mature sour
Croatian translation: zrela (starter) kultura kvasaca
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 21:40 Jan 30, 2016 |
| English to Croatian translations [PRO] Food & Drink / organic food production | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: bonafide1313 Croatia Local time: 03:48 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 2 +1 | zrela (starter) kultura kvasaca |
|
| Summary of reference entries provided | |||
|---|---|---|---|
| |||
| Sour & dough |
|
Answers
34 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1zrela (starter) kultura kvasaca Explanation: zrela (starter) kultura kvasaca vješte domaćice koje to znaju napraviti to bi nazvale zreli kvas, mislim da je to ova "starter" kultura kvasaca, u ozbiljnoj literaturi nazivaju ih i kulturnim kvascima, al meni ko laiku to je malo smiješno :) http://artisanbaker.org/definition-sourdough http://www.tehnologijahrane.com/knjiga/kvasci-u-biotehnolosk... PDF]Proizvodnja vina od jabuka –„cider“ https://bib.irb.hr/.../690958.Proizvodnja_vina_od_jab... |
| |
Grading comment
| ||
| Login to enter a peer comment (or grade) | ||
Reference comments
44 mins |
| Reference Reference information: B. Mature Sour as a Starter Mature sour is used as a starter and the entire dough becomes a replenishment step. The level of starter added to the dough determines the dough fermentation time: the less starter is added, the longer time required to bring the dough to full maturity and the longer the proof times necessary. Typical amounts of flour in the starter range from 3% to 5%, sometimes as high as 10%, on the total flour formula. The bulk maturation period (floor time) is also affected by the temperature at which the dough is held. However, a temperature below 868F favors heterolactic fermentation, producing both lactic and acetic acids; lactic acid generated by homolactic lactobacilli predominates when fermentation is conducted above 86 8F. SOURCE: Handbook of Dough Fermentations |
| |
| Login to enter a peer comment (or grade) | ||
9 hrs |
| Reference: Sour & dough Reference information: Sourdough Sourdough bread Sourdough miche & boule.jpg Two round loaves of naturally leavened (sourdough) bread Type Bread Main ingredients Flour, water, sourdough culture, salt Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. ,,, https://en.wikipedia.org/wiki/Sourdough How to make sourdough bread By Patrick Ryan Sourdough breads use a fermented batter-like dough starter to make them rise and enhance their flavour. A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed' with more flour and water to use in future batches. http://www.bbc.co.uk/food/sourdough_bread -------------------------------------------------- Note added at 21 hrs (2016-01-31 18:43:44 GMT) -------------------------------------------------- Kvas / kiselo tijesto / Lievito madre / Sourdough starter jednostavno Kiselo tijesto / kvas 107 .. Cool Chef DajanaD 21.04.2012. Postoji više načina za njegovu pripremu, većinom se razlikuju u omjeru brašna i vode, a u nekima se osim ova dva osnovna sastojka dodaju i neki drugi sastojci, kao npr. voće ili jogurt da bi se lakše pokrenula fermentacija. Kad dobijete zreo kvas, neće vam više trebati svježi ni suhi (pivski) kvasac za pripremu dizanog tijesta za kruh, pizze, focaccie, kolače i sl. ili čak ako se i dodaje da potpomogne dizanju tijesta potrebna je puno manja količina. http://www.coolinarika.com/recept/kvas-kiselo-tijesto-lievit... "kiseli kvasac"? |
| |
| Login to enter a peer comment (or grade) | ||
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also:
Search millions of term translations