{"id":114565,"date":"2020-04-04T16:17:07","date_gmt":"2020-04-04T13:17:07","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=114565"},"modified":"2025-06-05T08:29:52","modified_gmt":"2025-06-05T05:29:52","slug":"maia-naturala-de-la-zero","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/maia-naturala-de-la-zero\/","title":{"rendered":"Maia natural\u0103 de la zero"},"content":{"rendered":"

Mi-am creat propria maia natural\u0103 de la zero<\/strong> acum opt ani. De atunci o hr\u0103nesc regulat \u0219i coc p\u00e2ine cu maia ori de c\u00e2te ori am ocazia. Iubesc pur \u0219i simplu \u00eentregul proces, este ceva profund reconfortant \u0219i satisf\u0103c\u0103tor. Pentru mine, nu mai exist\u0103 cale de \u00eentoarcere.<\/p>\n

Totul a \u00eenceput ca o provocare. Mi se p\u0103rea greu de crezut c\u0103 po\u021bi ob\u021bine o p\u00e2ine at\u00e2t de gustoas\u0103 \u0219i aerat\u0103 f\u0103r\u0103 niciun gram de drojdie din comer\u021b, \u0219i totu\u0219i, rezultatele au fost uimitoare, chiar \u00een cuptorul de acas\u0103.<\/p>\n

\u0218tiam c\u0103 acesta era modul \u00een care bunicii no\u0219tri coceau p\u00e2inea, \u00een vremurile c\u00e2nd drojdia nu era u\u0219or de g\u0103sit, \u0219i am vrut s\u0103 \u00eencerc \u0219i eu. Am urmat pas cu pas metoda clasic\u0103, iar starterul meu de maia a prins via\u021b\u0103 chiar de la prima \u00eencercare.<\/p>\n

Tot ce \u00ee\u021bi trebuie pentru a-\u021bi face propria maia natural\u0103 de la zero sunt dou\u0103 ingrediente simple: ap\u0103 \u0219i f\u0103in\u0103. Urmeaz\u0103 cu r\u0103bdare to\u021bi pa\u0219ii, iar \u00een mai pu\u021bin de o s\u0103pt\u0103m\u00e2n\u0103 vei putea coace prima ta p\u00e2ine cu maia. Sunt sigur\u0103 c\u0103, la fel ca mine, nu vei mai dori s\u0103 te \u00eentorci la p\u00e2inea cu drojdie.<\/p>\n

[lo_wide_image]<\/span><\/p>\n

\"Starter[\/lo_wide_image]<\/p>\n

S-AR PUTEA S\u0102 \u00ce\u021aI PLAC\u0102 \u0218I:<\/strong>
P\u00e2ine cu maia - re\u021bet\u0103 u\u0219oar\u0103<\/a>
Cum s\u0103 faci p\u00e2ine cu maia cu semin\u021be de in<\/a>
P\u00e2ine cu maia - Metoda 1-2-3<\/a><\/p>\n\n\n\n

\n\t

Maia natural\u0103 de la zero<\/h2>\n\t\t

\n\t\t

Tot ce \u00ee\u021bi trebuie pentru a-\u021bi face propria maia natural\u0103 de la zero sunt dou\u0103 ingrediente simple: ap\u0103 \u0219i f\u0103in\u0103. Urmeaz\u0103 cu r\u0103bdare to\u021bi pa\u0219ii, iar \u00een mai pu\u021bin de o s\u0103pt\u0103m\u00e2n\u0103 vei putea coace prima ta p\u00e2ine cu maia. <\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t
  • F\u0103in\u0103 alb\u0103 pentru p\u00e2ine de tip 650<\/li>
  • F\u0103in\u0103 de secar\u0103<\/li>
  • Apa \u00eembuteliat\u0103 (, c\u0103ldu\u021b\u0103)<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    1. \t\tZiua 1, diminea\u021ba: <\/strong>\u00centr-un bol amesteca\u021bi 100 g ap\u0103, 50 g f\u0103in\u0103 de secar\u0103 \u0219i 50 g f\u0103in\u0103 alb\u0103. Transfera\u021bi \u00eentr-un borcan curat, acoperi\u021bi u\u0219or \u0219i l\u0103sa\u021bi cultura la temperatura camerei (un loc cald) timp de 24 de ore.<\/li>

    2. Ziua 2 diminea\u021ba:<\/strong><\/p>

      Ar trebui s\u0103 vezi c\u00e2teva bule \u00een ea. Arunc\u0103 totul, cu excep\u021bia a 75 g din cultur\u0103 pe care o transferi \u00eentr-un bol curat. Hr\u0103ne\u0219te aceasta cu 75 g ap\u0103, 25 g f\u0103in\u0103 de secar\u0103 \u0219i 50 g f\u0103in\u0103 alb\u0103. Spal\u0103 borcanul doar cu ap\u0103 cald\u0103 f\u0103r\u0103 detergent \u0219i transfer\u0103 cultura \u00een borcan, acoperit lejer.\u00a0 Las\u0103 s\u0103 stea la temperatura camerei (loc cald) timp de 12 ore.<\/p><\/li>

    3. Ziua 2 seara:<\/strong><\/p>

      Chiar dac\u0103 semnele de activitate s-ar putea s\u0103 nu fie vizibile, repeta\u021bi procesul ca diminea\u021ba, elimin\u00e2nd totul cu excep\u021bia a 75 g din cultura pe care o transfera\u021bi \u00eentr-un bol curat. Hr\u0103ni\u021bi acesta din nou cu 75 g ap\u0103, 25 g f\u0103in\u0103 de secar\u0103 \u0219i 50 g f\u0103in\u0103 alb\u0103.\u00a0 Transfera\u021bi \u00een borcanul curat,\u00a0acoperi\u021bi u\u0219or \u0219i l\u0103sa\u021bi-l s\u0103 stea la temperatura camerei (loc cald) timp de 12 ore.<\/p><\/li>

    4. Ziua 3:<\/strong><\/p>

      Repeta\u021bi hr\u0103nirea culturii la fiecare 12 ore ca \u00een ziua 2: 75 g cultur\u0103, 75 g ap\u0103, 25 g f\u0103in\u0103 de secar\u0103 \u0219i 50g f\u0103in\u0103 alb\u0103.<\/p><\/li>

    5. Ziua 4:<\/strong><\/p>

      \u00cen ziua 4, este posibil s\u0103 vezi semne vizibile de via\u021b\u0103, cultura este plin\u0103 de bule \u0219i a crescut \u00een volum. Continua\u021bi s\u0103 o hr\u0103ni\u021bi la fiecare 12 ore, \u00een acelea\u0219i propor\u021bii ca \u00een zilele anterioare.<\/p><\/li>

    6. Ziua 5:<\/strong><\/p>

      Odat\u0103 ce starterul se dubleaz\u0103 \u00een volum, po\u021bi hr\u0103ni starterul folosind doar f\u0103in\u0103 de p\u00e2ine de tip 650. Deci, va fi 75 g starter, 75 g ap\u0103 \u0219i 75g f\u0103in\u0103 de p\u00e2ine de tip 650, care este un raport de 1:1:1 (cantit\u0103\u021bi egale de starter, ap\u0103 \u0219i f\u0103in\u0103). Repet\u0103 hr\u0103nirea starterului la fiecare 12 ore.<\/p><\/li>

    7. Ziua 6-7:<\/strong><\/p>

      De la acest moment ai un starter cu hidratare 100%, care este plin de bule \u0219i are un miros acri\u0219or, care se dubleaz\u0103 \u00een 8 ore sau mai pu\u021bin, care ar trebui s\u0103 fie suficient de puternic pentru a putea coace prima ta p\u00e2ine cu maia. Ai reu\u0219it!<\/p><\/li>

    8. Repet\u0103 hr\u0103nirea ei la fiecare 12 ore timp de 14 zile pentru a o face mai puternic\u0103. Maiaua de p\u00e2ine se va ridica \u0219i se va dezumfla \u00eentre hr\u0103niri \u0219i devine mai puternic\u0103 \u0219i mai activ\u0103 cu fiecare proces de hr\u0103nire.<\/p><\/li><\/ol>

      Cum s\u0103 \u00eentre\u021bine\u021bi \u0219i s\u0103 depozita\u021bi maiaua.<\/h4>

      1. Dup\u0103 primele 14 zile de hr\u0103nire regulat\u0103, pute\u021bi lua \u00een considerare fie s\u0103 o depozita\u021bi la temperatura camerei, fie s\u0103 o refrigera\u021bi. Dac\u0103 o depozita\u021bi la temperatura camerei, hr\u0103nirile zilnice vor fi necesare. Ar trebui s\u0103 lua\u021bi \u00een considerare p\u0103strarea la temperatura camerei dac\u0103 inten\u021biona\u021bi s\u0103 coace\u021bi\u00a0p\u00e2ine aproape zilnic. Dac\u0103 nu, refrigerarea ar putea\u00a0fi cea mai bun\u0103 op\u021biune de depozitare. Dac\u0103 o refrigera\u021bi, maiaua necesit\u0103 un proces de hr\u0103nire s\u0103pt\u0103m\u00e2nal, fie c\u0103 inten\u021biona\u021bi s\u0103 coace\u021bi p\u00e2ine sau nu.<\/p><\/li>

      2. Dup\u0103 primele 14 zile, maiaua este suficient de activ\u0103 \u0219i se dubleaz\u0103 sau se tripleaz\u0103 destul de repede. Este timpul s\u0103 schimba\u021bi raportul astfel \u00eenc\u00e2t s\u0103 pute\u021bi men\u021bine procesul de hr\u0103nire la fiecare 12 ore. Deci, pute\u021bi lua \u00een considerare hr\u0103nirea ei cu un raport de 1:3:3. Eu folosesc aproximativ 20g de maia, arunc restul \u0219i amestec cu 60g de ap\u0103 \u0219i 60g de f\u0103in\u0103 de p\u00e2ine.<\/p><\/li>

      3. Dac\u0103 este refrigerat\u0103, permite\u021bi-i s\u0103 ajung\u0103 la temperatura camerei timp de 1 or\u0103 \u00eenainte de a o hr\u0103ni. Hr\u0103ni\u021bi de dou\u0103 ori, o dat\u0103 seara \u0219i din nou diminea\u021ba dup\u0103 12 ore, raport 1:3:3. L\u0103sa\u021bi-o s\u0103 creasc\u0103 \u0219i apoi o pute\u021bi refrigera din nou. Repeta\u021bi ace\u0219ti pa\u0219i \u00een fiecare s\u0103pt\u0103m\u00e2n\u0103.<\/p><\/li>

      4. Cel mai bun moment pentru a scoate maia pentru a crea starterul pentru p\u00e2ine este dup\u0103 a doua hr\u0103nire,\u00a0c\u00e2nd este la v\u00e2rf, nu dezumflat\u0103. \u00cendep\u0103rta\u021bi \u00eentr-un bol cantitatea de maianecesar\u0103 din re\u021bet\u0103 \u0219i refrigera\u021bi restul.<\/p><\/li><\/ol>\t<\/div>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t
        P\u00e2ine<\/div>
        American\u0103<\/div>
        cum s\u0103 faci maia de la zero, maia natural\u0103<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        Mi-am creat propria maia natural\u0103 de la zero acum opt ani. De atunci o hr\u0103nesc regulat \u0219i coc p\u00e2ine cu maia ori de c\u00e2te ori am ocazia. Iubesc pur \u0219i simplu \u00eentregul proces, este ceva profund reconfortant \u0219i satisf\u0103c\u0103tor. Pentru mine, nu mai exist\u0103 cale de \u00eentoarcere. Totul a \u00eenceput ca o provocare. Mi se …<\/p>\n","protected":false},"author":1,"featured_media":91619,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1387,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":91633,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[13320,13339,13318,13702,13317,13644,13312,13340,13341,13750,13334,13751,13637],"tags":[18023,18024,18026,18022,25702,18025,18030],"class_list":["post-114565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete-americane","category-retete-cu-buget-redus","category-retete-de-iarna","category-retete-de-paine","category-retete-de-primavara","category-retete-de-toamna","category-retete-de-vara","category-retete-fara-lactate","category-retete-fara-oua","category-retete-fara-zahar","category-retete-sanatoase","category-retete-vegane","category-retete-vegetariene","tag-best-sourdough-starter-2","tag-best-sourdough-starter-from-scratch-2","tag-how-to-make-sourdough-starter-2","tag-sourdough-starter-2","tag-maia-naturala-de-la-zero","tag-easy-sourdough-starter-2","tag-starter-made-from-scratch-2"],"yoast_head":"\nMaia natural\u0103 de la zero - 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