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Submitted by nicodvb on February 11, 2010 - 8:48am

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.

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Submitted by LindyD on February 11, 2010 - 8:58am.

Googled it and found:

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

 

Dan Lepard has some info that may be helpful.

 

 

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