Kukhona izithako ezine zesinkwa esisodwa oyidingayo ngempela: ufulawa, imvubelo, amanzi, nosawoti. Zonke ezinye izithako kukhona ukwengeza ukunambitheka, ukudla okunomsoco, umbala, nokushintsha izici ze-crumb. Ukuze ube yi-baker isinkwa esihle, kufanele uqonde kancane kancane isayensi ukuthi lezi zithako zihlangana kanjani ukwakha ukuthi i-airy, isinkwa esilula nesithenda esiphelele kodwa okweqile. Nakhu okufakwe imvubelo yesinkwa ngesinkwa noma inhlama:
Umfula
Umfula uhlinzeka ngesakhiwo somkhiqizo. I-gluten, noma amaprotheni, ngofulawa, ihlanganisa ukwakha iwebhu ukuthi igibe ama-bubbles emoyeni namaqoqo. I-starch e-ufulawa isetha njengoba ithola ukufaka nokusekela isakhiwo. Esikhathini sesinkwa sezinkwa, sifuna okuningi okwakhiwa kwe-gluten, ngoba yakha iwebhu elula egibela i-carbon dioxide ne-steam ngesikhatsi sokubhaka, ukunikeza isinkwa ukuthungwa kwayo (okubizwa nangokuthi 'crumb'). Amafutha neshukela asiza ukuvimbela ukubunjwa kwe-gluten. Kukhona ushukela olula otholakala ofulawa, odla imvubelo. Ngakho-ke uma une-recipe yesinkwa ngaphandle komthombo weshukela, lokho kulungile - imvubelo iyoba neyanele ukuze 'idle' kusuka kufulawa. Izikhathi ezikhulayo zizobe zinde.
Ufulawa wesinkwa ufulawa ophezulu weprotheyini, futhi uveza isinkwa esinomthamo ophakeme ngoba uqukethe gluten elula kakhulu. Izinkwa ezenziwe ngofulawa lwesinkwa ziphumula imizuzu engu-10-15 emva kokuphakama ngaphambi kokufaka izinkwa ngakho i-gluten ixosha kancane futhi inhlama ilula ukusebenza.
Ufulawa owenzelwe yonke into usebenza kahle kakhulu ngezinkwa eziningi. Imifino yonke engenayo ayinayo gluten eningi ngoba kunezinye izithako ezinjenge-bran kanye ne-germ ezithola phakathi kwama-molecule we-gluten. Ukudla okuphelele okusanhlamvu kuvame ukuhlanganiswa nesinkwa noma ufulawa wonke owenzelwe ukwenza okungcono kakhulu.
Amafutha
Ama-molecule amafutha ama-gluten ama-molecule ngakho akakwazi ukuhlanganisa kalula, okufaka isandla ekuthandeni komkhiqizo oqediwe.
Izinkwa zesinkwa ezinezinga eliphakeme lamafutha kuya kufulawa zithenda kakhulu, aziphakamisi phezulu futhi zibe nomuzwa ovelele kakhulu. I-fat inikeza futhi ukunambitheka kwesinkwa, futhi isisiza isinkwa sibe nsundu ngenkathi sibhaka.
Ushukela
I-Sugar ineza ubumnandi, futhi ifaka isandla ekugqanyeni komkhiqizo. Indima eyinhloko ushukela ezinkwa zesinkwa ukuhlinzeka ngemvubelo. Njengoba imvubelo ikhula futhi ikhula, isebenzisa ushukela, yenza ama-carbon dioxide no-alcohol, okunikeza isinkwa isinamathisela. I-Sugar ithembisa isinkwa ngokuvimbela i-gluten ukuthi ingafaki. Ushukela uphinde ubambe umswakama kumkhiqizo oqediwe.
Amaqanda
Amaqanda ayisigungu esilisayo futhi izikhupha zifaka amafutha ukuthungwa kwethenda nokukhanya. Izikhupha nazo zisebenza njenge-emulsifier ye-smooth and even texture kumkhiqizo ophelile. Uma amaqanda amaningi asetshenziswa, afaka isandla ku-flavour yomkhiqizo oqediwe.
Liquid
Liquid kusiza ukuthwala ama-flavourings kuwo wonke umkhiqizo, ihlanganisa izibopho ze-gluten, futhi iphendula nesitashi emaprotheni ngesakhiwo esiqinile kodwa esilula. Ama-liquid asebenza njenge-steam ngesikhatsi sokubhaka, okufaka isandla esimeni somkhiqizo. Imvubelo idinga uketshezi ukuze kuthuthukiswe, ukukhiqiza, ukuphindaphinda, nokufometha ngezakhi ezenza isinkwa siphume.
Usawoti
Usawoti uqinisa gluten, futhi ungeze ukunambitheka. Usawoti uthuthukisa ama-flavour. In isinkwa isinkwa, usawoti kusiza ukulinganisela umphumela imbiliso ngakho isinkwa akavuki ngokushesha kakhulu.
Imvubelo
Imvubelo isitshalo esisodwa esisodwa, esitholakala esimweni esomile, isixube esheshayo, futhi siphile amaqebelengwane. In isinkwa ngesilwane, imvubelo yanda futhi ikhula ngokusebenzisa ushukela etholakalayo namanzi, ukunikeza carbon dioxide kanye ethyl utshwala (ukuvutshelwa). Uma nje umoya ukhona, imvubelo iyanda.
Ezokupheka zesinkwa lapho isinkwa siphume okwesibili, utshelwe ukuba 'ugobe phansi' inhlama. Lokhu kuhlukanisa amaqoqo amancane noma amakoloni emilenze yemvubelo ukuze bakwazi ukungena emoyeni nokudla okungaphezulu, yingakho ukukhuphuka okwesibili kuvame ukufinyeleleka kunokwanda kokuqala.
Uma ngingathola amaqebelengwane abukhoma, ngithanda ukuwasebenzisa ngoba ngicabanga ukuthi ukunambitheka kungcono.
Nokho, i-cake imvubelo yezinkwa ngokushesha, ngakho ngizama ukuyisebenzisa ngosuku lokuthenga. Ungakwazi ukuqeda imvubelo yekhekhe. Ukukhetha kwami kwesibili kuyisimiso esomile esomile, engizizwa sinakho ukunambitheka okungcono kunokunyuka okusheshayo. Imvubelo esheshayo isetshenziselwa izakhi zofuzo futhi ihlanganiswa nokunikezwa kwayo kokudla, ngoba ivuselela futhi isebenze ngokushesha lapho ixubene ne-liquid. Lolu hlobo lwesimvu luyinto elula kakhulu, kodwa ngenxa yokuthi ukuphakama kuyashesha, akusikho ukunambitheka okukhulu okuvela enkambisweni yokuvuthwa.
I-Sourdough breads ixhomeke emvubelo kanye ne-bacterial starter (ingxube kafulawa, imvubelo, i-liquid, amabhaktheriya) ukunikeza ukunambitheka okhethekile okumuncu. Amabhaktheriya anciphisa i-pH yesinkwa sesinkwa, eseza ukunambitheka. Njengoba isinkwa sinamandla kakhulu (i-pH ephansi), lesi sinkwa sigcina isikhathi eside kunezinkwa ezivamile zesimvu. Ungenza ukuqala ekhishini lakho ngaphandle kokungeza imvubelo uma wenza okuningi kokubhaka isinkwa semvubelo, ngoba amaseli omvubelo asekhona ekhishini lakho. Uma ungumuntu omusha ekusebenzeni ngemvubelo, noma kunjalo, engeza imvubelo ekuqaleni kwakho.
Futhi nasi iphuzu elimnandi: isinkwa saseSan Francisco Sourdough singenziwa kuphela eSan Fransisco! Ososayensi bathola ukuthi amabhaktheriya esinkwa sasiqalile endaweni, futhi imvubelo yasendle yaseSan Francisco yimihlobo kuphela eyokhula ngebhaktheriya ekhethekile. Izingxube manje zenziwe kulowo muzi futhi zithunyelwa kwezinye izingxenye zezwe ukuze wenze iSan Francisco sourdough ekhaya lakho, kepha leyo bhaktheriya ekhethekile kanye nemvubelo ngeke ikhule ekhikhini lakho lasekhaya, njengoba lenzelwa iziqalo ezivamile zemifino.