Reconstituted Sekowa Buckenzyme

[Marina]

Sneg6, thanks a lot, straight into the cold oven?

Marina, to your health! Yes, cold. I think you can cover it with a lid. It's warm in my kitchen, if it's cool you can turn on the light bulb.

[Sneg6]

Sneg6, Thank you so much. So I will

[Marina]

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

Marina, I did it only on wheat. I bake bread like this for two years https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=151601.0

Sneg6, but in the recipe that you bake for 2 years, what kind of sourdough is taken? Can't there be Sekova 200 gr?

[Olga]

Sneg6, but in the recipe that you bake for 2 years, what kind of sourdough is taken? Can't there be Sekova 200 gr?

Olga, I take Sekova 20 grams from the withers, add 100 grams of water and 100 grams of rye flour. Then in a cold oven overnight, an active sourdough is obtained, then according to the recipe.

All TRICKS !!!

Girls, where do you buy this baconzyme ???

Girls, where do you buy this bacon enzyme ??? [/

Look at here:
🔗

[Olyushka]

Olyushka, Olga, thanks a lot for the link !!!

Make the link inactive (according to the site rules, active links to other people's sites are prohibited)

I also want to buy to try, how long is 1 jar enough?

[Svetlana]

I also want to buy to try, how long is 1 jar enough?

Svetlana, I have a bank since January, still full. I bake only wheat and rye once a week. Enough for more than one year)))

[Olga]

Olga, well, it means one jar must be taken

[Marina22]

Marina22, you can just put it at the radiator. I do this in the autumn-winter period. Everything works out great.
I bake everything on the convicts: white and rye bread, zdaba and cakes. All the pastries are excellent, they do not stale for a long time (although they are not enough for a long time).

I took a 20 g starter from a 250 g jar and made a sourdough (August 7). I take 17-20 grams of ready-made sourdough, bake it once a week, I didn't use up a lot. The girls wrote that the starter culture grown on the bacterial ferment can be stored in the refrigerator for up to 4 months, the dry bacterial ferment for a year, and read somewhere that even for several years.
I also thought it was expensive, but with such an expense I think that the price is reasonable.
I looked at a foreign website (in the Baltic States), it costs 6 €, but delivery is 30 €.
The only thing that you need to get used to with baking, just put all the ingredients and turn on the HP, as in yeast bread, it will not work. We must "play". But I have already adapted. The first loaves did not look very good, but they still tasted good. I mainly bake this recipe:
🔗

I ordered directly from a manufacturer in Germany. The price is about the same. But they took it to the group so that the delivery was cheaper. Now there is a year overdue from the last order of a bank of dry enzyme. Stands in the refrigerator. Made a ready-made sourdough, it works very well. I read from Boris in the livejornal that a dry bacterial enzyme can be stored in the refrigerator for up to 12 years.

Today I baked wheat-rye bread, it turned out to be successful, I decided to take a picture. Not very high, but there is also a bookmark rate of 500 grams.

[Olga]

Olga, good bread, chubby! Did you bake in a bread maker?

Did you bake in a bread machine?

Yes, in a bread maker, but so to speak, in "manual mode": I put the starter culture on the battery overnight (it is not hot), in the morning I added the rest of the ingredients, sent the bucket to the HP and turned on the dough kneading, but turned it off after 15 minutes (I have 30 min. in the program), let it come up for about two hours, then again for 5 minutes, took out a spatula, formed a bun with her hands and left it to stand, for 4 hours it rose today. When she saw that she had risen enough, she turned on the baking at 1:10.
It’s bad that it’s impossible, like yeast: "put it in the HP and forget it." But the taste, of course, is different!
True, it is possible to program in my HP, but I have not tried it.

Yes, in a bread maker, but so to speak, in "manual mode":

That's why I don't bake in a bread maker, which should be turned on and off. And I like the taste from the oven more.

We must also try it in the oven. So far, I'm just getting used to baking on Sekov's leaven, then I've mastered one recipe and I'm improving it a little.

We must also try it in the oven.

You will try, you will like it. I already forgot the taste of store-bought bread))).

[VA]

VA, thanks for the topic. This is the first time I have made this bacterial enzyme. Sex is normal. 1 to 1 whole wheat flour and rye flour. First I put it in a small desktop cold oven, time passed, nothing rose.
I moved it to a large one and tried to achieve a pace of 30 degrees. immediately began to grow. Then stage 2, at the end of the time a good result.
I kneaded the dough on rye Borodinsky from mamusi,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459467.0
put 1 tablespoon of sourdough .. Put it in a slow cooker, an hour passed, nothing rose.
She pulled out the dough, added another 1.5 tbsp. l. sourdough, mixed. After an hour, the dough rose well.
Here is my first bakery bread and my first experience.
I haven't cut it yet, I'm waiting for it to cool down.

[Marina22]

Marina22, great bread!

I cut it today.

[Marina22]

🔗
Marina22, what a perky !!! Surely delicious!

[Sneg6]

Sneg6, thank you very much, yes delicious. But next time I'll do it without vinegar. I was a little sour, my husband was just right.

Today this enzyme was also brought to me, I have already put it on stage 1, let's see what happens

[Svetlana]

Svetlana, everything will work out.

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.

that is, we need 30 degrees, right?

Girls, I read all the pages carefully. I wanted to buy this miracle. Please advise where. Thank you.

Vera, I also bake on Sekov. And the question is, if we cook Sekova at 30 degrees, then the dough must also be left for fermentation at 30 hiaduses?

According to the instructions, I maintained the temperature only for the very first time. In the next, I prepared the leaven (base) at the battery. And now, before baking, for one loaf, I take about a heaped teaspoon of this basic sourdough, add 100 g of flour and water each, a pinch of dry enzyme from a can, and also stand by the battery for 6-8 hours.
I do not observe the exact dosage or the exact temperature, everything turns out fine.

Sveta, have you got a jar of dry enzyme? In a refrigerator? And the second question. I restored the enzyme on peeled rye flour and bake all khokba on this sourdough. And reading the comments, I see that they are using wheat flour. And how does this wheat leaven work for rye or wheat rye? I live in Estonia, I have not found any grains. I got out of the situation. I bought rye grain and pray on a coffee grinder.
Here are how many questions😊

Light, here's the recipe 🔗 and I also read about 30 degrees too 🔗
But I repeat, I did it in HP and I need to measure the temperature in it in order to know for sure

[Olga_Ma]

Olga_Ma, Ol, you put to restore. By the way, did you smell the dough? Sekova, when cooked, has a very tasty sour apple flavor. Well, I have anyway.

I did in HP

Service for a start (when you kneaded the sekova from granules) is needed anyway, I think. There will be 30 degrees

[Svetlenki]

Svetlenki, Light, so she had a very pleasant smell and she worked well in bread

she had a very pleasant smell and worked well in bread

Ah, well then, great. I looked at Zheleznyak bread, you did it too, only without the top sprinkling.

[Sveta]

you did it too, only without sprinkling the top

thanks, we don’t like sprinkling Sveta, Zheleznyak advises a single-grain mode, what do you think, but low-yeast (I have a second program) will work?

[Olga_Ma]

Olga_Ma, Olga, listen, why am I following in your footsteps ... No matter how much I tried on the sekove (though I fed the leaven from the restored starter), by the end of the batch the dough was spreading. I do not know why. Therefore, now I will activate and I will repeat after you.

Zheleznyak recommends a single-grain mode, do you think, but a low-yeast mode (I have a second program) will work?

And in the book of recipes for your Panasonic there is a recipe with cz flour for this "low-yeast" mode? If there is, then you can try. This is how I always determine whether it is possible to choose a certain mode or not.

[Sveta]

in the book of recipes for your Panasonic there is a recipe with tsz flour for this "low yeast" mode

there is, for sure, tomorrow I'll try on it
Sveta, I therefore, firstly, took a simple recipe first, and, secondly, because I am allergic to honey and I did not know how my body would perceive the leaven (at my own peril and risk)

The first stage of enzyme recovery in Mart's multicooker
On a multi-cook 32 *

Girls, if your sekowa reaches the expiration date, do not throw it away. I keep mine in the refrigerator at +3. About three years ago I forgot about her. stands a bank in the corner and stands. Yesterday I decided to check how I was alive or could I start fertilizing the plants. Verdict: rushing like crazy and became faster than she was. She left her before her Levito couple. So they correctly write: the longer it costs, the better it gets. And she fed her with whole grain wheat flour.

That's what I got

[Irina S]

Irina S, super! The bread will be great!
And now in the refrigerator and take it as needed for baking. The advantage of not having to feed is over - you can still stir up.

The bread is already in the oven
Cool starter! In 12 hours, 1 teaspoon made such a beautiful dough and a pleasant smell!