{"id":312381,"date":"2026-04-03T10:06:50","date_gmt":"2026-04-03T07:06:50","guid":{"rendered":"https:\/\/www.tgrthaber.com\/mavikadin\/?p=312381"},"modified":"2026-04-03T10:06:50","modified_gmt":"2026-04-03T07:06:50","slug":"evde-eksi-mayali-simit-yapma-eksi-maya-nasil-hazirlanir","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/evde-eksi-mayali-simit-yapma-eksi-maya-nasil-hazirlanir\/","title":{"rendered":"Evde ek\u015fi mayal\u0131 simit yapma! Ek\u015fi maya nas\u0131l haz\u0131rlan\u0131r?"},"content":{"rendered":"

\u00c7\u0131t\u0131r kabu\u011fu ve yumu\u015fak i\u00e7 yap\u0131s\u0131yla \u00f6zellikle kahvalt\u0131 sofralar\u0131n\u0131n ve \u00e7ay e\u015fliklerinin vazge\u00e7ilmezleri aras\u0131nda yer alan simidi evinizde haz\u0131rlayabilirsiniz. Sa\u011fl\u0131kl\u0131 ve do\u011fal beslenme e\u011filiminin artmas\u0131yla birlikte ek\u015fi mayal\u0131 simit<\/a> daha fazla ilgi g\u00f6rmeye ba\u015flam\u0131\u015ft\u0131r. Peki Ek\u015fi maya nas\u0131l haz\u0131rlan\u0131r? \u0130\u015fte detaylar\u0131.<\/p>\n

EK\u015e\u0130 MAYA NED\u0130R VE NEDEN TERC\u0130H ED\u0130L\u0130R?<\/h3>\n

Ek\u015fi maya; un ve suyun do\u011fal fermantasyonu ile elde edilen, yabani maya ve faydal\u0131 bakteriler i\u00e7eren bir kar\u0131\u015f\u0131md\u0131r. Ticari mayalara g\u00f6re daha uzun s\u00fcrede kabarsa da ortaya \u00e7\u0131kan \u00fcr\u00fcn hem daha lezzetli hem de daha sa\u011fl\u0131kl\u0131d\u0131r. Ek\u015fi mayal\u0131 hamurlar daha kolay sindirilir ve kan \u015fekerini daha dengeli y\u00fckseltir. Ayr\u0131ca katk\u0131 maddesi i\u00e7ermedi\u011fi i\u00e7in tamamen do\u011fald\u0131r.<\/p>\n

\"\"<\/p>\n

\n

EVDE EK\u015e\u0130 MAYA NASIL HAZIRLANIR?<\/h3>\n

Ek\u015fi maya haz\u0131rlamak sab\u0131r isteyen ama olduk\u00e7a basit bir s\u00fcre\u00e7tir. Temel olarak un ve suyun birka\u00e7 g\u00fcn boyunca d\u00fczenli olarak beslenmesiyle olu\u015fur.<\/p>\n

Gerekli Malzemeler:<\/h3>\n

Tam bu\u011fday unu
\n\u0130\u00e7me suyu
\nCam kavanoz<\/p>\n

\"\"<\/p>\n

\n

Haz\u0131rlan\u0131\u015f\u0131:<\/h3>\n

\u0130lk g\u00fcn bir kavanoza 2 yemek ka\u015f\u0131\u011f\u0131 un ve 2 yemek ka\u015f\u0131\u011f\u0131 su ekleyip kar\u0131\u015ft\u0131r\u0131n. \u00dczerini gev\u015fek \u015fekilde kapat\u0131n.
\nKar\u0131\u015f\u0131m\u0131 oda s\u0131cakl\u0131\u011f\u0131nda bekletin.
\n\u0130kinci g\u00fcn kar\u0131\u015f\u0131ma tekrar ayn\u0131 miktarda un ve su ekleyin.
\nBu i\u015flemi 4-5 g\u00fcn boyunca her g\u00fcn tekrarlay\u0131n.
\nKar\u0131\u015f\u0131m kabarc\u0131klar olu\u015fturmaya ve hafif ek\u015fi kokmaya ba\u015flad\u0131\u011f\u0131nda mayan\u0131z haz\u0131r demektir.<\/p>\n

Ek\u015fi mayay\u0131 canl\u0131 tutmak i\u00e7in d\u00fczenli olarak beslemek gerekir. Kullanmad\u0131\u011f\u0131n\u0131z zamanlarda buzdolab\u0131nda saklayabilir ve haftada bir besleyebilirsiniz.<\/p>\n

\"\"<\/p>\n

\n

Ek\u015fi Mayal\u0131 Simit \u0130\u00e7in Gerekli Malzemeler<\/h3>\n

1 su barda\u011f\u0131 aktif ek\u015fi maya
\n2 su barda\u011f\u0131 \u0131l\u0131k su
\n4-5 su barda\u011f\u0131 un
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz
\n1 yemek ka\u015f\u0131\u011f\u0131 pekmez
\nYar\u0131m \u00e7ay barda\u011f\u0131 su (pekmez i\u00e7in)
\nSusam<\/p>\n

\"\"<\/p>\n

\n

Hamurun Haz\u0131rlan\u0131\u015f\u0131<\/h3>\n

Ek\u015fi mayal\u0131 simit<\/a> yap\u0131m\u0131nda en \u00f6nemli a\u015famalardan biri hamurun do\u011fru haz\u0131rlanmas\u0131d\u0131r.
\nGeni\u015f bir kaba ek\u015fi maya ve suyu al\u0131n.
\n\u00dczerine azar azar un ekleyerek yo\u011furmaya ba\u015flay\u0131n.
\nTuzu ekleyip ele yap\u0131\u015fmayan yumu\u015fak bir hamur elde edin.
\nHamurun \u00fczerini kapat\u0131p oda s\u0131cakl\u0131\u011f\u0131nda yakla\u015f\u0131k 4-6 saat mayalanmaya b\u0131rak\u0131n.
\nEk\u015fi maya ile yap\u0131lan hamurlar\u0131n kabarma s\u00fcresi uzun oldu\u011fu i\u00e7in sab\u0131rl\u0131 olmak gerekir.<\/p>\n

\"\"<\/p>\n

\n

S\u0130M\u0130T \u015eEK\u0130LLEND\u0130RME VE P\u0130\u015e\u0130RME<\/h3>\n

Mayalanan hamurdan par\u00e7alar kopar\u0131p uzun \u015feritler haline getirin ve klasik simit \u015fekli verin.
\nPekmez ve suyu kar\u0131\u015ft\u0131rarak bir sos haz\u0131rlay\u0131n.
\n\u015eekil verdi\u011finiz hamurlar\u0131 \u00f6nce pekmezli suya, ard\u0131ndan bol susama bulay\u0131n.
\n\u00d6nceden \u0131s\u0131t\u0131lm\u0131\u015f 200 derece f\u0131r\u0131nda yakla\u015f\u0131k 20-25 dakika pi\u015firin.
\nSimitlerin \u00fczeri k\u0131zar\u0131p \u00e7\u0131t\u0131r bir g\u00f6r\u00fcn\u00fcm ald\u0131\u011f\u0131nda haz\u0131r demektir.<\/p>\n

\"\"<\/p>\n

\n

EK\u015e\u0130 MAYALI S\u0130M\u0130T YAPMANIN P\u00dcF NOKTALARI<\/h3>\n

Mayan\u0131n aktif olmas\u0131 \u00e7ok \u00f6nemlidir; aksi halde simitler kabarmaz.
\nHamuru uzun s\u00fcre mayaland\u0131rmak lezzeti art\u0131r\u0131r.
\nSusamlar\u0131 \u00f6nceden hafif kavurmak aromay\u0131 g\u00fc\u00e7lendirir.
\nPekmezli su simide karakteristik rengini ve tad\u0131n\u0131 verir.<\/p>\n

Evde ek\u015fi mayal\u0131 simit yapmak hem sa\u011fl\u0131kl\u0131 hem de keyifli bir s\u00fcre\u00e7tir. \u0130lk denemede m\u00fckemmel sonu\u00e7 al\u0131nmasa bile pratik yapt\u0131k\u00e7a daha iyi simitler elde edebilirsiniz. Do\u011fal ek\u015fi maya ile haz\u0131rlanan bu geleneksel lezzet, sofran\u0131za hem nostalji hem de sa\u011fl\u0131k katacakt\u0131r.<\/p>\n","protected":false},"excerpt":{"rendered":"

Simit, T\u00fcrkiye\u2019nin en sevilen sokak lezzetlerinden biridir. D\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fak dokusuyla kahvalt\u0131lar\u0131n ve \u00e7ay saatlerinin vazge\u00e7ilmezidir. Son y\u0131llarda ise daha sa\u011fl\u0131kl\u0131 ve do\u011fal beslenmeye y\u00f6nelenlerin tercihi olan ek\u015fi mayal\u0131 simit \u00f6ne \u00e7\u0131kmaktad\u0131r. Katk\u0131 maddesi i\u00e7ermemesi, sindirimi kolayla\u015ft\u0131rmas\u0131 ve kendine \u00f6zg\u00fc aromas\u0131 sayesinde klasik simitten ayr\u0131l\u0131r. Peki Ek\u015fi maya nas\u0131l haz\u0131rlan\u0131r?<\/p>\n","protected":false},"author":5,"featured_media":312389,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[191],"tags":[73748,12371,3411],"class_list":["post-312381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-tarifleri","tag-eksi-mayali-simit","tag-simit","tag-yemek-tarifleri"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/312381"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=312381"}],"version-history":[{"count":1,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/312381\/revisions"}],"predecessor-version":[{"id":312391,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/312381\/revisions\/312391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/312389"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=312381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=312381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=312381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}