na i poklopite staklenku. Ostavite da stoji negdje u kuhinji. Ostatak kvasca bacite, ali nikako u odvod! Mo\u017ee u komposter ili jednostavno u ubrus pa u otpad. U ovoj fazi taj vi\u0161ak bacamo jer jo\u0161 nije uspostavljena kolonija dobrih bakterija i kvasaca.<\/p>\n

Dan 4, 5, 6, 7, 8 : <\/em><\/strong><\/p>\n

Danas i idu\u0107ih par dana ponavljamo ju\u010dera\u0161nji korak.<\/p>\n

Dan 9: <\/em><\/strong><\/p>\n

Danas ponavljamo ju\u010dera\u0161nji korak, ali nakon 12 sati, a ne kao do sada svakih 24 sata. Promije\u0161ajte kvasac pa u \u010distu staklenku stavite 30 g kvasca, 30 g vode i 30 g ra\u017eenog bra\u0161na. Dobro promije\u0161ajte, poklopite i ostavite u kuhinji. Ostatak kvasca mo\u017eete upotrijebiti u smjesi za pala\u010dinke, pope\u010dke ili sli\u010dno. Kvasac je aktivan i ima onaj karakteristi\u010dan kiselkasti miris. Ako osjetite alkoholni miris (poput acetona), to samo zna\u010di da je kvasac gladan pa \u0107emo ga dva do tri dana hraniti dva puta dnevno da oja\u010da.<\/p>\n

Svoj kvasac sada mo\u017eete koristiti pri izradi kruha. Ako ne\u0107ete jo\u0161 raditi kruh, kada kvasac naraste, spremite ga u hladnjak i nahranite svakih par dana (kada jo\u0161 sazre, mo\u017ee i svakih sedam dana). Hranjenje ovakvog kvasca se radi u omjeru 1:1:1 (kvasac, voda bra\u0161no) ili ako ga ho\u0107ete oja\u010dati 1:2:2 (kvasac, voda bra\u0161no). Dobro sve promije\u0161ajte, poklopite staklenku i ostavite da naraste pa koristite ili spremite u hladnjak.<\/p>\n

pi\u0161e Valentina Vukadinovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Kroz ovaj mali vodi\u010d opisat \u0107u kako je teklo moje iskustvo sa stvaranjem kvasca. Na po\u010detku odmah moram re\u0107i da je ovo posao za strpljive i da nema preskakanja koraka, a to je upravo ono \u0161to daje \u010dar cijelom procesu<\/p>\n","protected":false},"featured_media":4103,"template":"","tags":[42],"atribut":[],"class_list":["post-4104","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nDoma\u0107i kvasac - SDF - Srpski demokratski forum<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sdf.hr\/hr\/nada\/domaci-kvasac\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Doma\u0107i kvasac - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"Kroz ovaj mali vodi\u010d opisat \u0107u kako je teklo moje iskustvo sa stvaranjem kvasca. 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