Ngoku i- kvass ayiyithandwa njengokuba yayiseRashiya, xa oku kusela kwakusetyenziswanga nje ukukoma ukoma, kodwa nangenjongo yokwelapha. Enye yeendlela ezikhethileyo yi-kvass kwi-ferment evela kufulawa we-rye, egcwele iivithamini kwaye luncedo kwi-metabolism. Siza kuchaza iindidi ezahlukeneyo zokulungiselela.
I-recipe ye-kvass esuka kufulawa we-rye kunye nembiliso
Ukulungiselela yakho yokuqala-inkqubo-nkqubo, nangona ilula, kodwa ide kakhulu, ngoko ke yabelane ngeentsuku eziliqela.
Izithako:
- ukuvuthwa kunye neerinki - 500 ml;
- amanzi - 8 ilitha;
- ushukela - 75 g.
Ukulungiselela
Kwibhakethi le-kvass kuyimfuneko ukulungiselela malunga ne-500 ml yemvubelo, ngoko thabatha umgubo we-rye nge-half-litre jar uze udibanise kunye neesipuni zeeshukela. Qala ngokukhawuleza uthele amanzi afudumeleyo, ulethe umxube womgubo kwindawo ephilileyo. Ukukhawulezisa inkqubo yokumisela isambulo kunokuncediswa kwimvubelo, kodwa kufuneka ikhunjulwe ingqalelo ukuba akulula ukuthatha i-taste yabo, kwaye ngoko ke, iinqabile (10-15 pcs.) Ingaba yinto enye, engahlambulukanga kwinqanaba. Yishiye inzonka kwisitya ngenani elingaphezu kwesigamu seelitha ekutshiseni iintsuku ezimbalwa, ngaphambi kokuthenga i-acid sage kunye nokwandisa umthamo.
Xa umhlaba usulungile, ungasetyenziselwa ukulungiselela iilitha ezili-10 ze-kvass. Ngenxa yoko, imbiliso iyahlanjululwa ngamanzi ukuya kulungelelaniso oluhle. Emva koko faka i-8-8.5 ilitha yamanzi ashushu kwi-pulp elungiselelwe. Gubungela isitya kunye nesiseko se-kvass lid, yimbole kwaye uyishiye malunga neeyure ezingama-4 ukuya ku-5 okanye kude kube yinto yonke epholile ukuya kuma-36-38 degrees. Emva kwithuba elithile, imvubelo yongezwa kwisiseko esilahliweyo. Emva kokungenisa i-ferment, i-container ene-kvass ifakwa kwakhona ekushiseni kwiiyure ezingama-6 ukuya kwe-7, kwaye iyancwiswa ngenyameko kwi-thick, ecocekileyo kwaye icolile ngaphambi kokusetyenziswa.
Le nkcazo kwisinkwa somgubo ococekileyo ungalungiselelwa ukusuka kumhlaba oseleyo (u-sourdough), uyifake kwisitya kwaye usebenze, udibanisa neethathu zezipuni zomgubo kunye neepuni ezimbini zeswekile.
Ukulungiselela i-kvass kwi-flour ye-rye yegwele
Imvubelo ye-kvass emhlophe evela kufulawa we-rye igcinwe ingaphantsi kweentsuku ezine. Le mbiliso ayifaki imvubelo yeshishini, kwaye ngoko inkqubo yokuvuthwa ingathatha ixesha elininzi, kodwa endleleni yokuphuma uya kufumana isiselo esisemzimbeni.
Izithako:
Ukuqala:
- umgubo werhasi - 145 g;
- ushukela - 10 g;
- amanzi 230 ml.
Kvass:
- amanzi - 2.8 ilitha;
- iigwele - 230 ml;
- "Dry" kvass - 7 tbsp. iipuni;
- ushukela - 115 g.
Ukulungiselela
Imvubelo kufuneka ilungiswe kwangaphambili, iintsuku ezingama-4 ngaphambi kokuxubusha izithako ze-kvass. Hlanganisa malunga nesiqingatha somgubo, isiqingatha samanzi onke kunye nesinki yeshukela. Shiya isitya semvubelo ekushiseni usuku lonke. Emva koko, i-ferment isondliwa ngeembini ezipuniweyo zomgubo, umlinganiselo omncinci wamanzi (ngokwaneleyo ukubuyisela ukuhambelana okunokwakheka) kunye noshukela. Sishiya olunye usuku. Phinda nenkqubo yokongeza izithako ezisele kunye nokuthulula kabini ngaphezulu.
Xa isilungele isilungele, ungaqhubeka kwaye ulungiselele i-kvass ngokwayo. Ukwenza oku, malunga ne-230 ml ye-starter kufuneka ihlanjululwe ngamanzi abandayo acwecwe kunye neswekile kunye ne-"kryss" kvass (isinkwa esincinci), esinokuthengwa kalula nasiphi na isitolo. Gubungela isitya kunye ne-kvass gauze uze ushiye ubushushu ngosuku olulandelayo. Emva kokuvuthwa kuqediwe, isiselo kufuneka sihlanjululwe kwisitya se-gauze ngokucophelela kunokwenzeka, ngaphandle kokuchaphazela i-sediment (sourdough) ngasezantsi. Emva kwe-percolation, isiselo esinokuphuzwa ngaphambi kokusetyenziswa, kwaye ushiye imbiliso efrijini kuze kube yilapho upheka ngokulandelayo, ukondla umgubo we-flour we-rye.