Babjak 1

Babjak_1.final_.mp3

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

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

thus adv

thus adv

leave 3sg pres I

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

middle sg f def

place sg n

and

dat n 3sg clt

put 3sg pres P

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

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

15 (c) [0:40] loaves.

pitàri

loaf pl m

питар

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

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

put 3sg pres I

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”,

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

[ ... ]

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

little sg f adj

oven sg f

hold 3sg pres I

23 (c) [0:56] Twenty.

dvàes

twenty

двадесет

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

twenty

bread ct m

twenty

loaf pl m

bread pl m

but

nom 3pl

big pl 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

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

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

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Babjak 1

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

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

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

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

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

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

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

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

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

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

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

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

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

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

15 (c) [0:40] loaves.

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

17 (c) [0:41] Loaves like that

18 (VZh) [What do you do next?]

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

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

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

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

23 (c) [0:56] Twenty.

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

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

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

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

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

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

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

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

1 (VZh) [Как печехте хляб?]

[How did you bake bread?]

2 (a) [0:00] za brəšnòtu tìe segà kətu tùra: təkà f ednò kurìtce i se

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

3 (a) [0:05] i se nə nə utsɛ̀jə gu tàm utsɛ̀ja gu i

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

4 (a) [0:08] i gu pòrəstègl’i nədzà nə təkà nə təkà ustàə

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

5 (a) [0:11] nə stredàtə mɛ̀stu̥ i mu tùri ə ə lɛ̀b də go pečè

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

6 (a) [0:15] 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,

7 (a) [0:18] rəzbrɤ̀kə tàm k'e sìpe k'e sì jə usòli vudàtə

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

8 (a) [0:21] k'e jə nəpràə s too s màlku sòl' k'e frɤ̀li f nèjə

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

9 (a) [0:24] i k'e gu rəzbrɤ̀kə i k'e gu zəmɛ̀si ùbəvè

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

10 (a) [0:27] i k'e gu prigòtvi i tò k'e presedì tə də se

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

11 (c) [0:29] da kìsne da kìsne

To ferment, to ferment!

12 (a) [0:30] də se isk’ìsne màl'ku kətu zème də bùne təkà də

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

13 (a) [0:34] də dàvə də se k'e se e iskisnàl se zème

it looks like it has fermented, then you take it

14 (a) [0:37] də gu nəmɛ̀šə də gu nəpràve nə

and knead it and make it into

15 (c) [0:40] pitàri

loaves.

16 (a) [0:40] nə kulàci təkòvu

into loaves, like that.

17 (c) [0:41] kulàci təkòvu

Loaves like that

18 (VZh) [После какво правите?]

[What do you do next?]

19 (a) [0:43] i pòsle gu ə ə slàgə fəf təvà pòsl'e gu tùr’a

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

20 (a) [0:47] f peštà fùrn'ɛ əmə t'a fùrn'ɛ màlkə p'eš

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

21 (a) [0:50] nè e gul’ɛ̀mə fùrn’ɛ gul'àmə sə vìkə na təko nə fùrn'ete