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:

1.  Mix the starter packet with 350 ml of hand-warm water and 250 g of wheat flour.
2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 15-16 hours.
3.  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.
4. 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.
5. Put the dough in an oiled bowl to rise for 45 minutes.
6. 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.
7. 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.
8. 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!

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®.

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!

Description

One packet of yogurt starter (0.5 g) contains 100 million beneficial live lactic acid bacteria Lactobacillus plantarum MCC1, the consumption of which increases the number of beneficial lactic acid bacteria in the intestinal microbiota.
The starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus provide the necessary bacterial strains for fermentation, which help the milk to ferment properly. Nordwise® starter for making yogurt with live lactic acid bacteria ensures a stable and correct fermentation process and provides added value by increasing the number of good lactic acid bacteria in the microbiota.

Make your own!

Preparation

🥛 1 package = 2 packages (2 x 0.5 g) 🥛

Starter can be added to smoothies, milk or your favorite non-fermented drink (temperature should not exceed 40 °C). When you consume it, you enrich the intestinal microbiota with useful lactic acid bacteria, of which there are 100 million in one packet.

1 package = 1 l of probiotic yogurt

Preparation of 1 l of probiotic yogurt:

1. Heat 1 liter of milk at 90-95°C for 5-10 min.

 2. Cool the milk to 40-45°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 40-45 °C for 6-8 h. Do not stir the milk during fermentation!

5. Assess the clot that has formed within 6 h. When the curd is smooth and strong, stir it and place it in the refrigerator to cool (yogurt can also be cooled without stirring). Store the yogurt in the refrigerator for 6-9 hours to achieve the typical yogurt texture and thicker consistency.

6. Add your favorite toppings to the probiotic yogurt.

📹 you can find a video tutorial www.nordwise.eu/make-it-yourself

Read what is most important when making yogurt.

Composition

Ingredients: lactic acid bacteria Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum MCC1

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 range is intended for people who value Estonian food and preparing food themselves.

 The Nordwise® starter product line is created by BioCC Ltd 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 starter ensures a controlled and stable fermentation process, giving the product added value in the form of live lactic acid bacteria.

Choose Estonian production and make your own!

Description

Nordwise®'s unique lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help vegetables to acidify properly. Nordwise® starter for vegetable pickling with live lactic acid bacteria ensures a stable and correct fermentation process, lowering the acidity of the product from the first day until the end of the fermentation process.

Make your own!

Preparation

🥕 1 packet = 2 kg of pickled vegetables 🧅

Pickling 2 kg of vegetables:

1. Clean and cut the vegetables, steam them for a few minutes if necessary (e.g. cauliflower, peppers).
2. Store the vegetables in a clean jar.
3. Add seasonings such as cumin, peppermint, black and red pepper, coriander, dill seeds, mustard seeds, garlic, bay leaves, dried parsley, chopped raspberry or blackcurrant leaves.
 4. Dissolve 1 packet of starter in 50 ml of water (max. 40 °C), pour over the vegetables.
5. Prepare the brine. Heat the water to boiling, dissolve salt in the water (1 tablespoon of salt per 1 liter of water) and cool to at least 40 °C. Pour the brine over the vegetables.
6. Depending on the desired acidity, let the mixture ferment for 2-3 days at room temperature (~22 °C). Pickled vegetables can be eaten immediately or stored at refrigerator temperature.

📹 you can find a video tutorial www.nordwise.eu/make-it-yourself

For making cabbage
1 package = 2 kg of sauerkraut

Preparation of 2 kg of sauerkraut:

 1. Dissolve 1 packet (0.5 g) of starter in 100 ml of water (do not use water over 40 °C).

2. Wash the cabbage, remove the top leaves and the core of the cabbage.

3. Slice the cabbage into thin strips with a food processor or a knife.

4. Add 2 tablespoons of salt to 2 kg of grated cabbage.

5. Mix and crush the cabbage by hand until the cell fluid is removed.

 6. Place the cabbage in a clean container. Add the starter-water mixture, press the cabbage tightly so that the product is completely covered with water. Seal the jar airtight.

 7. Ferment the cabbage at room temperature for 3 days.

Sauerkraut can be eaten immediately or stored in the refrigerator.

Composition

Ingredients: lactic acid bacteria Lactobacillus plantarum TAK59

The patented lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help the product to acidify correctly and ensure a stable acidification process and a high-quality product.

Storage: at +2...+6 °C.

Manufacturer: BioCC OÜ, Riia 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu

Recipes

🥗 FERMENTED MIXED SALAD

🟣🧄 PICKLED BEET SALAD WITH GARLIC

🥦 PICKLED CAULIFLOWER

Product line - Make your own!

The Nordwise® starters product line is intended for people who value Estonian food and preparing food themselves.

 The Nordwise® starters product line is created by BioCC  Ltd 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!

 Description

Nordwise®'s unique starter culture provides the necessary bacterial strains for fermentation, which help the cucumbers to ferment properly. Nordwise® starter for pickling cucumbers with a mixture of spices ensures a stable and correct pickling process, lowering the acidity of the product from the first day until the end of the pickling process.

Make your own!

Preparation

🥒 1 package = 2 kg pickles 🥒

Preparation of 2 kg pickles:

1. Wash the cucumbers.

2. Place the cucumbers in hot water for a while.

3. Prepare the brine: heat 1 L of water to a boil, add 2 tablespoons of salt and 1 tablespoon of sugar. Cool the liquid to 40°C.

4. Place the cucumbers in the jar alternately with the contents of the package.

5. Pour the cooled brine over the cucumbers so that the cucumbers are completely covered. Close the jar immediately. Place the jars in a room suitable for fermentation, where the temperature is ~ 22°C.
Depending on whether you want less acidified or more acidified cucumbers, acidification lasts 1-2 days. Pickled cucumbers can be eaten immediately or stored at refrigerator temperature.

📹 you can find a video tutorial at www.nordwise.eu/valmista-ise

Composition

Ingredients: dried dill, coriander, black pepper, horseradish root, bay leaves, allspice, dried garlic, dried carrot, lactic acid bacteria Lactobacillus plantarum TAK59

The patented fermentation culture Lactobacillus plantarum TAK59 provides the necessary bacteria for fermentation, which help the product ferment correctly and ensure a stable fermentation 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 it yourself!

The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.

The Nordwise® starters product line was 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!

Description

Bake bread at home!

The unique fermentation culture of Nordwise® rye bread starter, Lactobacillus plantarum TAK59, provides the bacteria necessary for the fermentation of bread dough, which ensures a correct and stable fermenting process.

You will find a packet of starter and yeast in the rye bread starter box.

See also sourdough bread starter kit

Preparation

🍞 1 bread sourdough = 1 loaf of bread (~850 g) 🍞

Preparation of 1 loaf (~ 850 g) of bread:

 1. Carefully mix the starter packet with 500 ml of hand-warm water and 200 g of rye flour.
2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 10-12 hours.
3. Add 50 g of sugar, 10 g of salt and a packet of yeast to leaven the dough. Finally, mix in 250 g of rye flour and, if desired, any additives you like.
4. Pour the bread dough into a bread mold greased with butter or covered with baking paper. Poke a few holes in the bread dough with your finger, by which it is good to judge the rising of the dough (the holes poked with your finger disappear when it rises).
5. Cover the bread pan with a towel and let the bread dough rise at room temperature for ~1 hour.
6. Brush the surface of the bread dough with water so that the bread crust does not crack during baking.
7. Preheat the oven to 220 °C and bake for 20 min, then lower the heat to 180 °C and bake for 60 min.
8. Leave the warm bread to cool under a towel. To retain moisture, sprinkle the bread with water or spread with butter.

📹 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 fermentation culture of Nordwise® rye bread starter, Lactobacillus plantarum TAK59, provides the bacteria necessary for the fermentation of bread dough, which ensures a correct and stable fermentation 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 line 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!