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Post by h12rpo on Oct 12, 2014 21:27:06 GMT
Just bought some of this german ferment leavening agent made from honey, chick peas and maize. Tried it out today. It's blinking wonderful, bit of a faff to make the starter then a sponge then the loaf with a long time in between but well worth the effort. Lovely chewy crust and the fluffier crumb I've ever made. Also got the crust 'crackle' when cooling down, something I've read about but never achieved before Attachments:
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Post by albacore on Oct 14, 2014 20:01:59 GMT
Looks like you got good oven spring!
I haven't come across this magic ferment before; where do you get it from and what's its usp?
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Post by h12rpo on Oct 16, 2014 17:42:41 GMT
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Post by albacore on Oct 16, 2014 21:48:33 GMT
I definitely reckon sourdough gives better flavour and keeping properties than yeast, so I might be tempted to give this a go!
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Post by h12rpo on Oct 17, 2014 17:47:40 GMT
This is not a sourdough though it's similar, The crumb is definitely fluffier than a sourdough crumb, but the flavour is tasty like sourdough and it keeps better than the sourdough. Give it a go. I've only tried it using the recommended 'sponge the night before' method but plan on trying it in different ways.
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Post by starseeker on Feb 10, 2015 20:23:52 GMT
After reading the positive reviews on this product i decided to give it a go,i made the starter a couple of weeks ago so was all ready to go last week. I made the sponge thurs evening and left it for 22h by which time it was really active, made the dough and gave that a three hour rise,shaped the dough and than put it in the fridge overnight, i took it out in the morning by which time it was already well on its way,gave it a couple of hours and into the WFO ,as other people have said turned out rather nice,very good spring and lovely crust  |
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Post by chas on Feb 10, 2015 22:02:22 GMT
So, used instead of conventional yeast in your favourite bread recipe... how many 1 kg loaf bakes would you get from the pack do you reckon? And how long does the unused part last in the fridge?
I'm rather drawn to 'sourdough without tears'
Chas
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Post by starseeker on Feb 11, 2015 19:27:18 GMT
Hi ,
You get 250g of granules in the tin, to make the starter you use 20g of granules which makes 800g of starter,which keeps for three months in the fridge which you can just leave without feeding.
You only use 10g of your starter to make the sponge plus 3g of Serkowa granules,so i would say you should get about 80 loafs from a tin of Serkowa,which i think cost about £15 with delivery.
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Post by chas on Feb 12, 2015 8:27:12 GMT
Thanks for that.
So, cost (may even be cheaper than yeast) insignificant over 80 bakes, and easier to handle...as dear old Delia said: "you should like yourself enough to only have the best bread" I'll give it a go...
Chas
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Post by starseeker on Feb 12, 2015 19:34:29 GMT
Actually i miscalculated last night, i was basing it on the instructions which actually makes 2kg of dough, so you will get approx 160 loafs,so as you say way cheaper than yeast |
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Post by starseeker on Feb 12, 2015 19:34:55 GMT
Actually i miscalculated last night, i was basing it on the instructions which actually makes 2kg of dough, so you will get approx 160 loafs,so as you say way cheaper than yeast |
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Post by rivergirl on Feb 13, 2015 11:01:36 GMT
For some reason I just get a blank page ? Did you get the ferment from online or an Eastern European shop? I can't wait to try this! |
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Post by chas on Feb 13, 2015 16:46:05 GMT
I got as far as 'added to basket' at bakerybits but it's out of stock... more due in 'in a few days'.
Chas
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Post by starseeker on Mar 2, 2015 20:03:12 GMT
Here is my latest loaf using Sekowa, This was by far my best loaf i have baked,lovely soft crumb and a smashing crust which as it was cooling was making a crackling sound.   |
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Post by eightmile on Nov 1, 2018 6:42:00 GMT
Usually it's like that.
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