Reconstituted Sekowa Buckenzyme

Reconstituted Sekowa Buckenzyme

Category: Sourdough bread

Ingredients
Sekowa Buckenzyme
water
wheat flour 1c
whole wheat flour
wheat bran

Cooking method

• I really wanted to bake sourdough bread at home, but after studying all the subtleties of sourdough breeding I came to the conclusion that this process is impossible for me for two reasons:
• 1) I cannot throw away even a small piece of bread. I can't, that's all. And in starter cultures, part of the product has to be disposed of;
• 2) you need to feed the starter by the hour and create a certain temperature. Due to my global employment, this is not feasible for me.
• Therefore, you need to look for other ways. Do not give up, in fact, from their desires.
• This is where the idea came to try dry bacon enzyme.
• The hassle and problems are minimal, and the result is excellent.
• And now the bacterment has arrived, we are starting to restore.
• Reconstituted Sekowa is a "long-lasting" starter that can be kept in the refrigerator for up to 4 months and can be used to bake bread straight from the refrigerator.
• And this is exactly what I need.
• Recovery takes place in two stages (20 hours) and the only prerequisite is strict adherence to the temperature regime of 30C, which is successfully achieved in the Steba pressure cooker in the "Heating" mode.
• At first I decided to cook half of the norm, but, on reflection, I decided: but what is really there! I will make a full portion right away, so as not to bother in the summer heat.
• Therefore, in the part of the photographs there will be both 50% of the portion and the full portion. But everything is in order.
• So:
• Stage 1 (15 hours)
• 20 g - dry bacterial enzyme
• 220 g - warm water (40C) is good. I have Lipetsk pump room water without gas.
• 100 g - wheat grits
• 100 g - wheat flour 1c
• I didn't have any grains, and I took a handful of wheat bran, adding up to 100 g of whole grain wheat flour.
• 
• We take a jar, preferably a larger one. For half a portion, 1 liter is suitable, for a full one 2-3 liters.
• We measure back enzyme, flour and water. We put everything in a jar, mix well and place.
• 
• Put a silicone mat on the bottom of the multicooker pan. Perfect round from Fixprice. Pour warm tap water into a saucepan.
• 
• We put the can in the pan.
• 
• The lid on the jar should be well closed.
• The water in the pot should be up to the level of the dough in the jar.
• Cover the multicooker with a lid and select the "heating" mode and the temperature "32". Under this condition, we will create the uniform 30 degrees we need.
• 
• We set the time to 15:00 and calmly go to sleep or go about our business.
• After 15 hours, we take out the can and see: our mass should increase in volume by 10-15 percent.
• Now let's move on to the second stage.
• Stage 2 (5 hours)
• All the mass from the first stage
• 90 g - warm water (40C), you may need to add 50-60 g
• 150 g - wheat grits (again, bran and c / z flour)
• 150 g - wheat flour 1c
• "Mix everything well. Depending on the amount of water introduced, the starter culture may turn out to be more or less, but always soft.
• Fermentation lasts 5 hours at a temperature of + 30 ° C. At + 25ºC it will take 24 hours.
• In any case, the mass should increase by 25% -30%, and only then can the leaven be considered fully restored. "
• 🔗
• Again we send our jar to the multicooker, after putting on the jar the mark of the edge of the sourdough mass, now for 5 hours.
• After this time, we look at how the leaven behaved. If the mass has increased by less than 30%, we send it to warm up for another couple of hours.
• The second stage took me 6 hours.
• 
• Close the finished starter with a lid and store in the refrigerator.
• I baked my first rye “Belarusian noble” with sourdough. The bread turned out great.
• 
• My sister (Anya notglass) bakes white bread on it, in particular, Golosilovsky saikas. There is absolutely no sourness in white bread.
• I would be glad if my modest experience is useful to someone else who really wants to bake sourdough bread on this bacon ferment.

[Vera]

VeraThank you for such a detailed description of the process. It remains to get the bacterment. And - forward! Until then, bookmark.

How great it is that such a recipe has appeared! It will be very useful to me, because there is a bacterial enzyme, and all hands do not get to start using it! Thank you very much, now you don't have to delve into it yourself and waste time !!!

[Mistletoe]

And in starter cultures, part of the product has to be disposed of

What is this for? I have never disposed of anything.

starter needs to be fed by the hour

I always fed the starter on demand, like a baby. And just this time coincided with the next bread.

But a few months ago I could not bake with sourdough in any way, and she died from me.

So Secowa is also interesting to me. I've been looking at her for a long time (how Mistletoe laid out my bread on this enzyme - potato, on yogurt - and told about him, and after Admin gave me link on the topic of this enzyme with a detailed description of the process) and I never think of buying it. Honestly, I am just alarmed by the fact that it is stored for so long in the refrigerator without feeding. Somehow I'm not sure of its composition. Here is who would assure me

I am also attracted that the shelf life is 4 months. The only thing left to do is to get the bacon enzyme. Thanks for the informative temka

[VA]

VA,
Vera, thank you very much for the detailed story and for my experience with Shteba (I also have one). But I don’t have 1st grade flour, but it seems like you can get it by adding I don’t remember how many bran in premium flour. Thank you very much again))

[Manna]

Manna, I don’t know whether it is harmful or not, but I can only say on my own: I’m allergic. I can't eat many of the products precisely because of all the additives. Thanks to the forum, milk and meat are now all their own. I got Vera to buy a convict, and first I baked white bread, then Vera black. There is no reaction yet. Bread and bread. She sleeps in the fridge and that's it. And when you take it out for baking, it gurgles like regular sourdough. For 4 months (as Sergey and Boris say) we have never stored it, we often use it.
At first I used the leaven that Olya sent me, then Vera ordered it in Germany. I think that the Germans will not do something to their detriment.
And I also really like the smell of her, just like that of desem: the smell of soaked apples, but for me it is the scent of an autumn apple orchard after a shower. Strong apple spirit.

[Anya]

Anya, thanks for the tip! I've been looking for its detailed composition, but I haven't found anything concrete. Is this information on the jars or in some brochure by chance?

[Manna]

Manna, of course there is. Not in percentage, of course, but just ingredients. There the text is only in German, Vera is not at home now, she will come and translate. I only remember wheat and honey.

I only remember wheat and honey

You can grow sourdough from wheat and honey yourself, but it will not be stored for so long without feeding. There is something there that quickly activates the leaven and allows it to be stored for up to 4 months.

[Manna]

Manna, from what I could understand myself: wheat meal, corn flour, pea flour and flower honey. What strains and what else is there - no one will say. This is their know-how. Or rather Hugo Erbe. Of course, you can grow everything yourself, but why, if the scientist has already done everything for us.
And again: they sell it in their own country and bake bread on it.
It is convenient for us because it can be used at any time.
I'll retire (someday) and maybe then I'll try to look for purity and perfection in an imperfect world.
Until then ...

wheat meal, corn flour, pea flour and flower honey

This is exactly what these strains feed on. There is nothing about them at all, right? At least understand what kind of bacteria it is ...When we prepare the starter culture ourselves, we can also use this entire list, and bacteria and fungi are colonized from the air. In the case of this enzyme, bacteria are already contained in it, therefore it is activated faster. But what is this bacteria that can starve for 4 months?

It's tempting. My sourdough is usually acidic. Please give me the link where you ordered the bakenzyme, I feel this is what I need
Until then, bookmark.

But I don’t have 1st grade flour, but it seems like you can get it by adding I don’t remember how many bran in premium flour.

To obtain imitation flour of 1 grade:
after measuring out 1 cup of flour, remove 5 g of flour from it and add 5 g of finely ground sifted bran (no wholemeal)

For grade 2
Subtract 12 g from 1 cup of flour and add the same amount of sifted ground bran.

[Antonovka]

Antonovka, Lena, if you have Verny stores, they sell Limak flour in white bags. They say "general purpose", but type 75-23 corresponds to 1st grade flour. Vera and I muddied her. Came out

[Manna]

Manna, there is nothing else on the banks or in the documents from Sekowa.
What kind of bacteria and what they eat is a mystery. Apparently they fall into suspended animation. Just kidding.
Boris bvallejo's research also yielded little results. I also found nothing new with Luda from Canada. But they work with this enzyme and so far there has been no negative information from them.

[Verochka]

Verochka, thanks for the answer

[Vera]

Vera, thanks for the master class. The leaven at the second stage doubled, I hope I did everything right, I put wheat bread according to Omelochka's recipe, I'm worried about the result.

[Natasha]

NatashaI am sure that everything is done correctly. Anya and I also have this leaven growing very well. They baked wheat-rye, rose very well and baked perfectly. One of these days we will try to bake baguettes and rolls. We will definitely post the result here. Good luck with the bread. I keep my fists

[Vera]

Vera, thanks again ! First pancake the bread turned out to be not lumpy, very tasty, fluffy, fragrant.
I am so glad Vera, if not difficult, please write a recipe for rye bread. I went to praise Ksyusha

[Vera]

Vera, thanks for the sending Everything is wonderfully packed But I will be engaged in sourdough after the vacation

[Natalia]

Natalia, I am very pleased that the bread turned out to be excellent and the leaven did not disappoint. Posted a rye bread recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425857.0

Albina, Thank you! I was very worried that the mail would crush the packaging, although it packed tightly. Happy bread!

[Vera]

Verathank you very much for the bread recipe!

Since Buckenzyme is now, like Uncle Matroskin's shoe polish, I put all kinds of experiments on it. Maybe someone knows this, but a pleasant discovery for me: I blabbed everything out as written for the first stage and stuffed it into the refrigerator. This mess stood there for two weeks. To be honest, I just forgot about her. Yesterday I got it. By the smell - those same damp Antonov apples from the autumn garden. Bubbles, like the correct leaven. The taste is absolutely neutral. I'll bake a loaf, accomplish your goal.
I did not make any additives for the second stage.

[Vera]

Vera and Anna, and you have not tried to bake pancakes with this leaven?

I put the leaven today at 20.00))

But I'm wondering how to translate ordinary yeast or sourdough recipes into bacteriological ones?

[Natasha]

Natasha, we are now losing weight a little, so pancakes are taboo.
In general, I play with the enzyme. I scooped it up straight from the can of water and flour and stuffed it into the refrigerator. In two weeks it bubbled even at 4 degrees and I diluted it in water, added flour and left it overnight. In the morning, it turned out to be a very tasty and non-acidic dough for pancakes, but I plumped it in bread. So I think it will do.
Lena, I take starter cultures 1 to 1, this is also a starter culture. Everything is fine, but there was no need to transfer from yeast to sourdough yet. So I haven't tried it yet.

[notglass]

notglass,
Thank you, Anyut))

[Anya]

Anya, Thank you !

[VA]

VA,
Verun, this is how my ferment increased at the 2nd stage after 5.5 hours It can be seen that exactly 2 times (or a little more)

🔗

This is how she looked)))

On the weekend did Darnitsky bread with leaven (GOST), from Viki. It turned out not very nice (I have it in 90%), but delicious. True, on the first day it was tastier, but with the purchased Darnitsky, it began to crumble on the second day.
I don’t know where to place it - after all, this is still the result on the bakferment I don’t place the recipe - it still has to

🔗

🔗

🔗

[Lena]

Lena, you have excellent leaven. We also grow a lot, apparently because it is very fresh. And the bread is very beautiful. The cut - well, you just ask for a piece of butter and a cup of tea. In my opinion, you find fault with yourself.
And I absolutely agree with you, Darnitsky is the most delicious on the first day, the next is not the same.

[VA]

VA,
I had it, Ver, with a forshmak I now decided to try to make 2 small bricks - we will immediately eat 1, and I will freeze the second

[Lena]

Lena, good bread! Did you take the sourdoughs the same as in the recipe from Viki? We also love Darnitskiy, but when the daughter comes to bake again Noble, she loves custard bread, and for tomorrow she has planned wheat-buckwheat.
Vera, as soon as I put the leaven on bread, I always remember you with gratitude

[nakapustina]

nakapustina,
Natasha, I scooped up 63g of sourdough with a spoon, put flour and water proportionally and so that 285g came out with the sourdough like Viki's and it stood for about 15 hours - it happened

[Lena]

Lena, Thank you !

Girls, hello!
I ordered the leaven today, I'll get it by the weekend. Tell me, please, is bread baked on it only in the oven, or is it also possible in a bread maker?

[Olga]

Olga, I baked bread on a bacon enzyme in a bread maker, delicious bread Here are my favorite recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402284.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=414607.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425857.0

[Olga]

Olga, I only bake in a bread machine in this heat. All your favorite breads The only thing I can do is to interrupt the program before baking, if I see that the bread is still not far enough away, then I turn on the baking.

Anya, I have a question.
When I ordered the sourdough, the girl asked if there was whole grain flour? I replied that I would look in the store. She offered to buy from them and for some reason advised rye. And the instructions say that you use whole wheat flour and wheat 1 grade.
Can you use it in cooking too? Or is it only wheat?

Sure you may. Both for baking and for enzyme preparation. I made sourdough from rye flour and crushed rye. The sourdough has a very tasty apple flavor.

That is, everything is, as it is written in the instructions, but instead of wheat whole grain, put rye and wheat 1 grade?

[Olga]

Olga, I didn’t make rye, I don’t know. But instead of whole grain I take the first grade or general purpose and wheat bran, the ratio is 50%: 50%.
The correct sourdough with any flour will have a very pleasant, fairly strong apple flavor.
You can also take Artek-type wheat groats instead of whole grain and grind in a coffee grinder. I tried that too. Very soulful.

Thank you! Probably, after all, I will not take risks with rye flour and will do it for the first time according to the instructions.
I read on some forum that "if you restore 20 grams of dry sourdough correctly, then" wet "will be enough for baking products from at least 41,500 kg of flour." And that when it ends wet, it can be increased again without dry enzyme.
It's true?

[Olga]

Olga, yes, if there is a little ready-made "wet" enzyme, it can be fed with an equal amount of flour + bran and water. Time and temperature should be as instructed. It may take more time.

I made a leaven today. It has more than doubled. But I probably took a small jar (1.75 l). Does it keep growing in the refrigerator?
Do you need to stir it before picking it up for making bread?

Finally, my starter is ready and I have already made the first bread on it, the 4th I bought HP

It's very convenient for me to do with a starter, it turned out very tasty

Dough in 13 hours


Dough kneading


I took it with my hands for some reason and added 30-40 minutes of proofing


Probably it was possible to be distracted longer, but I was afraid. I do not know how to determine that the FSE bakes me, otherwise I will be blown away


So spongy


According to the recipe Rina 50x50 Millet-rye.

I don’t know what to do. Where can I get a temperature of 30 degrees? My multi dex 60 and baby redmond 02 only from 40 degrees

[Marina22]

Marina22, I cover the bowl with a "shower cap" and put it in the oven, there are no drafts and the leaven is great.

[Sneg6]

Sneg6thank you very much straight into the cold oven? And I have a silicone lid that tightens tightly. Can I have her? I still need to buy a shower cap

Added on Friday 18 Nov 2016 00:01

And I also wanted to ask, is it possible to take rye meal instead of wheat?