\n\u010cemu slu\u017ei kvasac i kako ga sam izraditi.<\/h3>\n<\/blockquote>\n
Kvasac je gljivica koja je zaslu\u017ena za fermentaciju, proces koji uzrokuje dizanje tijesta. Kori\u0161ten je i kroz daleku povijest, ali je tek u 19. stolje\u0107u francuski znanstvenik Louis Pasteur opisao cijeli proces. Zanima li vas kako ta fermentacija djeluje? Jednostavno je. Stanice kvasca trebaju rasti, to im omogu\u0107uje doticaj \u0161e\u0107era. Kvasac se uz prisustvo energije iz \u0161e\u0107era fermentira iz \u010dega nastaje uglji\u010dni dioksid, obzirom da je tijesto elasti\u010dno i rastezljivo, ono ne puca pa uglji\u010dni dioksid ne mo\u017ee iza\u0107i vani, ve\u0107 ostaje u tijestu zbog \u010dega ono raste, odnosno di\u017ee se.<\/p>\n
Znate li \u0161to je starter?<\/p>\n
Doma\u0107i kvasac ili starter se radi samo jednom. Da, jednom. I samo ga obnjavljate nakon toga. Za pripremu vam treba samo bra\u0161no i voda. Zvu\u010di dobro, zar ne? Trebate slijediti nekoliko koraka, odvojiti nekoliko dana i pratiti proces. Nakon toga, dimenzija kruha \u0107e vam poprimiti drugi oblik, vjerujte mi.<\/p>\n
U kratkim crtama \u0107u vam opisati cijeli proces izrade startera. Za po\u010detak \u0107e vam trebati \u010dista i sterilizirana staklenka. Prvi dan stavite 40 g bra\u0161na i 40 ml vode, dobro promije\u0161ajte i samo poklopite. Markerom ili gumicom ozna\u010dite visinu smjese.<\/p>\n
Drugi dan starteru dodajte 30 g bra\u0161na i 30 ml voda, pomje\u0161ajte i poklopite. Neka vas intezivan miris ne zabrinjava, on \u0107e se promijeniti. Nastojte nekoliko puta u toku dana promije\u0161ati starter i poklopiti ga (samo naslonite \u010dep na staklenku). \u00a0Starter dr\u017eite na sobnoj temperaturi na tamnom mjestu. Tre\u0107i dan ponovite isto. Ovo radimo do onog trenutka kada na\u0161 starter naraste. Kada ste primjetili promjenu i kada se va\u0161 starter udvostru\u010dio, pola koli\u010dine bacite, na ovaj na\u010din omogu\u0107avamo starteru novi rast i \u201esvje\u017ee\u201c sastojke za hranjenje. Kada ste dio izvadili ponovo ga nahranite omjerom 30 g bra\u0161na i 30 ml vode. \u010cetvrti dan ponovite sve kao i tre\u0107eg. Pola bacite i nahranite ga omjerom 30\/30. Starter bi trebalo hraniti na na\u010din da pola koli\u010dine bacite i ponovite proces dodavanja i mije\u0161anja bra\u0161na i vode u istom omjeru 30\/30 narednih nekoliko dana dok va\u0161 starter ne oja\u010da i bude spreman za kori\u0161tenje. Nakon 7 dana trebao bi biti spreman za upotrebu.<\/p>\n
Va\u017eno je napomenuti nekoliko va\u017enih detalja: starter ne dirajte prstima, koristite \u010disti pribor, ako primjetite intezivan i neugodan miris nakon nekoliko dana ili promjenu na boji (zelenkasto, crno i sl.) starter treba baciti.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Kada bi definirali tijesto, rekli bi da je to masa bra\u0161na i teku\u0107ine (vode ili mlijeka) te ostalih dodataka poput soli, kvasca i ostalog. Osnovno tijesto je ono dobiveno upravo bra\u0161nom i vodom uz dodatak soli. Ostali dodaci definiraju vrstu i namjenu odre\u0111enog bra\u0161na pa tako imamo: Dizana tijesta, odnosno tijesta koja u svom osnovnom […]<\/p>\n","protected":false},"author":2,"featured_media":1675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12,159],"tags":[223],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/F4B7AD2D-DC5C-48F3-8560-0B2941388E5A.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-tk","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1818"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1818"}],"version-history":[{"count":17,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1818\/revisions"}],"predecessor-version":[{"id":1992,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1818\/revisions\/1992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/1675"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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