7. feb 2014 13:29
Mogoče lahko poizkusiš narediti t. i. domači 'kvas' oz. 'sourdough starter', ki se ga pripravlja iz ržene oz. v tvojem primeru brezglutenske moke (vendar ne vem, kako/če sploh se bo odnesel z brezglutensko moko). Več o tem si lahko prebereš v spodnjih povezavah.
Priprava lastnega kvasnega nastavka je sicer precej dolgotrajna, ampak končni kruh je sodeč po fotografijah res nekaj 'ekskluzivnega'.
Če se prav spomnim, se lahko domači kvas pripravi tudi iz že narejenega (starega?) kruha, vendar pa trenutno nimam pri roki povezave s postopkom priprave.
Mleko oz. mineralno vodo pa lahko tako ali tako zamenjaš z navadno (je pa dobro, če je filtrirana, kot si boš lahko prebrala spodaj).
Edit: Verjetno bo naslednja povezava še bolj prikladna od zgornjih....http://www.artofglutenfreebaking.com/2010/10/sourdough-starter-glu
Sama priporočam, da si za pripravo nastavka izbereš ajdovo moko (buckwheat flour), saj je verjetno najdostopnejša od naštetih tipov.
Odsek o pripravi (brez sprememb oz komentarjev, dodanih naknadno):
Sourdough Starter, Gluten-Free
-large glass, plastic, or pottery container–like a bowl, a jar, or a measuring cup–be sure it can hold about 6 cups of dough
-something porous (the starter needs to breathe) to cover the container with like cheesecloth or parchment paper that is poked full of holes (don't use aluminum foil or plastic wrap)
-One or more of the following whole grain gluten-free flours: Sorghum flour, Brown Rice flour, Amaranth flour, Garbanzo Bean flour (this seems to make the most sour starter), Millet flour (millet seems to create a less robust starter–I wouldn't recommend it for newbies), Quinoa flour, Teff flour, Buckwheat flour. Do not use a high starch flour like tapioca, sweet rice, or potato.
-Filtered Water (we have filtered water in our house that contains no chorine–and I think that does the best.) Your results may vary if you use non-filtered water.
-Organic red cabbage leaves (although I heard that people have had results w/non-organic as well, but I think using organic cabbage is best)
Note (1/30/14): I've been playing around with creating a starter from just the flour and water. In my first experiment, I used teff flour mixed with water. It worked beautifully! After about 48 hours of feeding and watering and stirring the teff flour and water, I got a lovely starter going. So, you can also play with this method and not use the cabbage. Please note that I've only done this with teff flour so far, so I can't give advice on how other flours work.
Place 1 cup (5 oz/140 g) of sweet sorghum flour (or whatever flour you use) and 1 cup (8 oz/230 g/250 ml) of filtered water in your container. Mix thoroughly (I've been using a whisk and it's worked well). Add 1 or 2 leaves of red cabbage. Mix those around with the flour-water slurry.
Cover with your porous material. You can also leave it open if you don't have fruit flies bopping around your kitchen like I do–leaving it open will encourage more lactic acid bacteria from your kitchen to land on the mixture. Leave it on your kitchen counter. Do not use aluminum foil or plastic wrap. I use parchment paper pierced all over with many pin pricks. You can also use cheesecloth.
Stir it every so often–no stress, just when you think about it (although try to stir it at least once during the 12 hours between feedings). About 12 hours later, add another 1 cup each of flour and water. Mix well. I use a whisk to mix the starter and it works quite well.
Repeat this process every 12-ish hours. After about 48 hours you should see some bubbling action in your starter. Important: The conditions in your kitchen may require a longer development process. Give it about 5 days before starting to worry. Once the bubbling action is definitely in place (wait another full day), then you can remove all of the cabbage leaves. Do not leave the cabbage leaves in there indefinitely.
Congratulations! Your starter is on its way. Now you need to feed it every 12 hours or so. Play around with the flours you feed it with–I've been alternating sorghum, brown rice, amaranth, millet, teff, and garbanzo bean flours. You can see and smell how each of these affects your starter. Try other ones that you have or like. From here on, it's a living thing that you shape and develop based on what you feed it (kind of like a baby).
Edit 2: Mogoče te utegne zanimati tudi naslednji video, in sicer gre za testo za pico iz...cvetačne moke :o
Life is war against boredom~
Sporočilo je spremenil(a) MiriBon dne 07. 2014 14:18