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Help: some bakery terms

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  • coilinoc
    Hi there, Are there any Czechs out there who might be able to describe/explain the following bakery products: Sumavsky chleb (I should know this one, but
    Message 1 of 5 , Oct 11, 2006
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      Hi there,
      Are there any Czechs out there who might be able to describe/explain
      the following bakery products:
      Sumavsky chleb (I should know this one, but can't remember what it's
      like:)),
      maloobsahove pecivo?
      tristupnovy kvasovy chleb (I presume they mean kvasnovy, but I have no
      idea what "tristupnovy" is supposed to mean...)
      venec?

      Also, any ideas on what a "sazeci pec" is? (FWIW Millennium gives peel
      oven)

      MTIA
      Coilin
    • ing.Sárka Rubková
      Hi Coilin, sumavský chleb js normalní žitný chleba, ktery se tady bezne kupuje - obvykle miva na povrchu vice mouky a takove ryhy kvasový chleba je
      Message 2 of 5 , Oct 11, 2006
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        Hi Coilin,

        sumavský chleb js normalní žitný chleba, ktery se tady bezne kupuje -
        obvykle miva na povrchu vice mouky a takove ryhy

        kvasový chleba je chleba, do kterého se nedáváji kvasnice (leaven) and
        takzvany chlebovy kva'sek (sourdough), proc tristupnovy, to nevim.

        Sazeci pec je specialní pec na peceni chleba - rika se, ze se do ni chleba
        sa'zi' a proto sazeci pec.

        Sarka

        -----Original Message-----
        From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com]On
        Behalf Of coilinoc
        Sent: Thursday, October 12, 2006 12:37 AM
        To: Czechlist@yahoogroups.com
        Subject: [Czechlist] Help: some bakery terms


        Hi there,
        Are there any Czechs out there who might be able to describe/explain
        the following bakery products:
        Sumavsky chleb (I should know this one, but can't remember what it's
        like:)),
        maloobsahove pecivo?
        tristupnovy kvasovy chleb (I presume they mean kvasnovy, but I have no
        idea what "tristupnovy" is supposed to mean...)
        venec?

        Also, any ideas on what a "sazeci pec" is? (FWIW Millennium gives peel
        oven)

        MTIA
        Coilin






        [Non-text portions of this message have been removed]
      • Hana Jarolímová
        Ahoj, Sumava je nejbeznejsi chleba, ale neni jenom z zitne - je z psenicne mouky s jistym mnozstvim zitne. Chleba jenom z zitne je skoro cerny a strasne husty,
        Message 3 of 5 , Oct 11, 2006
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          Ahoj,

          Sumava je nejbeznejsi chleba, ale neni jenom z zitne - je z psenicne
          mouky s jistym mnozstvim zitne. Chleba jenom z zitne je skoro cerny a
          strasne husty, chleba jenom z psenicne je bily a nadychany (jako
          toastovy). V CR se pece vetsinou z kombinace zitne a psenicne.

          tristupnove kvaseni je, ze kvasku pridas zitnou mouku a vodu, nechas to
          vykvasit (cca. 3-4 hodiny), znovu pridas zitnou mouku a vodu, nechas to
          vykvasit a totez jeste jednou. Pry cim je kvasek starsi, tim je lepsi.

          Hanka
        • ing.Sarka Rubkova
          Mas pravdu hanko, pokud jde o sumavu - trosku jsem to zjednodusila. A s tim kvaskem to tak je - stari pekari nikdy necistili ani uplne nevybirali dize ve
          Message 4 of 5 , Oct 11, 2006
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            Mas pravdu hanko, pokud jde o sumavu - trosku jsem to zjednodusila.
            A s tim kvaskem to tak je - stari pekari nikdy necistili ani uplne
            nevybirali dize ve kterych delali testo na chleba, vzdycky tak kus testa
            nechali, aby zkysl a to byl vlastne puvodni kvasek. Asi proto se v
            anglictine jmenuje sourdough

            sarka

            -----Original Message-----
            From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com]On
            Behalf Of Hana Jarolimova
            Sent: Thursday, October 12, 2006 7:32 AM
            To: Czechlist@yahoogroups.com
            Subject: Re: [Czechlist] Help: some bakery terms


            Ahoj,

            Sumava je nejbeznejsi chleba, ale neni jenom z zitne - je z psenicne
            mouky s jistym mnozstvim zitne. Chleba jenom z zitne je skoro cerny a
            strasne husty, chleba jenom z psenicne je bily a nadychany (jako
            toastovy). V CR se pece vetsinou z kombinace zitne a psenicne.

            tristupnove kvaseni je, ze kvasku pridas zitnou mouku a vodu, nechas to
            vykvasit (cca. 3-4 hodiny), znovu pridas zitnou mouku a vodu, nechas to
            vykvasit a totez jeste jednou. Pry cim je kvasek starsi, tim je lepsi.

            Hanka






            [Non-text portions of this message have been removed]
          • coilinoc
            Thank you Hana and Sarka for your help with the bakery terms. I d also like to thank Valerie and (ahem) Melvyn for their suggestions concerning the culturally
            Message 5 of 5 , Oct 13, 2006
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              Thank you Hana and Sarka for your help with the bakery terms.
              I'd also like to thank Valerie and (ahem) Melvyn for their
              suggestions concerning the culturally specific New Year's greeting a
              while ago.
              Best
              Coilin

              >
              > Hi Coilin,
              >
              > sumavský chleb js normalní žitný chleba, ktery se tady bezne
              kupuje -
              > obvykle miva na povrchu vice mouky a takove ryhy
              >
              > kvasový chleba je chleba, do kterého se nedáváji kvasnice (leaven)
              and
              > takzvany chlebovy kva'sek (sourdough), proc tristupnovy, to nevim.
              >
              > Sazeci pec je specialní pec na peceni chleba - rika se, ze se do
              ni chleba
              > sa'zi' a proto sazeci pec.
              >
              > Sarka
              >
              > -----Original Message-----
              > From: Czechlist@yahoogroups.com
              [mailto:Czechlist@yahoogroups.com]On
              > Behalf Of coilinoc
              > Sent: Thursday, October 12, 2006 12:37 AM
              > To: Czechlist@yahoogroups.com
              > Subject: [Czechlist] Help: some bakery terms
              >
              >
              > Hi there,
              > Are there any Czechs out there who might be able to
              describe/explain
              > the following bakery products:
              > Sumavsky chleb (I should know this one, but can't remember what
              it's
              > like:)),
              > maloobsahove pecivo?
              > tristupnovy kvasovy chleb (I presume they mean kvasnovy, but I
              have no
              > idea what "tristupnovy" is supposed to mean...)
              > venec?
              >
              > Also, any ideas on what a "sazeci pec" is? (FWIW Millennium
              gives peel
              > oven)
              >
              > MTIA
              > Coilin
              >
              >
              >
              >
              >
              >
              > [Non-text portions of this message have been removed]
              >
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