yeast

Babjak 1

6 (a) k’e mu tùri məjà i k'e zème də go rəzbrɤ̀kə

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

Belica 2

134 (a) emi mèsihmè go nìe sme si omèsile da kàem fčèra li

Well, we kneaded it. For example, if we made some up yesterday,

135 (a) onàa nedèl'a sme si omèsile ostàvilè sme è tòlčafko turtè

or we made it last Sunday, we'll have left aside this little round bit –

136 (a) kvàs mu se kàzva

it’s called leavening.

138 (a) i kato dòde vrème da mèsim tòa xlèp sme izèle

And when it came time to knead [the next] bread we'd take

139 (a) tòo kvàs se natòpi vɤv vodà večertɤ̀ òtsea brašnòto nàprava dùpka

the leavening and dissolve it in water. In the evening I sift the flour, make a hole

140 (a) vɤf nuštovìte brašnòto sìpa tòo kvàs pòdmesa go razbṛ̀kam go

in the flour in the kneading trough, pour in this leavening, knead it in, stir it,

141 (a) pòdmesa go sabà:le stàna tò šupnàlo mèsa go togàva

knead it. In the morning I get up [and] it has risen. Then I knead it into

Dolno Draglište 3

27 (a) i tə təvà e ednò vrème bèše sos kvàs nèməše məjà

Like that. In the old days [bread] was [made] with starter, there was no yeast.

Kolju Marinovo 1

40 (a) zəm’ìsə sə səs vudìčka səs kvàs təkà ə učil’ùvəm gi

You mix it with a bit of water, and with yeast, then I divide it up

41 (a) də ftàsə l’àba kɤ̀ktu i sigà ftàsuva kəto gu m’ès’ət

to ferment [and rise], like bread rises now after they knead it.

42 (a) tìj ìmət məjɤ̀ s’à gutòva pɤ̀k nìj si pruizvèždəjmi

Now they have ready-made yeast. But we used to make our own.

43 (GK) i kɤ̀k se proizvèždə tàjə majà

And how do you make this yeast?

44 (a) amì təkà ut idnòtu du [laughter] ud idìnijə ud idìnijə l’àp du drùgijə

Well, like this: from one [laughter], from the one [loaf] of bread to the next.

45 (b) ut idìnijə l’àp na drùgijə

From one loaf of bread to the next.

46 (c) si ustàviš i drùgijə pɤ̀t gu m’èsiš

You put it aside, and then knead it [in] the next time [you make bread].

47 (b) ustàviš si takà idnò tòpčinci

You leave it like this in a little ball.

72 (a) s kvəsɤ̀ i ftàsə i pòsl’ə zìməš kòl’kutu ti tr’àbvə

with yeast, and it ferments. After that you take as much as you need,

73 (a) tàm zə pìtkə li žə e zə kvəsnìk li mu

whether it’ll be for a small round leavened bread, or for its yeasted piece –

74 (a) kvəsnìk mu vìkəjmi nìj è tòl’kəvi səs ə glìnə

we called it the “yeasted piece” [and kept it in a container] of clay about this size.

Kralevo 2

22 (VZh) pìta kogà kato ne slòžiš kvàs togàva li se vìka

“Pita”, that’s when you don’t put in yeast, is that when you say it?

23 (a) aha kvàs səs n’àkəf

Yes, yeast, with some –

24 (c) sèlski s’èlski hl’àp

Village [bread], village bread.

25 (a) ə kət səs məìcə gàt kàkto prài sə nòə l’àp be

[Or] with leavening, [like] when they make that other bread

Malevo/Hsk 1

263 (a) pudmɨ̀səš kvàs i pòčvəž də m’èsiš l’àbə̥

you mix in the yeast, and you start to knead the bread.

Oborište 1

14 (a) brašnòtu i i kvàsᵊ sə si ìmaše i zamèsa s kvasɤ̀

the flour and – there was leavening – and I knead it with leavening

15 (a) i tòj ftàsa i go razvalɤ̀ na ednà dɤskɤ̀

and it rises. And and I separate it out into loaves,

Šumnatica 3

132 (b) tugàvəkən še zèmiš i tugàvə še č’àkəš də fkìsne

You take it like this, and then you wait for it to ferment.

133 (b) gà fkìsne ə l’àbət dur ne fkìsne vòdə

When the bread [dough] ferments – [you wait] until the water ferments enough,

135 (b) də fkìsne àsəl kutu məjà kàktu e

until it ferments enough to be just like yeast.

Tihomir 2

33 (a) agà go istɔ̀rgame astàvime birìs kvàsɤ kvàsɤ da vaskᵊɨ̀snəvə

When we scrape it out, we leave a little bit of the starter there, to ferment

34 (a) pàk s’è drùgiet l’èp s’ètniet l’èp astàvime kvàskɤ naškvᵊìte istɔ̀rguvame

[for] the next bread. We leave [behind] some starter when we scrape the trough.

89 (a) s trì kòrᵊi tràanata a m’èsime s kvàsa i s ml’èkɔ

“Trahana” with three sheets of pastry. We knead it with yeast, and milk.

Vŭrbina 2

60 (a) vɤ̀rštəm sə nòs’əm ə č’e kvàs ta pàk drùgi zàmes’əm òti ne sʌ̀m

I would come back bringing starter, and mix up another batch because I couldn’t do

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yeast