“I like to use leavens other than standard baker's yeast at times. I used Recipe 1 in the FAQs and found that it made quite a wet dough to which I should have added more flour. However, I didn't and the loaves didn't keep their shape in the bannetons and were, consequently, rather flat! However, the taste of the bread was great. I would recommend this starter.”
“I like to use leavens other than standard baker's yeast at times. I used Recipe 1 in the FAQs and found that it made quite a wet dough to which I should have added more flour. However, I didn't and the loaves didn't keep their shape in the bannetons and were, consequently, rather flat! However, the taste of the bread was great. I would recommend this starter.”
“For some years now I have used this starter successfully in baking malthouse loaves with added seeds. The mother culture or starter I would prepare using malthouse flour, water and a teaspoon of backferment and refresh the lot every day for three days to produce a mother culture, using this in turn to produce what I would call a production starter. From time to time I would use backferment again when refreshing/feeding my mother culture. The mother culture produced in this way worked much better for me than using a rye sourdough starter with the malthouse loaves. Making your starter with backferment is very similar to creating your own sourdough culture. Though I found that the backferment keeps the acidity levels in the finished loaf low. At the same time it is capable of creating a beautiful crumb structure with loaves looking almost like having been made with yeast. Of course your baking experience and technique will also help. On the other hand I would not recommend using backferment as a replacement for dried yeast. I do not think it is meant to be used in this way. The instructions in the tin certainly don't mention it.”
“For some years now I have used this starter successfully in baking malthouse loaves with added seeds. The mother culture or starter I would prepare using malthouse flour, water and a teaspoon of backferment and refresh the lot every day for three days to produce a mother culture, using this in turn to produce what I would call a production starter. From time to time I would use backferment again when refreshing/feeding my mother culture. The mother culture produced in this way worked much better for me than using a rye sourdough starter with the malthouse loaves. Making your starter with backferment is very similar to creating your own sourdough culture. Though I found that the backferment keeps the acidity levels in the finished loaf low. At the same time it is capable of creating a beautiful crumb structure with loaves looking almost like having been made with yeast. Of course your baking experience and technique will also help. On the other hand I would not recommend using backferment as a replacement for dried yeast. I do not think it is meant to be used in this way. The instructions in the tin certainly don't mention it.”
