{"id":16438,"date":"2024-06-23T16:01:40","date_gmt":"2024-06-23T16:01:40","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=16438"},"modified":"2024-06-23T16:01:40","modified_gmt":"2024-06-23T16:01:40","slug":"what-is-sourdough-starter-and-how-to-make-sourdough-bread","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/cs\/science\/food-science\/what-is-sourdough-starter-and-how-to-make-sourdough-bread\/","title":{"rendered":"Kv\u00e1sek: Co to je a jak funguje?"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Co je to kv\u00e1sek a jak funguje?<\/h2>\n\n<p>Kv\u00e1sek je sm\u011bs mouky a vody, kter\u00e1 je fermentov\u00e1na divok\u00fdmi kvasinkami a bakteriemi. Tyto mikroorganismy poj\u00eddaj\u00ed cukry v mouce a produkuj\u00ed oxid uhli\u010dit\u00fd v plynn\u00e9 podob\u011b, co\u017e zp\u016fsobuje, \u017ee kv\u00e1sek bubl\u00e1 a zv\u011bt\u0161uje sv\u016fj objem. Kdy\u017e se kv\u00e1sek p\u0159id\u00e1 do t\u011bsta na chl\u00e9b, pom\u016f\u017ee t\u011bstu kynout a dod\u00e1 mu charakteristickou nakyslou chu\u0165.<\/p>\n\n<h2 class=\"wp-block-heading\">Jak vyrobit kv\u00e1sek<\/h2>\n\n<p>V\u00fdroba kv\u00e1sku je jednoduch\u00fd proces, ale vy\u017eaduje trochu \u010dasu a trp\u011blivosti. K v\u00fdrob\u011b kv\u00e1sku budete pot\u0159ebovat:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>1 \u0161\u00e1lek celozrnn\u00e9 p\u0161eni\u010dn\u00e9 mouky<\/li>\n<li>1 \u0161\u00e1lek vody<\/li>\n<li>\u010cistou sklen\u011bnou n\u00e1dobu nebo d\u00f3zu<\/li>\n<\/ul>\n\n<p>N\u00e1vod:<\/p>\n\n<ol class=\"wp-block-list\">\n<li>Sm\u00edchejte mouku a vodu ve sklenici a m\u00edchejte, dokud nevznikne hladk\u00e1 sm\u011bs.<\/li>\n<li>Voln\u011b p\u0159ikryjte sklenici ut\u011brkou nebo pap\u00edrovou ut\u011brkou a upevn\u011bte gumi\u010dkou.<\/li>\n<li>Um\u00edst\u011bte sklenici na tepl\u00e9 m\u00edsto (75-80 stup\u0148\u016f Fahrenheita) a nechte ji 24 hodin odst\u00e1t.<\/li>\n<li>Po 24 hodin\u00e1ch kv\u00e1sek prom\u00edchejte a polovinu vyho\u010fte.<\/li>\n<li>P\u0159idejte do kv\u00e1sku 1\/2 \u0161\u00e1lku celozrnn\u00e9 p\u0161eni\u010dn\u00e9 mouky a 1\/2 \u0161\u00e1lku vody a d\u016fkladn\u011b prom\u00edchejte.<\/li>\n<li>Op\u011bt voln\u011b p\u0159ikryjte sklenici a nechte ji odst\u00e1t dal\u0161\u00edch 24 hodin.<\/li>\n<li>Opakujte kroky 4-6 po dobu 5-7 dn\u016f nebo dokud kv\u00e1sek nebude bublav\u00fd a aktivn\u00ed.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\">Jak udr\u017eovat kv\u00e1sek<\/h2>\n\n<p>Jakmile m\u00e1te aktivn\u00ed kv\u00e1sek, je d\u016fle\u017eit\u00e9 jej spr\u00e1vn\u011b udr\u017eovat, aby z\u016fstal zdrav\u00fd a siln\u00fd. K \u00fadr\u017eb\u011b kv\u00e1sku budete pot\u0159ebovat:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pravideln\u011b ho krmit. Kv\u00e1sky je t\u0159eba krmit alespo\u0148 jednou t\u00fddn\u011b, ale \u010dast\u011bj\u0161\u00ed krmen\u00ed je lep\u0161\u00ed. Chcete-li sv\u016fj kv\u00e1sek nakrmit, jednodu\u0161e vyho\u010fte polovinu a p\u0159idejte 1\/2 \u0161\u00e1lku celozrnn\u00e9 p\u0161eni\u010dn\u00e9 mouky a 1\/2 \u0161\u00e1lku vody. D\u016fkladn\u011b prom\u00edchejte a nechte kv\u00e1sek st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b po dobu 12-24 hodin, ne\u017e jej pou\u017eijete.<\/li>\n<li>Uchov\u00e1vejte ho na tepl\u00e9m m\u00edst\u011b. Kv\u00e1sky preferuj\u00ed \u017eivot v tepl\u00e9m prost\u0159ed\u00ed (75-80 stup\u0148\u016f Fahrenheita). Pokud je va\u0161e kuchyn\u011b p\u0159\u00edli\u0161 studen\u00e1, m\u016f\u017eete sv\u016fj kv\u00e1sek um\u00edstit do tepl\u00e9 trouby se zapnut\u00fdm sv\u011btlem.<\/li>\n<li>Pravideln\u011b ho pou\u017e\u00edvejte. Nejlep\u0161\u00edm zp\u016fsobem, jak udr\u017eet kv\u00e1sek zdrav\u00fd, je pravideln\u011b ho pou\u017e\u00edvat. Pokud sv\u016fj kv\u00e1sek del\u0161\u00ed dobu nepou\u017e\u00edv\u00e1te, stane se neaktivn\u00edm a nakonec m\u016f\u017ee uhynout.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">\u0158e\u0161en\u00ed probl\u00e9m\u016f s kv\u00e1skem<\/h2>\n\n<p>Pokud m\u00e1te probl\u00e9my se sv\u00fdm kv\u00e1skem, m\u016f\u017eete vyzkou\u0161et n\u011bkolik v\u011bc\u00ed:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pokud v\u00e1\u0161 kv\u00e1sek nebubl\u00e1 nebo nekyne, m\u016f\u017ee b\u00fdt p\u0159\u00edli\u0161 studen\u00fd. Zkuste ho p\u0159esunout na teplej\u0161\u00ed m\u00edsto a krmit ho \u010dast\u011bji.<\/li>\n<li>Pokud v\u00e1\u0161 kv\u00e1sek \u0161patn\u011b zap\u00e1ch\u00e1, m\u016f\u017ee b\u00fdt kontaminov\u00e1n bakteriemi. Vyho\u010fte kv\u00e1sek a za\u010dn\u011bte znovu s nov\u00fdm.<\/li>\n<li>Pokud je v\u00e1\u0161 kv\u00e1sek p\u0159\u00edli\u0161 hust\u00fd, p\u0159idejte trochu vody. Pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00fd, p\u0159idejte trochu mouky.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Recepty na kv\u00e1skov\u00fd chl\u00e9b<\/h2>\n\n<p>Jakmile m\u00e1te zdrav\u00fd kv\u00e1sek, m\u016f\u017eete ho pou\u017e\u00edt k v\u00fdrob\u011b cel\u00e9 \u0159ady lahodn\u00fdch recept\u016f na kv\u00e1skov\u00fd chl\u00e9b. Zde je n\u011bkolik na\u0161ich obl\u00edben\u00fdch:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Jednoduch\u00fd kv\u00e1skov\u00fd chl\u00e9b:<\/strong> Jedn\u00e1 se o z\u00e1kladn\u00ed recept na kv\u00e1skov\u00fd chl\u00e9b, kter\u00fd je ide\u00e1ln\u00ed pro za\u010d\u00e1te\u010dn\u00edky. Je vyroben pouze z n\u011bkolika jednoduch\u00fdch ingredienc\u00ed a jeho p\u0159\u00edprava je snadn\u00e1.<\/li>\n<li><strong>Kv\u00e1sek \u017eitn\u00fd chl\u00e9b:<\/strong> Tento chl\u00e9b je vyroben z kombinace \u017eitn\u00e9 mouky a celozrnn\u00e9 p\u0161eni\u010dn\u00e9 mouky. M\u00e1 m\u00edrn\u011b nakyslou chu\u0165 a hustou, \u017ev\u00fdkac\u00ed konzistenci.<\/li>\n<li><strong>Kv\u00e1sek bagety:<\/strong> Tyto bagety jsou vyrobeny z t\u011bsta s vysokou hydratac\u00ed, kter\u00e9 jim dod\u00e1v\u00e1 k\u0159upavou k\u016frku a m\u011bkk\u00fd, vzdu\u0161n\u00fd vnit\u0159ek.<\/li>\n<li><strong>Kv\u00e1sek pizza k\u016frka:<\/strong> Tato pizza k\u016frka je vyrobena z kv\u00e1sku a je lahodnou alternativou k tradi\u010dn\u00ed pizza k\u016frce.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">V\u011bda o kv\u00e1sku<\/h2>\n\n<p>V\u011bda o kv\u00e1skov\u00e9m chlebu je komplexn\u00ed a fascinuj\u00edc\u00ed. Divok\u00e9 kvasinky a bakterie, kter\u00e9 kvas\u00ed kv\u00e1sek, produkuj\u00ed \u0159adu kyselin a p\u0159\u00edchut\u00ed, kter\u00e9 dod\u00e1vaj\u00ed kv\u00e1skov\u00e9mu chlebu jeho charakteristickou chu\u0165 a konzistenci. Druh mouky, kterou pou\u017e\u00edv\u00e1te, teplota t\u011bsta a d\u00e9lka procesu kva\u0161en\u00ed ovliv\u0148uj\u00ed kone\u010dn\u00fd v\u00fdsledek chleba.<\/p>\n\n<h2 class=\"wp-block-heading\">Kultura kv\u00e1sku<\/h2>\n\n<p>Kv\u00e1sek je z\u00e1kladn\u00edm potravin\u00e1\u0159sk\u00fdm artiklem v mnoha kultur\u00e1ch po cel\u00e1 stalet\u00ed. V n\u011bkter\u00fdch kultur\u00e1ch je kv\u00e1skov\u00fd chl\u00e9b pova\u017eov\u00e1n za symbol pohostinnosti a p\u0159\u00e1telstv\u00ed. V jin\u00fdch je vn\u00edm\u00e1n jako posv\u00e1tn\u00e1 potravina. Kv\u00e1sek je lahodn\u00e1 a v\u0161estrann\u00e1 potravina, kterou si mohou vychutnat lid\u00e9 v\u0161ech v\u011bkov\u00fdch kategori\u00ed.<\/p>","protected":false},"excerpt":{"rendered":"<p>Co je to kv\u00e1sek a jak funguje? Kv\u00e1sek je sm\u011bs mouky a vody, kter\u00e1 je fermentov\u00e1na divok\u00fdmi kvasinkami a bakteriemi. Tyto mikroorganismy poj\u00eddaj\u00ed cukry v mouce a produkuj\u00ed oxid uhli\u010dit\u00fd&hellip;<\/p>\n","protected":false},"author":6,"featured_media":23660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[1439,5505,622,113,63,21774,21775,97],"class_list":["post-16438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-bacteria","tag-bread","tag-fermentation","tag-food","tag-culture","tag-sourdough","tag-yeast","tag-science"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/16438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=16438"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/16438\/revisions"}],"predecessor-version":[{"id":16439,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/16438\/revisions\/16439"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media\/23660"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=16438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=16438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=16438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}