Nordwise saldskābās rupjmaizes cepšanas sākuma komplekts 13g


Cep maizi mājās!

Unikālā Nordwise® maizes skābuma fermentācijas kultūra Lactobacillus plantarum TAK59 nodrošina maizes mīklas raudzēšanai nepieciešamās baktērijas, kas nodrošina pareizu un stabilu rūgšanas procesu.

Maizes raudzēšanas kastē atradīsiet paciņu ar skābu un raugu.

In stock

SKU: IDM0021 Category:

Composition: dried yeast Saccharomyces cerevisiae, lactic acid bacterium Lactobacillus plantarum TAK59

Quantity in group packaging: 10 pcs

Bread sourdough contains sourdough culture and yeast for baking one 850 g homemade bread.

1. Add 500 ml of lukewarm water, 200 g of rye flour and a packet of powdered leaven into a bowl and mix thoroughly.
2. Cover the bowl with a clean linen towel and leave the mixture to ferment for 10-12 h at room temperature.
3. Add 50 g of sugar, 10 g of salt and a packet of dried yeast to the fermented dough for the dough to rise. Finally add 250 g of rye flour and any other desired additives.
4. Pour the dough into a bread form which is either greased with butter or covered with parchment paper. Make a few holes with your fingers to evaluate the rising of dough (holes should disappear when dough rises).
5. Cover the bread form with a towel and let it rise for one hour in room temperature.
6. Brush the surface of the bread dough with water so the crust wouldn’t break during baking.
7. Preheat the oven to 220 °C and bake for 20 minutes, then reduce the heat to 180 °C and bake for another 60 minutes.
8. Leave the bread to cool under a towel. To retain moisture, slightly brush bread with water or grease it with water.

Storage: Store at + 2… + 6 ° C in the original package. Allowed to be kept at room temperature for up to 72 hours.

Produced by: BioCC OÜ




0 , 013 kg


8 × 2 × 10 cm