Domaci kvasac 2 duza metoda (Homemade yeast 2 long method)

Sastojci: 50g brašna, 25ml vode.

Priprema:

1.  Pomesati brasno i vodu. Ostaviti da stoji 48h.

2. Osvezavanje smese - odvojiti 50g ove smese i pomesati sa 25ml vode. Dodati 50g brasna. I ponovo promesati da se sjedini. Staviti u teglu, pokriti providnom folijom i izbusiti rupe. Cuvati ovu teglu pored voca na sobnoj temperaturi.

3. Ovaj postupak - osvezavanje brasna ponoviti narednih 30 dana.

Napomena: ako je sobna temperatura ispod 22 C treba ce vise vreme za fermentaciju. Koristiti flasiranu vodu. Kada se smesa utrostruci za 3 sata, od pocetne velicine, kvasac je gotov.

4. Sada je mozete cuvati u frizideru i osvezavati svakih pet dana. 

Kvasac : voda : brasno (1 : 0.5 : 1). Kvasac jedan deo, pola tog dela vode i jedan deo brasna. 

Na primer: 100g kvasca, 50 ml vode i 100g brasna.

Predlog: mozete napraviti Domaci kvasac.

Ingredients: 50g flour, 25ml water.

Preparation:

1. Mix flour and water. Let it stand for 48 hours.

2. Freshening the mixture - separate 50g of this mixture and mix it with 25ml of water. Add 50g of flour. And mix again to combine. Place in a jar, cover with transparent foil and drill holes. Store this jar next to the fruit at room temperature.

3. Repeat this procedure - freshening the mixture for the next 30 days.

Note: if the room temperature is below 22 C, it will take more time for fermentation. Use bottled water. When the mixture triples in size in 3 hours, the yeast is ready.

4. Now you can store it in the refrigerator and refresh it every five days.

Yeast : water : flour (1 : 0.5 : 1). One part yeast, half that part water and one part flour.

For example: 100g of yeast, 50ml of water and 100g of flour.

Suggestion: you can make Homemade yeast.