# Host Radiožurnálu: Škvarky nebo medvědí česnek. Chleba se dá zpestřit čímkoliv, radí chlebový someliér

Page: https://stenobird.com/podcast/radio-urn-l-391026/host-radio-urn-lu-kvarky-nebo-medv-d-esnek-chleba-se-d-zpest-it-mkoliv-rad-chlebov-someli-r
Text version: https://stenobird.com/podcast/radio-urn-l-391026/host-radio-urn-lu-kvarky-nebo-medv-d-esnek-chleba-se-d-zpest-it-mkoliv-rad-chlebov-someli-r.md
Podcast: [Radiožurnál](https://stenobird.com/podcast/radio-urn-l-391026)
Published: 2026-07-19T10:29:00+00:00
Episode link: https://www.mujrozhlas.cz/rapi/view/episode/79b74486-aa03-3312-a6ba-82663467b3e1
Audio file: https://portal.rozhlas.cz/sites/default/files/audios/26d64a6e31fc238d50a2f702a00a065b.mp3?station=radiozurnal
Processing state: not_requested
JSON: https://stenobird.com/v1/public/podcasts/radio-urn-l-391026/episodes/host-radio-urn-lu-kvarky-nebo-medv-d-esnek-chleba-se-d-zpest-it-mkoliv-rad-chlebov-someli-r
Duration seconds: 1478

## Resource

Chystáte se doma péct chleba a nevíte, jak na to? Dobře poradí chlebový someliér Stanislav Janíček, který v rozhovoru s moderátorkou Patricií Strouhalovou prozradil například to, že správný poměr pšeničné a žitné mouky je půl na půl. Jak se ochutnává chleba? A proč se kvasový chléb znovu vrací do módy?

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## Transcript

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