Sourdough leaven (7 g)

Description

Bake your own sourdough bread!

Nordwise® Sourdough Sourdough a unique fermentation culture Lactobacillus plantarum TAK59 provides the bacteria necessary for the dough to leaven, which ensures a correct and stable leavening process.

In the box of sourdough starter, you will find a packet of sourdough and a packet of yeast.

Make your own!

You may also be interested in sourdough bread

Preparation

🥖 1 sourdough starter = 1 loaf of sourdough bread (~740 g) 🥖

Preparation of 1 loaf (~ 740 g) of sourdough bread:

1. Mix the yeast 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 leavened 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, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu

Product line - Make your own!

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

The Nordwise® sourdough product line is created by BioCC  Ltd research, product development and marketing teams.

Nordwise® sourdoughs 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!