Sourdough bread starter kit(7 g)
Regular price
€4,78
Product line - Make your own!
Description
Bake your own sourdough bread!
Nordwise® Sourdough bread starter's unique fermentation culture Lactobacillus plantarum TAK59 provides the bacteria necessary for the dough to ferment, which ensures a correct and stable fermentation process.
In the box of sourdough bread starter kit you will find a packet of sourdough starter and a packet of yeast.
Make your own!
You may also be interested in rye bread
Preparation
🥖 1 sourdough bread starter kit = 1 loaf of sourdough bread (~740 g) 🥖
Preparation of 1 loaf (~ 740 g) of sourdough bread:
- Mix the starter packet with 350 ml of hand-warm water and 250 g of wheat flour.
- Cover the bowl with a towel and leave the mixture to ferment at room temperature for 15-16 hours.
- Add 8 g of salt and yeast to the fermented sourdough. Mix in 250 g of wheat flour (if desired, add your favorite ingredients, e.g. olives). Knead the dough intensively for 2-3 minutes to create air in the dough.
- Leave the mixture in the bowl to rise for 45 minutes, then knead the dough again for 2-3 minutes. Wet your hands beforehand to prevent the dough from sticking to your hands.
- Put the dough in an oiled bowl to rise for 45 minutes.
- Place the risen dough on a floured surface, shape it into a rectangle with your hands. Mentally divide the piece of dough into three. Bring 1/3 of the dough from the left side to the center, then 1/3 of the dough from the right side to the center and smooth the ends into a round shape, turn the dough over. Place the dough on a baking sheet, cover with a towel and leave to rise for 1-1.5 hours.
- Preheat the oven to 230°C and bake for 10 min, then reduce the heat to 200°C and bake for 20 min. To maintain the correct humidity, place the bowl of water in the oven and remove it after lowering the temperature to 200°C.
- Leave the sourdough bread warm in the oven to cool under a towel. (~2h)
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: dry yeast Saccharomyces cerevisiae, lactic acid bacteria Lactobacillus plantarum TAK59.
The unique Lactobacillus plantarum TAK59 yeast culture of Nordwise® sourdough starter provides the bacteria necessary for the dough to leaven, which ensures a correct and stable leavening process.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riia 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® starters product range is intended for people who value Estonian food and preparing food themselves.
The Nordwise® starters product line is created by BioCC OÜ research, product development and marketing teams.
Nordwise® starters contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.
So choose Estonian production and make your own!
SOURED MILK starter kit (2 x 0.5 g)
Regular price
€5,23
Sale price
€3,84
Description
Product line - Make your own!
Description
Soured milk is one of the oldest foods and probably one of the first dairy products in human history. Soured milk also belongs to Estonian traditional foods. Make your own soured milk using Nordwise® Soured milk starter!
One packet of Nordwise® soured milk starter (0.5 g) contains 1 billion of the organism's own patented live lactic acid bacteria Lactiplantibacillus plantarum INDUCIA®. The thoroughly researched probiotic INDUCIA ® adds value to soured milk by helping to increase the amount of beneficial lactic acid bacteria in the gut.
The yeast cultures Streptococcus thermophilus and Lactococcus lactis' e different strains provide the bacteria necessary for acidification, which help the milk to acidify properly. Nordwise® starter with live lactic acid bacteria ensures a stable and correct fermentation process.
Preparation
🥛 1 box = 2 packets (2 x 0.5 g) 🥛
1 packet = 1 l of soured milk
Preparation of 1 l soured whole milk*:
1. Heat 1 liter of milk at 90-95°C for 5-10 min.
2. Cool the milk to 20-26°C and add 1 packet (0.5 g) of starter.
3. Carefully mix the milk with the starter and pour into a container.
4. Ferment the milk at 20-26 °C for 16-18 h. Do not stir the milk during fermentation!
5. Assess the clot that has formed within 16 h. When the curd is smooth and strong, stir it and place it in the refrigerator to cool. Store the soured milk in the refrigerator for 6-9 hours to achieve the characteristic texture and thicker consistency of soured milk.
6. Add your favorite additives to the soured milk.
*Whole milk can be replaced with low-fat milk.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: Lactococcus lactis subsp . lactis , Lactococcus lactis subsp. cremoris , Lactococcus lactis subsp. lactis biovar. diacetylactis , Streptococcus thermophilus , Lactiplantibacillus plantarum INDUCIA®.
One package contains 1 billion of the body's own, patented, live lactic acid bacteria Lactiplantibacillus plantarum INDUCIA ® , the consumption of which increases the number of beneficial lactic acid bacteria in the intestine.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riia 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® starter product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® starter product line is created by BioCC OÜ research, product development and marketing teams.
Nordwise® starters contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
Choose an Estonian product and make it yourself!