{"id":1311,"date":"2020-04-14T01:36:41","date_gmt":"2020-04-13T23:36:41","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=1311"},"modified":"2020-09-13T02:15:16","modified_gmt":"2020-09-13T00:15:16","slug":"domaci-kvasac","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/domaci-kvasac\/","title":{"rendered":"Doma\u0107i kvasac"},"content":{"rendered":"<p><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-e1586818538744.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1312 aligncenter\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-e1586818538744.jpg\" alt=\"Doma\u0107i kvasac\" width=\"720\" height=\"479\" \/><\/a><\/p>\n<div class=\"posno\">Posno<\/div>\n<h3><strong>Za doma\u0107i kvasac je potrebno strpljenje jer proces traje 5-7 dana, ali posao je izuzetno lak. Mo\u017eete i da ga zamrznete. S ovakvim kvascem testo narasta sporije, pa je najbolje da ga umesite uve\u010de, a ujutro pe\u010dete.<\/strong><\/h3>\n<p>Nedavno je bila aktuelna tema kvasca. Kako ga nije bilo, mnogi su po\u010deli da prave doma\u0107u varijantu ili da mese beskvasni hleb (bez pra\u0161ka za pecivo ili sode bikarbone) za koji je potrebno malo vi\u0161e ume\u0107a.<\/p>\n<p>Stari Rimljani su me\u0161ali bra\u0161no i vodu u jednakim razmerama, pokrivali platnom, ostavljali nekoliko dana da se \u201eukiseli\u201d (fermenti\u0161e), i takvim kvascem mesili hleb. Otprilike isti princip za dobijanje kvasca u ku\u0107nim uslovima va\u017ei i dan-danas.<\/p>\n<p><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-1-scaled-e1586819106515.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1316\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-1-scaled-e1586819106515.jpg\" alt=\"Doma\u0107i kvasac\" width=\"720\" height=\"540\" \/><\/a><\/p>\n<p>Jedina razlika je \u0161to, ukoliko \u017eelite da proces traje kra\u0107e, dodajete i malo \u0161e\u0107era. Nekad su doma\u0107ice, u stara vremena, kad je \u0161e\u0107er bio retkost a med nije pogodan za pravljenje kvasca, koristile vo\u0107e \u2013 na primer stave olju\u0161tenu koru jabuke, i posle dva-tri dana je izvade iz \u201ekvasca\u201d koji je na pola puta da postane pravi kvasac. Kvasac \u201epojede\u201d \u0161e\u0107er iz kore jabuke, tako da vam vi\u0161e nije potrebna.<\/p>\n<p>Jedan od na\u010dina je bio i da <strong>par\u010de starog dobro razmrvljenog hleba prelijete pivom i sa\u010dekate da fermenti\u0161e<\/strong>. Uostalom, hemijski gledano, pivo je \u2013 te\u010dni hleb.<\/p>\n<p>Sve biljke, pa i \u017eitarice, u sebi ve\u0107 sadr\u017ee kvasac. Va\u0161e je da ga aktivirate, tako \u0161to \u0107e ga bra\u0161no u kombinaciji s vodom odvojiti i po\u010de\u0107e fermentaciju pomo\u0107u skroba iz bra\u0161na.<\/p>\n<p><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-2-scaled-e1586819254910.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1317\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Doma\u0107i-kvasac-2-scaled-e1586819254910.jpg\" alt=\"Doma\u0107i kvasac\" width=\"720\" height=\"694\" \/><\/a><\/p>\n<p>Za doma\u0107i kvasac je potrebno malo strpljenja jer proces traje 5-7 dana, ali posao je izuzetno lak. Obavezni su staklena tegla, plasti\u010dna folija kojom \u0107ete pokriti teglu (uz nekoliko rupica da vazduh struji kako bi kvasac mogao da \u201edi\u0161e\u201d) i klju\u010dno \u2013 da bude toplo. Ako je hladno, slobodno teglu s doma\u0107im kvascem uvijte u \u0107ebe. Dobi\u0107ete <strong>starter (ili bazu ili maju, kako god da ga zovete)<\/strong> koji \u0107ete kasnije stalno \u201edohranjivati\u201d i tako uvek imati sve\u017e kvasac u ku\u0107i.<\/p>\n<h2 class=\"sastojci\">Sastojci<\/h2>\n<ul>\n<li>\u010da\u0161a bra\u0161na<\/li>\n<li>\u010da\u0161a mlake vode<\/li>\n<li>ravna ka\u0161ika \u0161e\u0107era<\/li>\n<\/ul>\n<p>Bra\u0161no, mlaku vodu i \u0161e\u0107er u tegli pome\u0161ajte da budu ujedna\u010dena smesa, pokrijte plasti\u010dnom folijom, izbu\u0161ite \u010da\u010dkalicom na nekoliko mesta i ostavite na toplom (dovoljna je i sobna temperatura). <strong>Direktna toplota ubija kvasac<\/strong>, tako da nije po\u017eeljno da teglu dr\u017eite u rerni, na radijatoru&#8230;<\/p>\n<div id=\"attachment_1313\" style=\"width: 730px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Drugi-dan-scaled-e1586818747570.jpg\"><img aria-describedby=\"caption-attachment-1313\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-1313 size-full\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Drugi-dan-scaled-e1586818747570.jpg\" alt=\"Doma\u0107i kvasac - drugi dan\" width=\"720\" height=\"540\" \/><\/a><p id=\"caption-attachment-1313\" class=\"wp-caption-text\">Doma\u0107i kvasac &#8211; drugi dan<\/p><\/div>\n<p><strong>Drugog dana<\/strong> dodajte pola \u010da\u0161e bra\u0161na i \u010detvrtinu do polovinu \u010da\u0161e vode, pa sve dobro izme\u0161ajte. <strong>Optimalno je da od svakog dodavanja bra\u0161na i vode pro\u0111e okvirno 24 sata<\/strong>, dakle, uvek u isto vreme dohranjujte kvasac.<\/p>\n<p><strong>Tre\u0107eg dana<\/strong> ponovite postupak. Trebalo bi da se na povr\u0161ini pojave mehuri\u0107i. To je znak da je fermentacija u toku. Naravno, ose\u0107a se i karakteristi\u010dan kiseli miris kvasca.<\/p>\n<div id=\"attachment_1314\" style=\"width: 730px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Tre\u0107i-dan-scaled-e1586818894138.jpg\"><img aria-describedby=\"caption-attachment-1314\" decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1314\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Tre\u0107i-dan-scaled-e1586818894138.jpg\" alt=\"Doma\u0107i kvasac - tre\u0107i dan\" width=\"720\" height=\"540\" \/><\/a><p id=\"caption-attachment-1314\" class=\"wp-caption-text\">Doma\u0107i kvasac &#8211; tre\u0107i dan<\/p><\/div>\n<p><strong>\u010cetvrtog dana<\/strong> opet ponovite postupak, a mo\u017eete ve\u0107 i da koristite kvasac, ali \u0107ete bolje rezultate posti\u0107i ako sa\u010dekate jo\u0161 malo. Ako primetite da gu\u0161\u0107i deo ostaje na dnu, a iznad njega je mnogo re\u0111i sloj, mo\u017eda i tamnije boje, ne brinite \u2013 sve je u redu. Potrebno je samo da sve dobro prome\u0161ate.<\/p>\n<p><strong>Petog dana<\/strong> bi trebalo da je kvasac znatno nado\u0161ao. Opet ga \u201enahranite\u201d i dobro prome\u0161ajte, kao <strong>i \u0161estog i sedmog dana<\/strong>, a tad ve\u0107 mo\u017eete i da ga koristite. Kvasac je duplo narastao u tegli, nema vi\u0161e neprijatan miris i sasvim je spreman za upotrebu.<\/p>\n<div id=\"attachment_1315\" style=\"width: 730px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Peti-dan-scaled-e1586818990125.jpg\"><img aria-describedby=\"caption-attachment-1315\" decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1315\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/04\/Peti-dan-scaled-e1586818990125.jpg\" alt=\"Doma\u0107i kvasac - peti dan\" width=\"720\" height=\"540\" \/><\/a><p id=\"caption-attachment-1315\" class=\"wp-caption-text\">Doma\u0107i kvasac &#8211; peti dan<\/p><\/div>\n<p><strong>Osnovna mera za hleb s doma\u0107im kvascem<\/strong> je: na 100 g doma\u0107eg kvasca ide 130-150 g bra\u0161na i tri \u010da\u0161e tople vode, kao i so po ukusu. S doma\u0107im kvascem testo narasta sporije, pa je najbolje da ga umesite uve\u010de, uvijete u plasti\u010dnu foliju, ostavite na sobnoj temperature sat-dva, zatim ga stavite u fri\u017eider i tek ujutro pe\u010dete hleb.<\/p>\n<p>Doma\u0107i kvasac mo\u017eete i da zamrznete. Podelite ga na koli\u010dine za me\u0161enje jednog hleba i zamrznite. Pred upotrebu ga samo odmrznite. Pored pe\u010denja, mo\u017eete da ga koristite i kao starter (maju, bazu) za drugo pravljenje doma\u0107eg kvasca.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Posno Za doma\u0107i kvasac je potrebno strpljenje jer proces traje 5-7 dana, ali posao je izuzetno lak. Mo\u017eete i da ga zamrznete. S ovakvim kvascem testo narasta sporije, pa je najbolje da ga umesite&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":1312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[282],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Doma\u0107i kvasac | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Za doma\u0107i kvasac je potrebno strpljenje (proces traje 5-7 dana). Mo\u017eete i da ga zamrznete. 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