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<\/p>\nPr\u00edkaz znel jasne!\u00a0Zn\u00e1ma sa na m\u0148a obr\u00e1tila s jasnou \u0161pecifik\u00e1ciou „Na\u0161li mi intoleranciu mlieka a p\u0161enice, \u010do s t\u00fdm hodl\u00e1\u0161 robi\u0165“<\/p>\n
Hne\u010f mi pred o\u010dami prebehli balenia v\u0161etk\u00fdch be\u017en\u00fdch klasick\u00fdch, celozrnn\u00fdch muk, manitoba, \u0161palda, proste v\u0161etky s ktor\u00fdmi sa mne i kv\u00e1sku dobre pracuje. A s\u00fa z kola von! Nevad\u00ed, ke\u010f\u017ee ra\u017en\u00fd kv\u00e1sok m\u00e1m v kond\u00edcii, \u017ee by rozobral aj lepidlo na dla\u017ebu tak som za\u010dal duma\u0165 a kombinova\u0165. Lepok v tejto situ\u00e1cii nie je podstatn\u00fd, tak som za\u010dal sypa\u0165 – ra\u017en\u00e1 chlebov\u00e1 a ovsen\u00e1, samozrejme nesmie ch\u00fdba\u0165 poh\u00e1nka a aby to malo lep\u0161iu chu\u0165 tak som pridal pra\u017een\u00fd ja\u010dme\u0148. Nakoniec som sa e\u0161te rozhodol to faceliftova\u0165 na sucho popra\u017een\u00fdm sezamom.<\/p>\n
Ani jedna z pou\u017eit\u00fdch m\u00fak netvor\u00ed klasick\u00fa \u0161trukt\u00faru pe\u010diva preto som dal surovin\u00e1m viac \u010dasu a viac oper\u00e1ci\u00ed. Za\u010dalo to autol\u00fdzou (len voda s m\u00fakou, za\u010d\u00edna tvorba vlastn\u00fdch enz\u00fdmov, pretv\u00e1ranie v\u00e4zieb aglomer\u00e1tov m\u00faky …), n\u00e1sledne do slu\u017eby nast\u00fapil ra\u017en\u00fd kvas v plnej sile a ochote spolupracova\u0165. Ke\u010f\u017ee v ceste nie je \u017eiadna p\u0161enica, tak miesenie je jednoduch\u0161ie a krat\u0161ie, lebo nie je potrebn\u00e9 „na\u0165ahova\u0165“ lepkov\u00e9 v\u00e4zby, zas ale cesto menej dr\u017e\u00ed tvar a neodp\u00fa\u0161\u0165a zle nastaven\u00e9 mno\u017estvo vody. Pred hlavn\u00fdm kvasen\u00edm doplnen\u00e1 so\u013e, spom\u00ednan\u00fd sezam a nejak\u00e9 koreniny.<\/p>\n
Aby mali kvasinky viac \u010dasu, tak cesto putovalo na noc do chladu. \u017de kv\u00e1sok makal na pln\u00e9 pecky, sved\u010dil silne konvexn\u00fd tvar vrchn\u00e1ku r\u00fdchlokysky (vo\u013ene prelo\u017een\u00e9 – bol zdut\u00fd). Nakoniec som pre zmiernenie \u0161oku z diagn\u00f3zy zvolil formu kaiserky, \u010do pre konzistenciu cesta silno pripom\u00ednaj\u00facu plastel\u00ednu nebol v podstate \u017eiadny probl\u00e9m. Pred pe\u010den\u00edm som tie \u00fatvary zvlh\u010dil a posypal so\u013eou. Pe\u010denie u\u017e nebolo nijak problematick\u00e9 ani \u0161pecifick\u00e9.<\/p>\n
Prv\u00e1 foto ukazuje jednotliv\u00e9 m\u00faky a usaden\u00e9 kaiserky, \u010fa\u013e\u0161ia po upe\u010den\u00ed a posledn\u00e1 detail po rozlomen\u00ed. Tu vidno, \u017ee sa vytvorila celkom vhodn\u00e1 \u0161trukt\u00fara cesta aj napriek surovin\u00e1m<\/p>\n
<\/p>\n
Samozrejme treba doda\u0165, \u017ee bez p\u0161eni\u010dnej m\u00faky pe\u010divo nebude tak\u00e9 na ak\u00e9 s\u00fa konzumenti zvyknut\u00fd, ra\u017en\u00e1 zlo\u017eka d\u00e1va typicky nakyslast\u00fa chu\u0165, poh\u00e1nka zemit\u00e9 t\u00f3ny (toto zav\u00e1\u0148a somelierskym hodnoten\u00edm). Ver\u00edm v\u0161ak, \u017ee je to v r\u00e1mci mo\u017enost\u00ed alternat\u00edva hladovaniu. E\u0161te m\u00e1m v pl\u00e1ne pokusy s ry\u017eovou m\u00fakou o \u010dom budem samozrejme zvestova\u0165.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pr\u00edkaz znel jasne!\u00a0Zn\u00e1ma sa na m\u0148a obr\u00e1tila s jasnou \u0161pecifik\u00e1ciou „Na\u0161li mi intoleranciu mlieka a p\u0161enice, \u010do s t\u00fdm hodl\u00e1\u0161 robi\u0165“ Hne\u010f mi pred o\u010dami prebehli balenia v\u0161etk\u00fdch be\u017en\u00fdch klasick\u00fdch, celozrnn\u00fdch muk, manitoba, \u0161palda, proste v\u0161etky s ktor\u00fdmi sa mne i kv\u00e1sku dobre pracuje. A s\u00fa z kola von! Nevad\u00ed, ke\u010f\u017ee ra\u017en\u00fd kv\u00e1sok m\u00e1m v…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-480","post","type-post","status-publish","format-standard","hentry","category-novinky"],"_links":{"self":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/comments?post=480"}],"version-history":[{"count":2,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/480\/revisions"}],"predecessor-version":[{"id":485,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/480\/revisions\/485"}],"wp:attachment":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/media?parent=480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/categories?post=480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/tags?post=480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}