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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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 Posted: Mon Feb 16, 2009 9:31 am Post subject: |
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| Art wrote: |
¿Precisamente cómo se hace levadura en casa? |
art, ¿te refieres de masa fermentada? |
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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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| Posted: Mon Feb 16, 2009 9:53 am Post subject: |
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| granda wrote: |
Bob, you must have a lot of free time in your hands.
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granda, eso es un mito { que hacer pan tarda mucho tiempo }. la verdad es hago una barra ahora para mañana. hacer la masa tarda diez minutos {total, con pausas pequeñas}. y entonce alrededor 2-3 horas para aumentar, y 2 horas más para hornear. pero puedes hacer cualquiera entretanto; no tienes que vigilar el pan como niños retozando. that *stuff* just work by itself. un milagro verídico. todos veces. p.d. cuando vas a oler tu primero pan sale el horno vas a estar enviciado. ¡cuidado! |
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Bob
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Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
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| Posted: Mon Feb 16, 2009 10:23 am Post subject: |
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I work as a biology professor who is fortunate enough to have formal responsibilities only three days a week. My wife often says that I have far too much free time, but the truth is that work is not really work when it is fun and you can do it more or less when you want to.
I like to cook and I bake a bit from time to time, but I am generally regarded as a much better pastry chef than I am a baker.
Life is too short not to have fun. |
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granda
Joined: 24 Sep 2007
Posts: 103
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| Posted: Mon Feb 16, 2009 2:33 pm Post subject: |
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I've baked bread three or fourth times. Somebody gave me a cookery book with a breadmaking recipe. You are right I doesn't take much time to prepare the dough and to bake it. I even experimented and once I baked a banana and honey bread and a walnut bread.
The good thing of this bread is that last quite longer in comparison with the ones bought in a bakery.
What I was meaning about the free time is about Bob's comments and keep alive liveculture for years. Among my friends I am famous for not being able to keep plants alive for long. |
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Art
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Joined: 17 Feb 2003
Posts: 4083
Location: Maryland
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| Posted: Tue Feb 17, 2009 12:29 am Post subject: |
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| tierradenadie wrote: | | Art wrote: |
¿Precisamente cómo se hace levadura en casa? |
art, ¿te refieres de masa fermentada? |
No, I was asking how you make the yeast or whatever leavens your bread. Perhaps Bob already answered the question by referring to a sourdough starter?
I make bread regularly. I used to make six or so pounds of bread at a time by hand. It would make a mess and take all morning. Then bread machines arrived. That really saves time. But I still take the dough out of the machine to bake it in the over because I prefer long skinny loaves.
You're right that freshly baked bread is addictive.
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No, estaba preguntando sobre cómo haces la levadura o cualquier cosa que usas para hacer que el pan crezca. Tal vez Bob ya respondiera a la pregunta cuando hizo referencia a una masa fermentada de para pan?
Hago pan con regularidad. Solía hacía seis o más libras de pan a la vez por mano. Hizo mucho desorden y me costaba toda la mañana. Luego llegaron las máquinas de pan, y realmente ahorran tiempo. Pero todavía saco la masa de la máquina para cocerlo en el horno porque me gusta más barras largas y flacas.
Tienes razon que el pan fresco crea adicción. |
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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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| Posted: Tue Feb 17, 2009 9:00 am Post subject: |
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| Bob wrote: | | I work as a biology professor who is fortunate enough to . |
bob, ¿has hecho ya levadura de cerveza? siempre he querido hacerla, pero aún no sé cómo. que lastima. |
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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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| Posted: Tue Feb 17, 2009 9:27 am Post subject: |
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| granda wrote: |
What I was meaning about the free time is about Bob's comments and keep alive liveculture for years. |
granda, ¡es tan fácil! la verdad es a hacer como se llama "the sponge" es lo más fácil medida en el proceso de hornear pan. y se puede 'abusar' la (levadura) madre bastante. se puede alimentarla cada día, como yo hago { horneo diariamente }, o tan poco como semanal { o ni siquiera tan a menudo - todo depende de varios factores }. para alimentar la madre simplemente necesitas añadir agua y harina. { yo suele dejo un poco masa en el pote de la levadura fermentada y añado 2-3 cucharadas de harina y un poco agua. dos días después estás listo para liftoff, to make that sponge fly }. tschüß, peter |
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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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| Posted: Tue Feb 17, 2009 9:30 am Post subject: |
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| Art wrote: |
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No, estaba preguntando sobre cómo haces la levadura o cualquier cosa que usas para hacer que el pan crezca. |
art, uso masa fermentada - casero { véase arriba }. |
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Bob
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Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
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| Posted: Tue Feb 17, 2009 12:00 pm Post subject: |
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| No, I've never tried using beer strains of yeast to make bread, but I see no reason why it wouldn't work. Pan liquido, after all. |
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tierradenadie
Joined: 27 Oct 2008
Posts: 253
Location: nyc
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| Posted: Wed Feb 18, 2009 10:23 am Post subject: |
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| Bob wrote: | | No, I've never tried using beer strains of yeast |
cometí un error. i am getting a bit lost in the woods/worlds of all those new words out there. tenía toda la intención de hablar de:
http://en.wikipedia.org/wiki/Nutrition
parece no hay una palabra en castellano para "nutritional yeast" { "nährhefe" in alemán } ; ¿puede ser?
llevo mucho tiempo buscar para una instrucción a fabricar nut-yeast en casa. tal vez alguien aquí sabe. { even a way to whip up brewers-yeast would make my day - también estaré feliz a descubrir a hacer levadura de cerveza - hablo de forma "debittered" brewer's yeast, que, mezclado con leche etc tiene un sabor de postre! es muy dulce, no broma, trátalo }. |
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Bob
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Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
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| Posted: Wed Feb 18, 2009 10:30 am Post subject: |
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The only word I know is "levadura."
The species of yeast most commonly encountered in the EEUU is Saccharomyces cerevisiae (beer yeast, in the literal sense), various strains of which are used in brewing, baking, etc. The wild yeasts in sourdough start may be different species altogether.
My German is quite limited. I can read scientific articles, but that's about it. |
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