sekowa backferment

Thank you for your comments, Beabarba!

I understand your point of view.

Here you are some of the reasons for my interest in the backferment:

1. The last year I have been living a kind of nomadic life across some places in europe. I tasted different organic breads. The one I enjoyed more was made with sekowa. I knew nothing about it at that time.

2. The inner activity of microorganisms is qualitatively different than that of a sourdough culture, so the starter "behaves" in a slightly different way, and allows you to make more things. ie: Once you have your starter, you needn´t to feed it regularly and you can make "wheatlike" loafs, but with "non breadable" cereals. That makes possible to get a 100% barley or maize loaf with an open crumb texture, instead the brick you would have normally... so I could make a very good gluten free loaf. This is something I would like.

3. Sekowa is only a trademark for a variety of a very ancient ferment. But they process the culture into powder for selling it.  The way to prepare the ferment is very similar to a current sourdough culture, and therefore you can make it at home (if you know how...) In that case, you would not have to pay for an expensive powder and order regular parcels from germany or wherever.

This is my aim. Finding the right recipe and know how to start the backferment from scratch at home.

Pablo

Hello to all of you:-)

And specially thanks to Sturmele and Syl!

Thank you for answer this post and sharing your experiences. You are so kind. My smile is now bigger than my face, haha. I felt that nobody could understand my interest on that ferment until you offered us your support.

I am glad you found something interesting here too, Nico.

I have been told the sekowa backferment is not so difficult to use. I know I could buy a tin by means of the internet. Nevertheless I do not like the idea of buying regularly from abroad the basis of my everyday bread. For both ecological and economic reasons.

Do you know if it would be possible to buy the ferment and make once a "sekowa sourdough"  wich I could manage to perpetuate through feeding it, the same way as I´d do with a normal sourdough culture?

But what I would really enjoy would be to be able to make a little bit of "baker alchemy" at home and start the culture from scratch with the best quality ingredients I could find.

Thank you all for your replies!:-)

And good baking

Pablo

Hello again

I forgot this:

Please Sturmele and Syl, send me the adress of your blog, Any translated material would be great, thanks. I think I can understand a great deal of Italian, because I am spanish and our languages are "cousins" but I do not feel confident yet (and do not have dictionary!)

And: I would appreciate any information about your experiments to recreate the ferment at your home. Perhaps I can give you some good info related to the issue.

PS: What do you think about the book "pane gustoso e salutare" ? I am thinking on buying it....

Thank you again

Pablo