Making a Sekowa Baking Ferment Starter
Ingredients:
Stage 1:
- 20g Sekowa Special Baking Ferment Granules
- 220g lukewarm water
- 100g strong wholemeal flour
- 100g strong white flour
- 100g warm water (40°C)
- 150g strong wholemeal flour
- 150g strong white flour
A good way to use the Sekowa Baking Ferment is to make up a batch of starter from it which is then consumed as you make your bread recipes. This article shows how to make a batch of the starter (not a sourdough starter) which will keep in your 'fridge for a couple of months, to be used as you need it.
The method is easy but does need a couple of nights in your linen cupboard or similarly warm place.
Stage 1:
Using a large (2-3 litre) bowl, add the Sekowa Special Baking Ferment granules to the warm water and stir ensuring that there are no lumps.
Add and stir in the wholemeal and white flour to form a slack dough using your trustee dough whisk!
Cover well (clingfilm) and place in a linen cupboard overnight - 12-18 hours.
After this time, the dough will be bubbling.
Stage 2:
Stir the water and flours into the slack dough. The result will be somewhat stiffer.
Leave to stand again overnight (5-10 hours) again in your linen cupboard.
The dough will rise to double its volume and at this stage, is ready to use. It will collapse down on itself - this is normal.
The remaining starter may be stored in your 'fridge until you need to use it for a couple of months. You may see some clear, grey liquid appear over time - quite normal - just stir it back in (pour it away if you prefer).
I have a propogator in the greenhouse, I'll give that a try first.
.....Tony
I have recently bought the gluten free starter but not used it yet (discovered I was severely gluten intolerant). Anybody out there got any info on it or success stories?
Or another way is to put the bowl with the dough into the oven with just the light on. (DO NOT SWITCH THE OVEN ON!!)Both these arrangements prove the dough, without the need for an airing cupboard.
I was thinking maybe of using something like an electric heat pad under an IkEA plastic tub, but I don't know how safe that would be. Definitely need ideas here!
http://www.boots.com/en/Homecraft-Therapeutic-Heat-Pad_955277/
Steve
. What benefit does this give me over bulk fermentation?
. How does this compare, in terms of results, to a 'saved dough' method?
. How does this compare with sourdough methods in terms of flavour?
. Is it better suited to specific flour mixes?
To Tony F above, perhaps experiment with one of those electric warming pads you can get to help with sports injuries. They are like tiny electric blankets: Boots sell them. Here's a reference:
Caveat: I'd not tried this, as I've got an Aga.
Steve
I'm sure I'm not the only one. What do you (or others) suggest as an alternative now that autumn is upon us?
.....Tony