Lub tsev leaven rau rye qhob cij

Cov qhob cij yog ib yam khoom noj ua khoom qub. Nws tuaj yeem ua los ntawm kev pub mov lossis kib mov. Nws cov khoom xyaw tseem ceeb yog hmoov nplej thiab dej, thiab ntxiv - poov xab, ci hmoov, qab zib, ntsev. Poov ua mov paj rau lub ncuav tau siv rau ntau tshaj li ib puas xyoo, txawm tias thawj lub hauv paus ntawm khob cij yog cov keeb xyaw. Ancient Tim lyiv teb chaws yog suav tias yog lub teb chaws twg los ntawm khob noom cookie poov xab ua ntej.
Niaj hnub no, xws li khob cij tau ua tus tshaj plaws thoob plaws lub ntiaj teb. Ua ntej, cov khoom ua rau muaj poov xab pib hauv tebchaws USA. Ntawm no qhov ci ceev yog ntawm qhov tseem ceeb. Tom qab tag nrho, qhov no yog raws li cov nyiaj. Thiab nyob rau hauv Teb chaws Europe, on qhov tsis tooj, poov tshuaj tsis tau siv rau ib lub sij hawm ntev. Lawv nyiam cov lus qhia thaum ub rau cov mov mog, vim nws siv cov kab keeb. Tab sis raws li ib tug ntawm kev nrhiav ntawm yooj yim recipes thiab lub ceev ntawm qhob cij ntau lawm, poov tau noj paus nyob rau hauv nws daim ntawv thov no. Tom qab cov khob noom cookie ua kom yooj yim dua, nws tsis tas yuav ntxiv dag zog ua noj. Tab sis qee cov cooks, leej twg txaus siab rau qhov tseeb ntawm txoj kev ua zaub mov hauv tsev, ua rau nws tsis tov, thiab tsis ua poov xab.
Cov kabmob fermented yog cov hauv paus ntawm cov txivneej. Qhov tshwm sim ntawm lawv txoj kev ua si tseem ceeb yog kev loj hlob ntawm qhov chaw qaub mis, uas yog li tsim nyog rau cov keeb. Cov roj ntsha-kua mis muaj sia nyob hauv cov huab cua. Yog li ntawd, lub leaven yog npaj los ntawm rye hmoov, thiab nrog dej thiab cua, qhov kev xav tau ua tiav. Txawm hais tias dhau los, ntau centuries dhau los, cov cij qaub ncaug rau hauv dej los yog mis nyuj los ua qaub mis, thiab cov kab mob acetic acid, uas yog thawj theem ntawm kev npaj cov keeb. Hnub no qhov no hu ua ntuj fermentation. Tab sis hom no tsis yog siv hauv ntau lawm vim kev qeeb qeeb. Tab sis leaven muaj ntau qhov zoo vim yog qhov tseeb uas nws siv tau ntau zaus thiab ntev.

Poov xab tseem tuaj yeem koom tes rau hauv kev npaj ntawm leaven. Lawv tuaj ntawm no nrog cua thiab hmoov nplej. Tab sis lawv cov kev koom tes hauv tus txheej txheem yog tsis tseem ceeb. Tom qab cov txiv lwj pom lawm, muaj coob leej tsis siv cov keeb. Yog li ntawd, tam sim no peb tsis muaj kev xav tias cov qaub saj ntawm qhob cij. Rye cij, siav nyob rau hauv cov keeb, muaj tsis muaj classical "poov xab" tsis hnov tsw. Cov keeb rau rye mov pub rau koj kom cia nws ntev. Qhov no tsis tuaj yeem hais ntawm nws cov kwvtij nplua nuj. Rye starter tsis ua teeb meem nyob rau hauv ua noj ua haus, tab sis yuav siv sij hawm me ntsis ntev tshaj li cov poov xab opara. Nws yog tam sim no tsuas yog siv rau cov uas ua ncuav nyob rau hauv tsev. Cov neeg pabcuam noj qab haus huv zoo siab heev ntawm nws.
Cov kua zaub rau cov rye cij muaj cov khoom xyaw nram qab no:
- rye hmoov;
- ib tug fermented mis nyuj nrog cov kab mob (yogurt los yog yogurt);
Dej.
Mix 100 gr. Rye hmoov ua ke nrog 100 ml ntawm dej sov. Ua kom zoo thiab npog nrog phuam. Cov dej sib tov no yuav tsum muab rau 24-48 xuab moos tom 21-25 degrees sab hauv tsev. Qhov siab dua qhov kub thiab txias, tsawg lub sij hawm nws yuav siv sij hawm.

Cov keeb rau rye qhob cij yuav tsum nce me ntsis hauv ntim thiab "ua si".
Tom qab ntawd koj yuav tsum ntxiv 100 ml ntawm tib fermented mis nyuj khoom txhua hnub nrog rau ntxiv ntawm 100 gr ntawm rye hmoov. Ua li no ua haujlwm rau peb hnub. Tiam sis yog tias lub tsev txias, koj tuaj yeem "noj" dua rau yav tom ntej. Tam sim no koj tuaj yeem ci qhob cij.
Qhov pib rau rye qhob cij, yog tsim nyog, muab cia rau hauv ib lub khob iav nrog lub hau kaw nruj nreem rau hauv lub tub yees lossis hauv qhov cub. Nws yuav tsum tau "noj" raws li tau piav saum toj no yuav tsum yog 1 lub sij hawm rau ib lub lim tiam, thiab yeej ua ntej, yuav ua li cas mus ci qhob cij, cov ces nws yuav lossi nyob rau ntawm koj cov ntsis ntiv tes thaum lub sij hawm, npaj los siv. Vim rau qhov daim ntawv rov ntxiv ntawm cov txee lub neej ntawm lub keeb yuav luag tsis ua li cas nws yog xwb.