{"id":64,"date":"2023-06-25T11:15:17","date_gmt":"2023-06-25T11:15:17","guid":{"rendered":"https:\/\/www.maiaartisanstudio.com\/?p=64"},"modified":"2024-09-28T07:22:40","modified_gmt":"2024-09-28T07:22:40","slug":"sourdough-starter-guide","status":"publish","type":"post","link":"https:\/\/www.maiaartisanstudio.com\/ro\/sourdough-starter-guide\/","title":{"rendered":"Ghidul pentru \u00eenceperea unui maiele de la zero"},"content":{"rendered":"

Sourdough Starter\/ Masa Madre\/ Saurteig\/Maia este fundamentul orc\u0103rui produs fermentat natural.<\/p>\n\n\n\n

Deci, ce este mai exact maiaua? Pe scurt, este un amestec fermentat de ap\u0103 si fain\u0103.<\/p>\n\n\n\n

Aceast\u0103 minunat\u0103 \u0219i simpl\u0103 combina\u021bie este folosit\u0103 ca \u0219i agent de cre\u0219tere \u00een toate produsele care necesit\u0103 dospire.<\/p>\n\n\n\n

Dar cum fun\u021bioneaz\u0103?<\/strong><\/p>\n\n\n\n

Prin amestecarea unui lichid cu fain\u0103, activ\u0103m bacteriiile bune \u0219i drojdiile naturale care se reg\u0103sesc in f\u0103in\u0103, mediul \u00eenconjur\u0103tor \u0219i chiar pe propria ta piele (deci este un lucru foarte bun s\u0103 iti folose\u0219ti m\u00e2inile goale \u0219i curate c\u00e2nd preg\u0103te\u0219ti maiaua, asta poate fi chiar semn\u0103tura ta personal\u0103). Odat\u0103 activat\u0103, \u00een general poate dura aproximativ 7 zile de hr\u0103niri constante, microorganismele produc dioxid de carbon, care ajut\u0103 la cre\u0219terea aluaturilor dospite.<\/p>\n\n\n\n

De ce trebuie s\u0103 hranesc maiua?<\/strong><\/p>\n\n\n\n

Dac\u0103 dore\u0219ti ca aceste microorganisme (drojdii si bacterii bune naturale) s\u0103 prospere, trebuie s\u0103 le furnizezi m\u00e2ncare. Aceast\u0103 m\u00e2ncare nu este nimic altceva dec\u00e2t fain\u0103 (glucide si amidon) \u0219i ap\u0103. De aceea ,o maia foarte bun\u0103 \u0219i activ\u0103, este hranit\u0103 o dat\u0103 sau de dou\u0103 ori pe zi.<\/p>\n\n\n\n

Ce fac dac\u0103 nu doresc sa hr\u0103nesc maiua at\u00e2t de des?<\/strong><\/p>\n\n\n\n

Este \u00een regul\u0103 \u0219i de \u00een\u021beles dac\u0103 nu dore\u0219ti sa \u00ee\u021bi hr\u0103ne\u0219ti maiaua at\u00e2t de des. Nu toat\u0103 lumea are timp s\u0103 o fac\u0103, sau poate nu are sens dac\u0103 faci p\u00e2ine doar o dat\u0103 pe s\u0103pt\u0103m\u00e2n\u0103 sau chiar mai rar. <\/p>\n\n\n\n

Maiaua este perfect capabil\u0103 s\u0103 supravie\u021buiasc\u0103 \u00eentr-un mediu rece, a\u0219adar o po\u021bi \u021bine la frigider. Eu \u00ee\u021bi recomand s\u0103 o hr\u0103ne\u0219ti m\u0103car o data pe s\u0103pt\u0103m\u00e2n\u0103, chiar dac\u0103 nu pl\u0103nui\u0219ti s\u0103 faci p\u00e2ine, sau chiar s\u0103 o deshidratezi.<\/p>\n\n\n\n

Maiaua ta va acumula foarte mult\u0103 aciditate \u00een frigider, iar dac\u0103 este \u021binut\u0103 mult prea mult timp far\u0103 a fi hr\u0103nit\u0103, va \u00eencepe s\u0103 dezvolte un miros aseman\u0103tor cu cel de aceton\u0103, \u0219i va forma un lichid de culoare \u00eenchis\u0103 la suprafa\u021b\u0103. Acest lichid poart\u0103 denumirea de \"hooch\", este normal s\u0103 se formeze, \u0219i chiar poate fi remediat.<\/p>\n\n\n\n

Acest lichid apare datorit\u0103 procesului de fermentare, practic bacteriile care tr\u0103iesc in maiaua ta nemaiav\u00e2nd m\u00e2ncare proasp\u0103t\u0103, \u00eencep s\u0103 produc\u0103 alcool.<\/p>\n\n\n\n

Dac\u0103 dore\u0219ti s\u0103 re\u00eenvii maiaua dup\u0103 ce a produs acest lichid, po\u021bi face acest lucru sco\u021b\u00e2nd-o de la frigider, po\u021bi arunca lichidul sau \u00eel po\u021bi amesteca \u00eenapoi, \u0219i \u00eencepe s\u0103 hr\u0103ne\u0219ti cu ap\u0103 \u0219i f\u0103in\u0103. Acest proces poate dura o perioada, \u00een special dac\u0103 maiua ta a stat o perioada lung\u0103 la frigider. Continu\u0103 s\u0103 o hr\u0103ne\u0219ti constant, \u0219i urmare\u0219te-i activitatea. Dac\u0103 dupa o s\u0103pt\u0103m\u00e2n\u0103 - dou\u0103 de hr\u0103niri \u00een fiecare zi, nu \u00ee\u0219i dubleaz\u0103 volumul, atunci \u00ee\u021bi sugerez s\u0103 \u00eencepi o maia nou\u0103.<\/p>\n\n\n\n

Cum facem un starter de maia de la zero?<\/strong><\/p>\n\n\n\n

Ingrediente<\/strong><\/td><\/tr>
F\u0103in\u0103 (f\u0103in\u0103 alb\u0103, f\u0103in\u0103 de secar\u0103, f\u0103in\u0103 integral\u0103 de gr\u00e2u)<\/td>Ap\u0103 (la temperatura camerei\/rece\/cald, \u00een func\u021bie de temperatura ambiental\u0103)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Ustensile<\/p>\n\n\n\n

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  • Borcan<\/li>\n\n\n\n
  • Spatul\u0103\/Lingur\u0103\/B\u0103\u021b de lemn<\/li>\n<\/ul>\n\n\n\n
    Program<\/strong><\/td><\/tr>
    Ziua 1<\/td>Amestec\u0103 20 de grame de ap\u0103 cu 20 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 2<\/td>Arunc\u0103 20 de grame din amestecul precedent \u0219i hr\u0103ne\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 3<\/td>Arunc\u0103 80 de grame din amestecul precedent \u0219i hrane\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 4<\/td>Arunc\u0103 80 de grame din amestecul precedent \u0219i hrane\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 5<\/td>Arunc\u0103 80 de grame din amestecul precedent \u0219i hrane\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 6<\/td>Arunc\u0103 80 de grame din amestecul precedent \u0219i hrane\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr>
    Ziua 7<\/td>Arunc\u0103 80 de grame din amestecul precedent \u0219i hrane\u0219te cele 20 de grame r\u0103mase cu 40 de grame de ap\u0103 \u0219i 40 de grame de f\u0103in\u0103<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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