{"id":1446,"date":"2012-11-05T15:44:27","date_gmt":"2012-11-05T15:44:27","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1446"},"modified":"2024-05-14T15:27:14","modified_gmt":"2024-05-14T13:27:14","slug":"massa-mare-natural","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/masa-madre-natural\/","title":{"rendered":"Massa Mare Natural"},"content":{"rendered":"<p>Molts de vosaltres m&#039;heu demanat que elabori Massa Mare Natural per fer tota mena de pans. Doncs b\u00e9 avui podreu seguir mitjan\u00e7ant aquests senzills passos a tenir una massa mare preparada i llesta i que us pot arribar a durar anys si la aneu refrescant i alimentant cada setmana guardada al frigor\u00edfic. El vostre pa us ho agrair\u00e0 ja que el sabor \u00e9s molt millor que amb llevat premsat del mercat<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Massa mare\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/HMhda5wlwjU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<p>1er DIA: Massa mare natural per fer un pa de qualitat:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 ml. d&#039;aigua embotellada sense clor.<\/li>\n\n\n\n<li>50 grs. de farina integral.<\/li>\n<\/ul>\n\n\n\n<p>2n DIA: Massa mare natural per fer un pa de qualitat:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 ml. d&#039;aigua embotellada sense clor.<\/li>\n\n\n\n<li>100 grs. de farina blanca de for\u00e7a<\/li>\n\n\n\n<li>una cullera sopera rasa de sucre<\/li>\n<\/ul>\n\n\n\n<p>3er DIA: Massa mare natural per fer un pa de qualitat:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 ml. d&#039;aigua embotellada sense clor.<\/li>\n\n\n\n<li>200 grs. de farina de for\u00e7a<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Com ja he comentat, \u00e9s una mica labori\u00f3s sobretot, perqu\u00e8 calen diversos dies per a la seva elaboraci\u00f3, per\u00f2 ja veureu que si ho feu correctament, aconseguireu tenir una massa mare per sempre.<\/li>\n\n\n\n<li>El primer dia, barrejarem l&#039;aigua 50 cc (sense clor) i la farina integral 50 grs m\u00e9s. Remenarem molt b\u00e9 fins que s&#039;integrin els dos ingredients.<\/li>\n\n\n\n<li>Taparem amb paper film o amb un drap net i deixarem reposar durant 24 hores.<\/li>\n\n\n\n<li>Jo la poso dins del forn apagat naturalment ja que dins del mateix, la temperatura \u00e9s una mica m\u00e9s alta que a la cuina. (no ho he posat al v\u00eddeo, per\u00f2 a aquesta barreja, li podeu afegir un iogurt natural que accelera la fermentaci\u00f3)<\/li>\n\n\n\n<li>El segon dia afegirem a la nostra barreja, 100 cc d&#039;aigua (sense clor) i 100 grs. de farina blanca de for\u00e7a i una cullerada sopera rasa de sucre.<\/li>\n\n\n\n<li>Remenarem molt b\u00e9 fins que s&#039;integrin molt b\u00e9 tots els ingredients. Farem la mateixa operaci\u00f3 d&#039;emmagatzematge al forn.<\/li>\n\n\n\n<li>Finalment, al tercer dia afegirem a la nostra massa mare, 200 cc d&#039;aigua (sense clor) i 200 grs. de farina blanca de for\u00e7a. Passades 12\/24 hores, ja tindrem llesta la nostra massa mare natural.<\/li>\n\n\n\n<li>En cas de no obtenir un volum significatiu, menyspreeu 200 grs. de la nostra massa mare i repetirem un dia m\u00e9s la mateixa operaci\u00f3 afegiu-hi 100 cc d&#039;aigua i 100 grs. de farina de for\u00e7a.<\/li>\n\n\n\n<li>I ja tindreu una massa mare, que podreu guardar infinitament. Per aix\u00f2, quan feu el pa, si gasteu 200 grs. de massa mare, us haureu d&#039;afegir a la que us hagi sobrat 100 cc d&#039;aigua, i 100 grs. de farina i aix\u00ed sempre tindreu la mateixa quantitat.<\/li>\n\n\n\n<li>En cas que estigueu diversos dies sense utilitzar-la, cada 3\/4 dies, l&#039;haureu de refrescar per conservar-la viva.<\/li>\n\n\n\n<li>Menyspreeu 200 grs. de massa i afegiu-hi 100 cc d&#039;aigua i 100 grs. de farina i aix\u00ed sempre tindreu una massa mare de qualitat, que us servir\u00e0 per fer un pa esponj\u00f3s i cruixent i amb un gust sensacional.<\/li>\n\n\n\n<li>Properament, elaborar\u00e9 diferents classes de pa perqu\u00e8 les pugueu fer a casa vostra amb resultats molt gratificants.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Com sempre us convido a veure el v\u00eddeo de la Massa Mare Natural i podreu seguir pas a pas l&#039;elaboraci\u00f3 d&#039;aquesta recepta:<\/h3>","protected":false},"excerpt":{"rendered":"<p>Muchos de vosotros me hab\u00e9is pedido que elabore Masa Madre Natural para hacer toda clase de panes. Pues bien hoy podr\u00e9is seguir mediante estos sencillos pasos a tener una masa madre preparada y lista y que os puede llegar a durar a\u00f1os si la vais refrescando y alimentando cada semana guardada en el frigor\u00edfico. Vuestro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":"","ast-disable-related-posts":"","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":"default","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":[77],"tags":[1705,1706,1707,1708,1709,1710],"class_list":["post-1446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-como-preparar-masa-madre","tag-masa-madre-natural","tag-masa-madre-natural-casera","tag-masa-madre-natural-el-forner-de-alella","tag-masa-madre-natural-hecha-en-casa","tag-masa-madre-para-pan"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1446"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1446\/revisions"}],"predecessor-version":[{"id":12225,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1446\/revisions\/12225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12222"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}