glutton
Specialists-bakers - fermentors! appeal to you!

I have long wanted to buy a sourdough to finally bake real rye bread (my homemade sourdough never came out). And today the devil pulled me to buy O-tentic Durum, a package weighing 1 kg. These are the ripe questions:
- how to use it in recipes, in what proportions (as I understood that yeast is already there)?
- in the internet now I found information that from the moment the package was opened, the shelf life of the starter culture is 7 days in the refrigerator (no one warned in the store, although it clarified whether it makes sense to use it at home)?

I myself understand that I was in a hurry with the purchase, and there is no information on the packaging. And in the store, when I asked for sourdough for rye bread for homemade baking, they advised me to take it. But now there is nothing to do, it is necessary to somehow apply it, not to throw 380 rubles into the wind.

So it remains to hope for your help!

Yes, and I will be glad to any advice on which sourdough for the future is better to use, given that I have little experience in baking rye bread.
Admin

O-Tentik Durum
"O-Tentik Durum" is an active baking ingredient based on natural wheat sourdough, which gives the products the taste of real country bread.

Active baking ingredient
Application area
- Baguettes
- hearth bread and rolls
- Focaccio
- Other products with the taste and aroma of rustic bread
Benefits
-Unique rich taste characteristic of breads baked according to classical technology with long fermentation.
- Crispy and moist crumb
- Convenience: dosage 4% by weight of flour. Only water, flour and salt are added
- Contains yeast and does not require additional introduction
-Can be used in various technological processes: with a single-phase method of dough making, with prolonged fermentation
- Higher water absorption capacity
- Allows to bake large breads
- Ensures good quality of products when the temperature of the dough fluctuates (24-35 ° C) or the start time of dough cutting
-Guarantees good quality products in case of slight over-spreading or in case of unsuccessful notching of dough pieces

Dosage
4% by weight of flour
Structure
Dried wheat sourdough, yeast, antioxidant: ascorbic acid, enzymes

Ingredient benefits
O-Tentik Durum is an active baking ingredient based on natural sourdough. It gives the bread a rich taste, a characteristic, slightly "moist" crumb, a tasty crispy crust - all that gives us a process of long natural fermentation.
O-Tentik Durum is extremely easy to use - at a dosage of only 4% to the flour mass, it requires only the addition of flour, water and salt when mixing. Convenience of calculating the volume of ingredients, ease of use make O-Tentic an irreplaceable product in the arsenal of any baker. If you have O-Tentik at hand, even a novice baker can easily cope with the work!

Packaging
Package 1 kg x 10 pcs
Shelf life
Shelf life is 12 months under appropriate conditions
Storage
Store in a cool dry place (max. 25 ° C). Store opened product in the refrigerator for no more than 7 days.

Production
Belgium

The basic recipe can be viewed on the website 🔗

glutton
Admin, thanks for the info) Just this I found yesterday on the Internet.
I'm wondering if storage is real only for 7 days from the moment of opening, or is it possible for longer? maybe someone has already used this leaven? and will be able to advise something in practice)
glutton
Well, finally I am writing my review about this sourdough) it may come in handy for someone)

I baked rye bread on this sourdough (the simplest recipe, I found on the Internet just in time for this sourdough), although I slightly changed the ratio of wheat and rye flour. It turned out great and quite edible, considering that before that I had not been able to make rye bread at all. And here everything is easy and simple.

I also added it instead of yeast to other types of bread. It turned out awesome. It seems that everything is the same, as usual, but the consistency of the finished bread is more like a store one and the taste has improved slightly. But here it is important to remember that we add the leaven not in the same quantity as the yeast, but in the ratio of 4% leaven to 100% flour.
I will also note one important point - you can use it not 7 days from the date of opening the package, but longer. It has been almost 2 months for me, and the bread is still rising well and just as tasty.

However, I cannot but mention the minus (although this probably applies to all "store" breads). If my usual bread with yeast lasts 4 days easily and naturally, remaining the same soft, then it is advisable to eat bread with this leaven in 2 days, otherwise mold begins to appear (((
It is clear that fresh homemade bread does not stale for a long time, households will not give it)))) But still the fact remains.

I hope my experience helps someone)
Vei
And no one has tried this dry sourdough to store the entire opened package in the freezer, or is it absolutely impossible to do this?
Admin
Quote: glutton

Well, finally I am writing my review about this sourdough), maybe someone will come in handy)

However, I cannot but mention the minus (although this probably applies to all "store" breads). If my usual bread with yeast lasts 4 days easily and naturally, remaining the same soft, then it is advisable to eat bread with this leaven in 2 days, otherwise mold begins to appear (((
It is clear that fresh homemade bread does not stale for a long time, households will not give it)))) But still the fact remains.

But this should alert! It means that not everything is going smoothly in the proposed leaven, it means that some kind of byaka is laid down!
Homemade bread keeps very well!
Various additives against mildew, antibiotics are added to store-bought bread, so store-bought bread can lie a little "fresh and soft"

If the bread grows moldy quickly, then flour (potato disease) or your sourdough is to blame - look for the cause.
But, I would be careful not to use such bread

Read the topic "Diseases of bread (potato, mold, chalk, pigment, drunk bread)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0
glutton
Quote: Vei

And no one has tried this dry sourdough to store the entire opened package in the freezer, or is it absolutely impossible to do this?
I store it in the refrigerator, not in the freezer)
glutton
Quote: Admin

Various additives against mold, antibiotics are added to the store bread, so store bread can lie a little "fresh and soft"

Well, I don't have a store-bought bread for a long time, it's more or less soft for 1.5-2 days max, and then it hardens and the mold went (((
and for a long time only homemade bread lies, on nature products, so to speak)

Well, I will not argue about the quality of the leaven, because I use it for the first time in my life and have not used any others, so that you can compare)
Albina
I bought the starter culture O-Tentik Origin. Does it need to be prepared somehow before putting it into the dough? And should yeast be used?

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