<\/span><\/p>\n V tem tednu imamo prvo peko posebnega kruha za Zelene zaboj\u010dke (no, \u010disto prvo smo \u017ee pojedli!). Imamo tri vrste kruha, \u0161truce po 60 dag:<\/p>\n Vsi so vzhajani z dro\u017emi, s \u010disto \u010disto malo kvasa v osnovi. Brez kakr\u0161nihkoli kemi\u010dnih dodatkov, torej \u00a0zgolj moka, voda, sol, dro\u017ei.<\/p>\n <\/span><\/p>\n <\/span><\/p>\n \n \n \n \n \n \n \n \n \n \n <\/span><\/strong><\/p>\n <\/span><\/p>\n \n \n \n Dober kruh je iz dobre moke<\/span><\/strong><\/p>\n \n Na kmetiji pridelajo letno nekaj ve\u010d kot 20 ton \u017eit; dovolj jih bo za na\u0161 kruh. Pri peki je namre\u010d koristno imeti vseskozi enako moko, tako kruh ni poln presene\u010denj. <\/span><\/p>\n <\/span><\/strong><\/p>\n <\/span><\/strong><\/p>\n <\/span><\/strong><\/p>\n <\/span><\/strong><\/p>\n \n \n \n \n \n \n \n \n \n \n \n <\/span><\/strong><\/p>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n Dobri peki, slasten kruh<\/span><\/strong><\/p>\n <\/span><\/strong> \n Peka kruha za Zelene zaboj\u010dke bo potekala \u010dasovno lo\u010deno, zgodaj zjutraj, tako da bo sledljivost in kontrola ekolo\u0161kosti zagotovljena. <\/span><\/p>\n \n \n \n \n \u010ce vam je zadi\u0161al dober kruh iz dobre moke, naro\u010dite ga n v \u010detrtek bo pri\u0161el v zaboj\u010dku. <\/strong><\/p>\n (\u010ce smo \u010disto formalni in to\u010dni, kruh ni ekolo\u0161ki, saj je iz moke v preusmeritvi -ekolo\u0161ka bo prihodnje leto\u00a0 in pe\u010dejo ga v pekarni, ki \u0161e ni cerficirana, ampak je v procesu certificiranja.). \u010cisto sve\u017e kruh V tem tednu imamo prvo peko posebnega kruha za Zelene zaboj\u010dke (no, \u010disto prvo smo \u017ee pojedli!). Imamo tri vrste kruha, \u0161truce po 60 dag: pirin \u00a0\u00a0(3,00 \u20ac) r\u017een \u00a0\u00a0(2,70 \u20ac) polnozrnat p\u0161eni\u010dni \u00a0(2,70 \u20ac) Vsi so vzhajani z dro\u017emi, s \u010disto \u010disto malo kvasa v osnovi. Brez kakr\u0161nihkoli kemi\u010dnih dodatkov, torej… Continue reading Ekolo\u0161ki kruh<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,6,1],"tags":[74,86,90,93,94,111,157,173,188,221,228,273],"class_list":["post-1380","post","type-post","status-publish","format-standard","hentry","category-novicke","category-nasi-kmetje","category-uncategorized","tag-drozi","tag-ekoloska-moka","tag-ekoloska-zita","tag-ekoloske-zitarice","tag-ekoloski-kruh","tag-hisa-dobrega-okusa","tag-kruh","tag-marko-slavic","tag-moka","tag-pira","tag-polnovredna-moka","tag-rz","entry"],"_links":{"self":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/1380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/comments?post=1380"}],"version-history":[{"count":0,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/1380\/revisions"}],"wp:attachment":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/media?parent=1380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/categories?post=1380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/tags?post=1380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"druzina_struc\"](\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2010\/10\/druzina_struc.jpg\" "\\"druzina_struc\\"")
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![\"marko_slavic\"](\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2010\/10\/marko_slavic.jpg\" "\\"marko_slavic\\"")
![\"peki\"](\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2010\/10\/peki.jpg\" "\\"v")
Kruh nam bodo pekli v Hi\u0161i dobrega okusa, \u010disto blizu v Tacnu. Ekipa je uigrana, in presenetljivo veliko dela opravljajo \u010disto ro\u010dno. In tudi izku\u0161eni so, najstarej\u0161i, ki skrbi za peko, je star dobrih 80 let (in je pekel, \u0161e preden so izna\u0161li Vzhajin in podobne dodatke za peko).
\nZa nove recepture skrbi francoski pek Nicolas, ki prina\u0161a novo znanje, tehnologije in izdelke ter vzpostavlja recepture za novo linijo kruha in pekovskih izdelkov z EKO certifikatom (na\u010drtovan do konca leta, prav zaradi Zelenih zaboj\u010dkov).<\/span><\/p>\n
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"