The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any information about backferments?

  • Pin It
nicodvb's picture
nicodvb

Any information about backferments?

Hi,
I'd like to have some technical information about backferments like Sekowa that are common in Germany.
They have a rising power that is really amazing. I'd like to understand how they work and how to replicate one with home means, or at least how to give a sourdough the same strength.

Thanks.

LindyD's picture
LindyD

http://www.danlepard.com/forum/viewtopic.php?t=1802&highlight=camilla+plum


 


Dan Lepard has some info that may be helpful.