Roti uyah

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Salt-rising bread
Salt-Rising Bread (13905677074).jpg
Jeneng liyanéSalt-risen bread
JinisRoti
Tlatah utawa prajaAppalachian Mountains
Woworan pokokGlepung, banyu utawa susu; jagung, kenthang, utamwa gandum), baktèri (Clostridium perfringens)
Buku masakan: Salt-rising bread  Médhia: Salt-rising bread

Roti sing nambah uyah (utawa uyah) minangka roti putih padhet sing akeh digawe dening para pendhudhuk awal ing Pegunungan Appalachian, ragi dening parfum Clostridium lan bakteri liyane sing alami tinimbang ragi . [1] Roti sing nambah uyah digawe saka glepung gandum ; wiwitan sing kalebu banyu utawa susu lan jagung, [2] kentang, [3] utawa gandum ; lan bahan-bahan suntingan kayata uyah lan gula .

Uyah ing jeneng kasebut salah kaprah ; roti iki ora diragi nganggo uyah [4] rasane ora asin. [5] Salah sawijining panjelasan kanggo jeneng roti yaiku wiwitane digawe anget ing kasur uyah sing digawe panas. Asal-usul jeneng liya yaiku nggunakake uyah kanggo nyegah tuwuh ragi lan nyedhiyakake lingkungan sing luwih kondusif supaya mikroba bisa tuwuh, nambah rasa sing beda-beda amarga luwih saka rasa ragi sing luwih khas.   ]

Dibandhingake karo pamula sing asem, starter roti sing nambah uyah mbutuhake wektu inkubasi sing luwih cekak 6-16 jam lan suhu inkubasi sing luwih dhuwur, wiwit 38–45 °C (100–113 °F) . [6] Roti sing nambah uyah luwih kenthel, kanthi gandum sing luwih cedhak, tinimbang roti ragi, [7] lan duwe rasa lan ambu sing khas. [8] Ambune sing wangi saka wiwitan fermentasi wis diterangake padha karo "keju sing mateng banget".

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Referensi[besut | besut sumber]

  1. Juckett, G; Bardwell, G; McClane, B; Brown, S (2008). "Microbiology of salt rising bread". The West Virginia Medical Journal. 104 (4): 26–7. PMID 18646681.
  2. Fertig, Judith (2011). Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket. Houghton Mifflin Harcourt. pp. 78–79. ISBN 9781558321731.
  3. Lundy, Ronni (1994). Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens. Atlantic Monthly Press. p. 251. ISBN 9780871136008.
  4. Fertig, Judith (2011). Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket. Houghton Mifflin Harcourt. pp. 78–79. ISBN 9781558321731.
  5. Clayton, Bernard (2006). Bernard Clayton's New Complete Book of Breads. Simon and Schuster. p. 265. ISBN 9780743287098.
  6. Fertig, Judith (2011). Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket. Houghton Mifflin Harcourt. pp. 78–79. ISBN 9781558321731.
  7. Kohman, H.A. (6 October 1917). "Salt-rising bread: Raising dough with newly discovered bacteria". Scientific American Supplement (ing basa English). 84 (2179): 212–213. Dibukak ing 17 September 2016.CS1 dandani: Basa ora kaweruhan (link)
  8. Clayton, Bernard (2006). Bernard Clayton's New Complete Book of Breads. Simon and Schuster. p. 265. ISBN 9780743287098.