SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 1320508 [title] => Ovo muči i iskusne pekare: koja je razlika između aktivnog i instant kvasca? Evo kako ih koristiti i međusobno zamijeniti [alias] => ovo-muci-i-iskusne-pekare-koja-je-razlika-izmedu-aktivnog-i-instant-kvasca-evo-kako-ih-koristiti-i-medusobno-zamijeniti [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Tko se god upustio u avanturu pečenja kruha ili je barem odlučio zamijesiti pizzu, susreo se s kvascem, a možda i s jednom uobičajenom nedoumicom: koja je razlika između različitih vrsta kvasca i koju je bolje koristiti. Primjerice, kad je uputno posegnuti za svježim, kad za suhim, a kad za instant kvascem.

Svježi je kvasac lako je razlikovati od druga dva spomenuta, no po čemu se razlikuju posljednja dva često vam neće znati objasniti ni oni koji kruh peku na dnevnoj bazi.  Instant kvasac ima fine granule koje se lako i brzo otapaju tako da ga možete izravno kombinirati sa suhim sastojcima. Stabilan je i konzistentan te je stvoren tako da su svi mikroorganizmi u njemu živi. To znači da se ne morate brinuti da ćete ubiti stanice kvasca ili da će neke od njih već biti mrtve pa vam se tijesto neće dići. 

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image
Shutterstock
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Aktivni suhi kvasac je dehidrirani, mljeveni kvasac. To je najpopularniji oblik za kućno pečenje i onaj koji najčešće viđate u trgovinama. Ima veće granule i potrebno ga je aktivirati toplom vodom i uz dodatak šećera. Osim što će ga aktivirati, taj će postupak dati uvid u to jesu li stanice kvasca još uvijek žive. Znat ćete da je kvasac živ ako se u roku od nekoliko minuta počne pjeniti. Ako se ništa ne dogodi, to je znak da je kvasac mrtav i da ga treba baciti. Iako ga ovaj korak čini manje praktičnim od instant kvasca, aktivni kvasac je primjenjiv u gotovo svim receptima za dizano tijesto.

Sada kada znate razliku idemo vidjeti kako postupiti ako recept za koji ste se odlučili zahtijeva jednu vrstu kvasca, a vi pri ruci imate samo drugu. Zamjena je moguća, ali morate imati na umu nekoliko stvari.

Ako raspolažete instant kvascem, a vaš recept zahtijeva aktivni, morat ćete preskočiti postupak dizanja kvasca u toploj vodi i pomiješati kvasac izravno sa suhim sastojcima. No to nije dovoljno: morat ćete smanjite količinu kvasca za 25 posto. Iako je nećete koristiti za dizanje, vodu namijenjenu za aktiviranje kvasca trebat ćete dodati tekućim sastojcima kako biste osigurali odgovorajuću konzistenciju tijesta.

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image
Foodcollection Gesmbh/Foodcollection Via Afp
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Ako želite zamjeniti instant kvasac aktivnim, trebat ćete učiniti suprotno. Prvo, morate povećati količinu aktivnog kvasca navedenu u receptu za 25 posto. Osim toga, morat ćete ga najprije pustiti da se aktivira u toploj vodi s dodatkom šećera.

Za većinu recepata ove kvasce možete koristiti naizmjenično bez ikakvih problema. Imajte na umu da se vrijeme dizanja može razlikovati od onoga što je navedeno u receptu, a okus se također može malo razlikovati. I što se tijesto duže diže, bit će više nijansi u okusu.

Ako ste dovoljno avanturistički raspoloženi u kuhinji, možete napraviti vlastiti kvasac s dva jednostavna sastojka: pomiješajte jednake količine vode i brašna, zdjelu pokrijte i ostavite smjesu da fermentira. Dodavat ćete brašno i vodu dva puta dnevno otprilike tjedan dana, a zatim ste spremni za pečenje kruha s "divljim" kvascem koji je, po mnogima, puno bolji od svih spomenutih vrsta i zaslužan za znatno ukusniji i lako probavljiviji kruh.

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Tko se god upustio u avanturu pečenja kruha ili je barem odlučio zamijesiti pizzu, susreo se s kvascem, a možda i s jednom uobičajenom nedoumicom: koja je razlika između različitih vrsta kvasca i koju je bolje koristiti. Primjerice, kad je uputno posegnuti za svježim, kad za suhim, a kad za instant kvascem.

Svježi je kvasac lako je razlikovati od druga dva spomenuta, no po čemu se razlikuju posljednja dva često vam neće znati objasniti ni oni koji kruh peku na dnevnoj bazi.  Instant kvasac ima fine granule koje se lako i brzo otapaju tako da ga možete izravno kombinirati sa suhim sastojcima. Stabilan je i konzistentan te je stvoren tako da su svi mikroorganizmi u njemu živi. To znači da se ne morate brinuti da ćete ubiti stanice kvasca ili da će neke od njih već biti mrtve pa vam se tijesto neće dići. 

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Shutterstock
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Aktivni suhi kvasac je dehidrirani, mljeveni kvasac. To je najpopularniji oblik za kućno pečenje i onaj koji najčešće viđate u trgovinama. Ima veće granule i potrebno ga je aktivirati toplom vodom i uz dodatak šećera. Osim što će ga aktivirati, taj će postupak dati uvid u to jesu li stanice kvasca još uvijek žive. Znat ćete da je kvasac živ ako se u roku od nekoliko minuta počne pjeniti. Ako se ništa ne dogodi, to je znak da je kvasac mrtav i da ga treba baciti. Iako ga ovaj korak čini manje praktičnim od instant kvasca, aktivni kvasac je primjenjiv u gotovo svim receptima za dizano tijesto.

Sada kada znate razliku idemo vidjeti kako postupiti ako recept za koji ste se odlučili zahtijeva jednu vrstu kvasca, a vi pri ruci imate samo drugu. Zamjena je moguća, ali morate imati na umu nekoliko stvari.

Ako raspolažete instant kvascem, a vaš recept zahtijeva aktivni, morat ćete preskočiti postupak dizanja kvasca u toploj vodi i pomiješati kvasac izravno sa suhim sastojcima. No to nije dovoljno: morat ćete smanjite količinu kvasca za 25 posto. Iako je nećete koristiti za dizanje, vodu namijenjenu za aktiviranje kvasca trebat ćete dodati tekućim sastojcima kako biste osigurali odgovorajuću konzistenciju tijesta.

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image
Foodcollection Gesmbh/Foodcollection Via Afp
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Ako želite zamjeniti instant kvasac aktivnim, trebat ćete učiniti suprotno. Prvo, morate povećati količinu aktivnog kvasca navedenu u receptu za 25 posto. Osim toga, morat ćete ga najprije pustiti da se aktivira u toploj vodi s dodatkom šećera.

Za većinu recepata ove kvasce možete koristiti naizmjenično bez ikakvih problema. Imajte na umu da se vrijeme dizanja može razlikovati od onoga što je navedeno u receptu, a okus se također može malo razlikovati. I što se tijesto duže diže, bit će više nijansi u okusu.

Ako ste dovoljno avanturistički raspoloženi u kuhinji, možete napraviti vlastiti kvasac s dva jednostavna sastojka: pomiješajte jednake količine vode i brašna, zdjelu pokrijte i ostavite smjesu da fermentira. Dodavat ćete brašno i vodu dva puta dnevno otprilike tjedan dana, a zatim ste spremni za pečenje kruha s "divljim" kvascem koji je, po mnogima, puno bolji od svih spomenutih vrsta i zaslužan za znatno ukusniji i lako probavljiviji kruh.

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Shutterstock Foodcollection Gesmbh/Foodcollection Via Afp Shutterstock
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Ovo muči i iskusne pekare: koja je razlika između aktivnog i instant kvasca? Evo kako ih koristiti i međusobno zamijeniti

Piše Spiza SD
5. rujna 2023. - 20:02
25572040
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Tko se god upustio u avanturu pečenja kruha ili je barem odlučio zamijesiti pizzu, susreo se s kvascem, a možda i s jednom uobičajenom nedoumicom: koja je razlika između različitih vrsta kvasca i koju je bolje koristiti. Primjerice, kad je uputno posegnuti za svježim, kad za suhim, a kad za instant kvascem.

Svježi je kvasac lako je razlikovati od druga dva spomenuta, no po čemu se razlikuju posljednja dva često vam neće znati objasniti ni oni koji kruh peku na dnevnoj bazi.  Instant kvasac ima fine granule koje se lako i brzo otapaju tako da ga možete izravno kombinirati sa suhim sastojcima. Stabilan je i konzistentan te je stvoren tako da su svi mikroorganizmi u njemu živi. To znači da se ne morate brinuti da ćete ubiti stanice kvasca ili da će neke od njih već biti mrtve pa vam se tijesto neće dići. 

image
Shutterstock

Aktivni suhi kvasac je dehidrirani, mljeveni kvasac. To je najpopularniji oblik za kućno pečenje i onaj koji najčešće viđate u trgovinama. Ima veće granule i potrebno ga je aktivirati toplom vodom i uz dodatak šećera. Osim što će ga aktivirati, taj će postupak dati uvid u to jesu li stanice kvasca još uvijek žive. Znat ćete da je kvasac živ ako se u roku od nekoliko minuta počne pjeniti. Ako se ništa ne dogodi, to je znak da je kvasac mrtav i da ga treba baciti. Iako ga ovaj korak čini manje praktičnim od instant kvasca, aktivni kvasac je primjenjiv u gotovo svim receptima za dizano tijesto.

Sada kada znate razliku idemo vidjeti kako postupiti ako recept za koji ste se odlučili zahtijeva jednu vrstu kvasca, a vi pri ruci imate samo drugu. Zamjena je moguća, ali morate imati na umu nekoliko stvari.

Ako raspolažete instant kvascem, a vaš recept zahtijeva aktivni, morat ćete preskočiti postupak dizanja kvasca u toploj vodi i pomiješati kvasac izravno sa suhim sastojcima. No to nije dovoljno: morat ćete smanjite količinu kvasca za 25 posto. Iako je nećete koristiti za dizanje, vodu namijenjenu za aktiviranje kvasca trebat ćete dodati tekućim sastojcima kako biste osigurali odgovorajuću konzistenciju tijesta.

image
Foodcollection Gesmbh/Foodcollection Via Afp

Ako želite zamjeniti instant kvasac aktivnim, trebat ćete učiniti suprotno. Prvo, morate povećati količinu aktivnog kvasca navedenu u receptu za 25 posto. Osim toga, morat ćete ga najprije pustiti da se aktivira u toploj vodi s dodatkom šećera.

Za većinu recepata ove kvasce možete koristiti naizmjenično bez ikakvih problema. Imajte na umu da se vrijeme dizanja može razlikovati od onoga što je navedeno u receptu, a okus se također može malo razlikovati. I što se tijesto duže diže, bit će više nijansi u okusu.

Ako ste dovoljno avanturistički raspoloženi u kuhinji, možete napraviti vlastiti kvasac s dva jednostavna sastojka: pomiješajte jednake količine vode i brašna, zdjelu pokrijte i ostavite smjesu da fermentira. Dodavat ćete brašno i vodu dva puta dnevno otprilike tjedan dana, a zatim ste spremni za pečenje kruha s "divljim" kvascem koji je, po mnogima, puno bolji od svih spomenutih vrsta i zaslužan za znatno ukusniji i lako probavljiviji kruh.

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