Gurasar Rye suna shahara a Jamus kuma yawancin girke-girke masu yawa sun yawaita. Wannan yana amfani da kusan kashi 50 cikin dari na hatsin rai tare da wani ƙanshi mai ƙanshi don ƙirƙirar gurasar gurasa mai dadi amma mai dadi .
Saboda wasu wurare a Amurka suna daukar nauyin hatsin hatsin hatsi kawai a cikin shaguna, a nan wata hanya ce ta cire wasu daga cikin rassan don cimma burin gurasa. Kuna iya amfani da hatsin rai mai rai ko matsakaici na hatsin rai da sakamako mai kyau, ma.
Bayanan kula akan Rye Sourdough Bread
Sourdough a cikin Jamusanci definition yana dauke da mafi yawa a matsayin kwayan cuta bangaren, "Milchsäurebakterien" ko Lactobaccillus , da kuma yadda suke shafi gurasa da kuma kullu dandano. Daji yisti bangaren ba a yin nazarin kamar yadda yalwar yisti yake karawa da kusan dukkanin kullun don tabbatar da daidaituwa.
Rye tsire-tsire sun dogara ga acid acetic acid da lactic acid don dandano, yayin da yaduwar alkama yayi kyau tare da kamfanonin lactic acid, wanda ya haifar da dandano mai dadi. Ba kawai dandano ba, amma hanyar da kullu ya yi a cikin tanda kuma yana da 'yar dan Adam bayan yin burodi da adadin acid a cikin kullu.
Acetic acid an samo shi ne a cikin ƙananan zafin jiki (kamar wannan girke-girke) da kuma a cikin dakin da zazzabi (24 ° C ko 75 ° F) yayin da aka kafa acid lactic acid a cikin gurasa mai tsabta (100% hydration) da yanayin zafi (28 ° C ko 82 + ° F ).
Saboda yawancin binciken da ake yi don bunkasa ingantaccen bakeries, baker din gidan yana da dan kadan. Duk da haka, wani abincin da aka ba da hatsin rai zai yi maka alheri a cikin girke-girke gurasar girke-girke da kuma alkama-mai yalwataccen yalwa a cikin girke-girke na alkama. Idan kuna so kuyi gurasa mai yawa, sai ku yi ƙoƙarin ganowa ko fara farawa tare da hatsin rai . In ba haka ba, ƙwayayyen gargajiya zai yi kyau don farawa.
Abin da Kayi Bukatar
- Ga Rye Sponge:
- 2 1/4 kofuna waɗanda 300 grams hatsin rai gari
- 1 kofin / 250 grams ruwa
- 2 T / 30 grams sourdough Starter
- Ga Kullan Karshe:
- 2 3/4 kofuna / 340 grams gari na gari
- 3/4 kofin / 200 grams ruwa
- 2 tsp./12 grams gishiri
- 1 tsp./4 grams yisti nan take
- 2 tsp./7.5 grams diastatic malt foda (samuwa a Bobsredmill.com)
- 1 Tbsp. sha'ir malt syrup (ko haske
- molasses )
Yadda za a yi shi
- Idan kana da buhu na ƙwayar hatsi ko gurasar dutse, toshe shi ta hanyar tsirrai mai kyau (1 mm ko 1/32 inch mesh) da kuma amfani da rabo waƙa don wannan kullu. Tsayar da launi da manyan ɓangarori na fashe hatsin rai don ɓawon burodi. Kuna buƙatar satar wani kofin ko don haka, don samun kofuna na 1 na 4 na hatsin rai (300 grams). Idan kana da matsakaici ko haske mai hatsin rai, kada ka sieve.
- Mix da hatsin nama da kofin (250 grams) na ruwa da kuma game da 2 tablespoons na hatsin rai (30 grams) wanda zai iya zo madaidaiciya daga firiji. Ciyar da farawa , yayin da kake a ciki, to komawa firiji.
- Lokacin da waɗannan nau'o'i uku ke tsabtace shi, rufe tare da murfi ko filastik kuma ya bar shi a cikin zafin jiki (game da 75 ° F) na tsawon sa'o'i 16. Idan yana da zafi fiye da 75 ° F, za ka iya bar shi ya daɗe kadan.
- Ba za ku ga wani canji na jiki a cikin rigar, kullu mai tsumma ba, amma ya kamata ku ji wari mai karfi, ƙanshi.
- Yi amfani da dukkan hatsin rai da kuma ƙara sauran sinadaran. Haɗa tare da mai haɗin gwaninta don kimanin minti 7 akan ƙananan tare da ƙugiya mai ƙullu.
- Juya kan jirgi mai tsafta kuma ku durkushe tare da hannayen ku. Gurasar mai tsayayye ne amma tsalle, wetting hannuwanku zai kiyaye shi daga mawuyaci mugunta. Form a cikin wani ball, sanya a cikin kwano da kuma rufe tare da zane m don minti 30 a dakin da zazzabi. Za ku iya ganin wani tashi.
Don raguwa : A kan jirgin mai sauƙi, dafa kullu a cikin 100 gilashin gram, an lalata zuwa gindin gyare-gyare da kuma siffar cikin baguettes 4 cikin dari. Sauke waƙa a cikin ruwa sa'annan a mirgine a cikin rassan rye bran ko kawai mirgine a cikin wani farin gari don kallon ido (babu ruwa). Yana sanyawa 11.
Don burodi: Raba kullu cikin sassa biyu kuma a cikin siffar (pictorial) ko batard (video). - Bari burodi ko juyayi tashi tsawon minti 70 a kan takarda, wanda aka rufe da zane mai laushi.
- Turar da aka yi dashi, zai fi dacewa da dutse mai yin burodi, na minti 60 a 450 ° F.
- Slash rolls ko gurasa tare da gurgu ko razor ruwa.
- Sanya takarda da rubutun a kan dutse mai yin burodi, idan za ka iya. Gasa tare da tururi (minti 5) don tsawon minti 25 zuwa 30 (gurasa 40 zuwa 50) kuma kunna tanda zuwa 400 ° F idan kun saka kullu a cikin tanda.
- Cool gurasa a kan rakoki don ƙananan ɓawon nama da kuma ci ko daskare kamar yadda kake so. Rubutun suna yin gurasar gishiri a lokacin da aka yanka su cikin yanka.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 115 |
| Total Fat | 4 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 2 g |
| Cholesterol | 0 MG |
| Sodium | 809 MG |
| Carbohydrates | 18 g |
| Fiber na abinci | 2 g |
| Protein | 3 g |