Babjak 1

1 (VZh)       [How did you bake bread?]

2 (a) [0:00]      About flour. When they put [it] in a small trough, then –

about
flour sg n def nom 3pl now adv when conj put 3pl pres P thus adv
in
one sg n adj trough sg n
and
[...]

3 (a) [0:05]      then they sift it, they sift it there and [then]

and
[...]
[...]
[...]
sift 3pl pres P
acc n 3sg clt
there adv sift 3pl pres P
acc n 3sg clt
and

4 (a) [0:08]      you stretch [the dough] this way and that, and then you make

and
acc n 3sg clt
stretch 3sg pres P back adv
to
thus adv
to
thus adv leave 3sg pres I

5 (a) [0:11]      a space in the middle and [before you] put the bread [in] to bake,

in
middle sg f def place sg n
and
dat n 3sg clt
put 3sg pres P
hes
hes
bread sg m
comp
acc m 3sg clt
bake 3sg pres I

6 (a) [0:15]      you'll put yeast in it. Then you'll take [the dough] and mix it,

fut
dat n 3sg clt
put 3sg pres P yeast sg f
and
fut
begin 3sg pres P
comp
acc m 3sg clt
mix 3sg pres P

7 (a) [0:18]      mix [it], and then you'll pour – you'll salt the water.

mix 3sg pres P there adv
fut
pour 3sg pres P
fut
dat refl clt
acc f 3sg clt
salt 3sg pres P water sg f def

8 (a) [0:21]      You'll get a little salt, and you'll throw it into it (the water),

fut
acc f 3sg clt
make 3sg pres P
with
this sg m adj
with
little adv salt sg f
fut
throw 3sg pres P
in
acc f 3sg

9 (a) [0:24]      and then you'll mix it, and knead it well,

and
fut
acc n 3sg clt
mix 3sg pres P
and
fut
acc n 3sg clt
knead 3sg pres P nicely adv

10 (a) [0:27]      and get it ready so it can sit, so as to ...

and
fut
acc n 3sg clt
prepare 3sg pres P
and
nom sg n
fut
sit 3sg pres P
and
comp
acc refl clt

11 (c) [0:29]      To ferment, to ferment!

comp
ferment 3sg pres I
comp
ferment 3sg pres I

12 (a) [0:30]      … so as to ferment a little. And when it starts to rise such that

comp
acc refl clt
ferment 3sg pres P little when conj begin 3sg pres P
comp
rise 3sg pres P thus adv
comp

13 (a) [0:34]      it looks like it has fermented, then you take it

comp
give 3sg pres I
comp
acc refl clt
fut
acc refl clt
3sg pres aux clt
ferment sg m L.part P
acc refl clt
take 3sg pres P

14 (a) [0:37]      and knead it and make it into

comp
acc n 3sg clt
knead 3sg pres P
comp
acc n 3sg clt
make 3sg pres P
in

15 (c) [0:40]      loaves.

loaf pl m

16 (a) [0:40]      into loaves, like that.

in
loaf pl m disc

17 (c) [0:41]      Loaves like that

loaf pl m disc

18 (VZh)       [What do you do next?]

19 (a) [0:43]      Then later you put it into that - Later you put it

and
after adv
acc m 3sg clt
hes
hes
put 3sg pres I in
disc after adv
acc m 3sg clt
put 3sg pres I

20 (a) [0:47]      into the oven. [Like] the outdoor oven, but this oven is small. It's a “pesh”,

in
oven sg f def oven sg f but nom f 3sg oven sg f small sg f adj oven sg f

21 (a) [0:50]      It's not the big oven. The big ones are called, you know – “furna”.

neg
3sg pres cop clt
big sg f adj oven sg f big sg f adj
acc refl clt
call 3sg pres I
to
[ ... ]
in
large.oven sg f def

22 (a) [0:55]      The big oven. But this one is smaller, the “pesh”. It takes up to …

big sg f def adj oven sg f
hes
that sg n adj more little sg f adj oven sg f hold 3sg pres I
to

23 (c) [0:56]      Twenty.

twenty

24 (a) [0:56]      … twenty breads, up to twenty loaves of bread. But they're bigger

twenty bread ct m
to
twenty loaf pl m bread pl m but nom 3pl more big pl m adj

25 (a) [1:00]      [loaves] of bread. They're not like these little ones. Those are big –

bread pl m def
neg
3pl pres cop clt as this pl adj little pl adj that pl adj
3pl pres cop clt
big pl adj

26 (a) [1:03]      the bread loaves are this big – they['re made] to last longer,

ost
so.big pl adj thus adv big pl adj bread pl m this pl adj
comp
last 3sg pres I more adv

27 (a) [1:07]      And when you take the bread to cut it into big chunks, you cut off

there adv when conj take 2sg pres P
comp
slice 2sg pres I bread sg m def slice sg f big f adj cut.off 2sg pres P
dat refl clt

28 (a) [1:11]      [chunks] from this [big] bread, and that's what people ate. It might

from
this sg m adj bread sg m
acc refl clt
feed 3pl impf I can pres imprs
comp

29 (a) [1:13]      go a bit sour, it might get air holes in it, but there was nothing else.

go.sour 3sg pres P can pres imprs
comp
get.air.pockets 3sg pres P but
from
acc m 3sg pres neg exist other sg m adj

30 (a) [1:17]      Now people want to have fresh bread, and they make sure that it is softer,

now adv seek 3pl pres I fresh indcl adj now adv have 3pl pres I bread sg m
and
watch 3pl pres I
comp
3sg pres cop clt
more soft sg m adj

31 (a) [1:21]      that it's not stale, that it's edible. [And that's] how it is.

comp
neg
3sg pres cop clt hard sg m adj
comp
acc refl clt
eat 3sg pres I
and
thus adv

         [How did you bake bread?]


         About flour. When they put [it] in a small trough, then –


         then they sift it, they sift it there and [then]


         you stretch [the dough] this way and that, and then you make


         a space in the middle and [before you] put the bread [in] to bake,


         you'll put yeast in it. Then you'll take [the dough] and mix it,


         mix [it], and then you'll pour – you'll salt the water.


         You'll get a little salt, and you'll throw it into it (the water),


         and then you'll mix it, and knead it well,


         and get it ready so it can sit, so as to ...


         To ferment, to ferment!


         … so as to ferment a little. And when it starts to rise such that


         it looks like it has fermented, then you take it


         and knead it and make it into


         loaves.


         into loaves, like that.


         Loaves like that


         [What do you do next?]


         Then later you put it into that - Later you put it


         into the oven. [Like] the outdoor oven, but this oven is small. It's a “pesh”,


         It's not the big oven. The big ones are called, you know – “furna”.


         The big oven. But this one is smaller, the “pesh”. It takes up to …


         Twenty.


         … twenty breads, up to twenty loaves of bread. But they're bigger


         [loaves] of bread. They're not like these little ones. Those are big –


         the bread loaves are this big – they['re made] to last longer,


         And when you take the bread to cut it into big chunks, you cut off


         [chunks] from this [big] bread, and that's what people ate. It might


         go a bit sour, it might get air holes in it, but there was nothing else.


         Now people want to have fresh bread, and they make sure that it is softer,


         that it's not stale, that it's edible. [And that's] how it is.


1 (VZh)       [Как печехте хляб?]

2 (a) [0:00]       за брәшно̀ту тѝе сега̀ кәту ту̀ра: тәка̀ ф едно̀ курѝтце и се

3 (a) [0:05]       и се нә нә утсе̂̀йә гу та̀м утсе̂̀йа гу и

4 (a) [0:08]       и гу по̀рәстѐгл’и нәѕа̀ нә тәка̀ нә тәка̀ уста̀ә

5 (a) [0:11]       нә стреда̀тә ме̂̀сту и му ту̀ри ә ә ле̂̀б дә го печѐ

6 (a) [0:15]       к’е му ту̀ри мәйа̀ и к’е зѐме дә го рәзбръ̀кә

7 (a) [0:18]       рәзбръ̀кә та̀м к’е сѝпе к’е си йә усо̀ли вуда̀тә

8 (a) [0:21]       к’е йә нәпра̀ә с ма̀лку со̀л’ к’е фръ̀ли ф нѐйә

9 (a) [0:24]       и к’е гу рәзбръ̀кә и к’е гу зәме̂̀си у̀бәвѐ

10 (a) [0:27]       и к’е гу приго̀тви и то̀ к’е преседѝ тә дә се

11 (c) [0:29]       да кѝсне да кѝсне

12 (a) [0:30]       дә се иск’ѝсне ма̀л’ку кәту зѐме дә бу̀не тәка̀ дә

13 (a) [0:34]       дə да̀вә дә се к’е се е искисна̀л се зѐме

14 (a) [0:37]       дә гу нәме̂̀шә дә гу нәпра̀ве нә

15 (c) [0:40]       пита̀ри

16 (a) [0:40]       нә кула̀ци тәко̀ву

17 (c) [0:41]       кула̀ци тәко̀ву

18 (VZh)       [После какво правите?]

19 (a) [0:43]       и по̀сле гу ә ә сла̀гә фәф тәва̀ по̀сл’е гу ту̀р’а

20 (a) [0:47]       ф пешта̀ фу̀рн’е̂ әмә т’а фу̀рн’е̂ ма̀лкә п’ѐш

21 (a) [0:50]       нѐ е гул’е̂̀мә фу̀рн’е̂ гул’а̀мә сә вѝкә на тәко нә фу̀рн’ете

22 (a) [0:55]       гул’е̂̀мәтә фу̀рн’е̂ ә унува̀ по̀ ма̀лкә п’еш збѝра ду

23 (c) [0:56]       два̀ес

24 (a) [0:56]       два̀асе ле̂̀бә ду два̀асе кула̀ци л’е̂̀буве әмә тѐ по̀ голе̂̀ми

25 (a) [1:00]       ле̂̀був’ѐту не са̀ кәту тѝйә ма̀лечки унѝйә сә гуле̂̀ми

26 (a) [1:03]       е то̀лк’и тека̀ гуле̂̀ми ле̂̀буве тѝйә дә тра̀йе по̀веч’е

27 (a) [1:07]       та̀м кәту зѐмеш дә ре̂̀жеш ле̂̀бу естефа̀ гуле̂̀мә удре̂̀жиш си

28 (a) [1:11]       ут то̀а ле̂п се ра̀нәйә мо̀же дә

29 (a) [1:13]       зәкәсне̂̀е мо̀ж дә пур’а̀сә әмә уд н’ѐгу нѐма дру̀к

30 (a) [1:17]       сега̀ тра̀са: тәз’ѐ сега̀ ѝма: л’е̂̀п и глѐда: дә ә по̀ м’ѐк

31 (a) [1:21]       дә нә йѐ кура̀ф дә се йәдѐ тә тәка̀

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Comments and questions may be addressed to bdlt@berkeley.edu.

Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

Text | by Dr. Radut