{"id":1321,"date":"2026-02-26T07:51:38","date_gmt":"2026-02-26T07:51:38","guid":{"rendered":"https:\/\/wagaya.cz\/?p=1321"},"modified":"2026-02-26T07:51:43","modified_gmt":"2026-02-26T07:51:43","slug":"doburoku-k-dobremu-roku","status":"publish","type":"post","link":"https:\/\/wagaya.cz\/en\/doburoku-k-dobremu-roku\/","title":{"rendered":"Doburoku k dobr\u00e9mu roku"},"content":{"rendered":"

Studen\u00e9 zimn\u00ed po\u010das\u00ed si u\u017e\u00edv\u00e1m nadm\u00edru i p\u0159esto, \u017ee jsem se letos nedostal nikam na hory. Kolenn\u00ed meniskus mi zatrhl jak\u00e9koli pomy\u0161len\u00ed na SNB radov\u00e1nky, tak\u017ee jsem se musel prohl\u00e9dnout po jin\u00fdch aktivit\u00e1ch. A pokud m\u00e1 \u010dlov\u011bk po ruce dostatek k\u00f3d\u017ei, d\u00e1 se toho vymyslet dost v oblasti fermentace. J\u00e1 leto\u0161n\u00ed zimu v\u011bnoval obzvl\u00e1\u0161\u0165 testov\u00e1n\u00ed v\u00fdrobn\u00edch postup\u016f pro p\u0159\u00edpravu sake a doburoku.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Doburoku m\u00e1 tu v\u00fdhodu, \u017ee si nemus\u00edte l\u00e1mat hlavu s n\u011bjakou filtrac\u00ed na z\u00e1v\u011br v\u00fdroby, a pokud si ho ud\u011bl\u00e1te hutn\u011bj\u0161\u00ed, m\u016f\u017eete si jej u\u017e\u00edvat jako dezert t\u0159eba po l\u017ei\u010dk\u00e1ch. Skv\u011bl\u00e1 z\u00e1le\u017eitost. V\u017edycky \u0159\u00edk\u00e1m, \u017ee je to takov\u00e9 amazake pro dosp\u011bl\u00e9. Nemus\u00edte si doburoku nechat vykvasit a\u017e do sucha, m\u016f\u017eete si zastavit kva\u0161en\u00ed v\u010das a dos\u00e1hnout p\u0159esn\u011b takov\u00e9 sladkosti, kter\u00e1 je v\u00e1m nejp\u0159\u00edjemn\u011bj\u0161\u00ed.<\/p>\n\n\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pokud byste n\u011bkdo cht\u011bl n\u00e1sledovat m\u00e9ho p\u0159\u00edkladu, tak sm\u011ble do toho. Nic slo\u017eit\u00e9ho to nen\u00ed.<\/p>\n\n\n\n

Akor\u00e1t porad\u00edm jednu v\u011bc. P\u0159i volb\u011b kvasn\u00e9 n\u00e1doby volte takovou, kter\u00e1 bude p\u0159i napln\u011bn\u00ed ingrediencemi pln\u00e1 tak z poloviny. Sm\u011bs dovede kvasit s p\u0159ekvapivou razanc\u00ed – ukl\u00edzet kolem n\u00e1doby rozl\u00edtan\u00e9 chuchvalce r\u00fd\u017eov\u00e9 ka\u0161e rozhodn\u011b nechcete. \ud83d\ude05<\/p>\n\n\n\n

Pokud budete cht\u00edt jako j\u00e1 doburoku trochu hutn\u011bj\u0161\u00ed – na tu l\u017ei\u010dku, jak ukazuje obr\u00e1zek v\u00fd\u0161e – m\u016f\u017eete pou\u017e\u00edt r\u00fd\u017ei, k\u00f3d\u017ei a vodu v t\u011bchto pom\u011brech: 100:25:140.<\/p>\n\n\n\n

Sm\u00edch\u00e1te dohromady a p\u0159id\u00e1te rozkva\u0161en\u00e9 kvasinky. M\u016f\u017eete s\u00e1hnout po na\u0161\u00ed klasice a pou\u017e\u00edt kvasinky V\u00ednka. J\u00e1 ve snaze o \u010dist\u011bj\u0161\u00ed chu\u0165ov\u00fd a aromatick\u00fd profil zvolil kvasinky chladnomiln\u00e9, kter\u00e9 jsem na\u0161el na netu. V Japonsku se sake \u010dasto nech\u00e1v\u00e1 kvasit za opravdu n\u00edzk\u00fdch teplot kolem 4-6 stup\u0148\u016f. Ty moje (typ BS10) uv\u00e1d\u011bly, \u017ee slou\u017e\u00ed ji\u017e od 8, s optimem v mez\u00edch 10-28. U n\u00e1s na balk\u00f3n\u011b bylo p\u0159es zimu obvykle kolem 6, a kvasinky nic nenam\u00edtaly a bublaly celkem s gustem. Abych udr\u017eel onu sladkost, o kterou jsem usiloval, ka\u017ed\u00fd den jsem ochutn\u00e1val a u\u017e asi po \u010dty\u0159ech dnech se rozhodl kvas zastavit. Abych chu\u0165 udr\u017eel co nejv\u00edce a zabr\u00e1nil dal\u0161\u00edmu p\u0159\u00edpadn\u00e9mu rozkva\u0161en\u00ed, m\u00edrn\u011b jsem doburoku pasterizoval p\u0159i teplot\u011b asi 70 st. Sice jsem p\u0159i\u0161el o tu m\u00edrnou perlivost, ale co nad\u011bl\u00e1m. Tolik m\u00edsta v ledni\u010dce zase nem\u00e1m, abych tam ty lahve nacpal. Takhle mi mohou trp\u011bliv\u011b st\u00e1t na balk\u00f3n\u011b a \u010dekat na m\u00e9 \u010dast\u00e9 n\u00e1v\u0161t\u011bvy.<\/p>\n\n\n\n

Oproti m\u00fdm letn\u00edm pokus\u016fm m\u00e1 kva\u0161en\u00ed v zim\u011b zjevn\u011b sv\u00e9 v\u00fdhody. Daleko m\u00e9n\u011b se mi u kvasu rozv\u00edjela kyselost, a to mi d\u011blalo radost. V\u016fn\u011b nebyla tak alkoholick\u00fd agresivn\u00ed, chu\u0165 si podr\u017eela svoji r\u00fd\u017eovost a sladkost zn\u00e1mou z amazake. <\/p>\n\n\n\n

Sake, kter\u00e9 jsem d\u011blal na konci roku, m\u00e1m st\u00e1le je\u0161t\u011b za\u0161it\u00e9 a nech\u00e1v\u00e1m ho ule\u017eet. Jsem zv\u011bdav, jak se chu\u0165 uprav\u00ed. Zato doburoku, kter\u00e9 jsem d\u011blal v pr\u016fb\u011bhu \u00fanora, u\u017e m\u00e1m v lahv\u00edch a chod\u00edm na n\u011bj den co den. Chu\u0165ov\u011b usp\u011blo i u man\u017eelky, co\u017e je co \u0159\u00edci. Koment\u00e1\u0159e se do\u010dkala akor\u00e1t jeho konzistence. Zkus\u00edm tedy p\u0159\u00ed\u0161t\u011b o n\u011bco zv\u00fd\u0161it pom\u011br ve prosp\u011bch vody a uvid\u00edme.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Zde vid\u00edte doburoku sm\u00edchan\u00e9 2:1 s tonikem a trochou limetky. Jo – to taky m\u016f\u017eu. \ud83d\ude42<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Studen\u00e9 zimn\u00ed po\u010das\u00ed si u\u017e\u00edv\u00e1m nadm\u00edru i p\u0159esto, \u017ee jsem se letos nedostal nikam na hory. Kolenn\u00ed meniskus mi zatrhl jak\u00e9koli pomy\u0161len\u00ed na SNB radov\u00e1nky, tak\u017ee jsem se musel prohl\u00e9dnout po jin\u00fdch aktivit\u00e1ch. A pokud m\u00e1 \u010dlov\u011bk po ruce dostatek k\u00f3d\u017ei, d\u00e1 se toho vymyslet dost v oblasti fermentace. J\u00e1 leto\u0161n\u00ed zimu v\u011bnoval obzvl\u00e1\u0161\u0165 testov\u00e1n\u00ed […]<\/p>\n","protected":false},"author":2,"featured_media":1324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[47,42,37,38,49,46],"class_list":["post-1321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-doburoku","tag-fermentace","tag-kodzi","tag-koji","tag-kvaseni","tag-sake"],"_links":{"self":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/comments?post=1321"}],"version-history":[{"count":1,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1321\/revisions"}],"predecessor-version":[{"id":1325,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/posts\/1321\/revisions\/1325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media\/1324"}],"wp:attachment":[{"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/media?parent=1321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/categories?post=1321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wagaya.cz\/en\/wp-json\/wp\/v2\/tags?post=1321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}