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NL
Bereide producten kun je naar wens
met specerijen, kruiden, noten of
fruit verfijnen.
Gistdeeg kun je in het stoomgaarop-
zetstuk fermenteren. Doe daarvoor
250 ml water in de mixkom en be-
dek alle ventilatiesleuven met bakpa-
pier. Daarna sluit je het deksel.
Recept Ingrediënten Toets FERMENTEREN
Gaartijd Tempera-
tuur
Yoghurt
5 glazen à 200 g
900 ml melk op kamertemperatuur
(h-melk, 3,5% vet)
100 g natuuryoghurt (3,5% vet)
8 uur 40 °C
Kwark
1500 ml koude melk
(verse melk, 3,5% vet)
200 g zure room (10% vet)
10 uur 65 °C
Gistdeeg zoet
Vers bereid gistdeeg zoet.
Je vindt een recept daarvan in
onze bestanden.
1 uur 50 °C
Gistdeeg hartig/
brooddeeg
Vers bereid gistdeeg hartig.
Je vindt een recept daarvan in
onze bestanden.
1 uur
30 min
50 °C
__408781_2207_MC smart_NL_online.book Seite 83 Donnerstag, 12. Januar 2023 9:22 09
84


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