Domaći kvasac koji se pravi od brašna i vode, ponekad sa dodatkom meda ili ulja, funkcioniše po istom principu kao i starter – aktivira prirodne kvasce i bakterije iz okoline i brašna. Nakon nekoliko dana fermentacije, masa postaje meka, lepljiva i spremna za dizanje testa.
Starter se obično koristi u receptima za hleb sa kiselim testom. On takođe nastaje od brašna i vode, ali se stalno “hrani” dodatnim brašnom i vodom kako bi mikroorganizmi ostali aktivni.
Starter može da traje mesecima i daje hlebu specifičan blago kiseo ukus i aromu.
Glavna razlika je u nazivu i nameni:
Domaći kvasac – pravimo ga po potrebi, obično za hleb koji želimo da se brzo digne, i ne mora stalno da se održava.
Starter – stalno aktivan, održava se redovnim “hranjenjem”, i koristi se za hleb sa specifičnim ukusom i teksturom.
U praksi, oba služe istoj funkciji – prirodnoj fermentaciji testa i dizanju hleba.
Kako da prepoznaš starter od domaćeg kvasca?
IZGLED
Starter:
Ima meku, sundjerastu i penušavu strukturu nakon osvežavanja.
Mogu se videti mali mehurići vazduha kroz masu – znak aktivne fermentacije.
Postepeno se povećava u volumenu (utrostručuje se nakon hranjenja ako je aktivan).
Domaći kvasac:
Može biti glatka i lepljiva masa, ali često nema toliko mehurića vazduha.
Dizanje može biti sporije, a struktura više zbijena, posebno ako se pravi samo jednom ili dva puta.
MIRIS
Starter:
Ima prijatan, blago kiseo, osvežavajući miris (fermentacija mlečne kiseline).
Nikada ne bi trebalo da miriše loše ili trulo; blag miris kiselosti je znak zdrave fermentacije.
Domaći kvasac:
Miris je neutralniji ili blago slatkasto, posebno ako je napravljen samo sa medom ili uljem.
Nema razvijenu kiselkastu aromu jer fermentacija nije dugo trajala.
AKTIVNOST
Starter: dizanje testa je postepeno, ali daje bogatu aromu i teksturu hlebu.
Domaći kvasac: dizanje može biti brže, ali hleb nema onu specifičnu aromu aktivnog kiselog testa - startera.
Homemade yeast, which is made from flour and water, sometimes with the addition of honey or oil, works according to the same principle as the starter - it activates natural yeasts and bacteria from the environment and flour. After a few days of fermentation, the mass becomes soft, sticky and ready to rise the dough.
Starter is usually used in sourdough bread recipes. It is also created from flour and water, but it is constantly "fed" with additional flour and water so that the microorganisms remain active.
The starter can last for months and gives the bread a specific slightly sour taste and aroma.
The main difference is in the name and purpose:
Homemade yeast - we make it as needed, usually for bread that we want to rise quickly, and it doesn't have to be constantly maintained.
Starter - constantly active, maintained by regular "feeding", and used for bread with a specific taste and texture.
In practice, both serve the same function - the natural fermentation of the dough and the rising of the bread.
How do you recognize a starter from homemade yeast?
LOOK
Starter:
It has a soft, spongy and foamy structure after refreshing.
Small air bubbles can be seen through the mass - a sign of active fermentation.
It gradually increases in volume (it triples after feeding if it is active).
Homemade yeast:
It can be a smooth and sticky mass, but often there are not so many air bubbles.
The rise can be slower and the structure more compact, especially if it is only made once or twice.
SMELL
Starter:
It has a pleasant, slightly sour, refreshing smell (lactic acid fermentation).
It should never smell bad or rotten; a slight sour smell is a sign of healthy fermentation.
Homemade yeast:
The smell is more neutral or slightly sweet, especially if it is made with only honey or oil.
It does not have a developed sour aroma because the fermentation did not last long.
ACTIVITY
Starter: the rising of the dough is gradual, but gives a rich aroma and texture to the bread.
Homemade yeast: rising can be faster, but the bread does not have that specific aroma of active sourdough starter.
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