As of this posting, they will have drilled a hole and removed something from my main line! But as of now (days before) I am still behind the stove, manning the fires, folding the dough, making the stocks! Chefs never stop. We're burdened by ideas, insecurity and probably too much drink or something. You can't stop cooking, baking or doing what you love just cause your sinuses are backed up. Right? Gotta deal! What better time then now to try a new product?
So I have this wonderful sister who happens to be a great baker herself. Whenever possible she sends me sacks of Swiss flour. Recently she tried sending some, but it seems our regulatory system won't let it come through. What a drag! My sister's last care package contained a product that always has interested me; backferment from Sekowa. "Sekowa Spezial Backferment" is a dry and fine granulate made from high-grade honey, biologically grown peas and wheat. It's not technically a sourdough,If someone knows other elements, please tell me! I am still investigating what it is myself but haven't much via Google. The product is widely used in bakeries and households in Germany and Switzerland.It's origins have sort of health nut hippie roots, according to my forum friend Carla in New Zealand; pointing to a Rudolf Steiner connection, kind of a cultist culture (pun intended), born from his ideas on bio dynamic farming.
While visiting my sister on my last trip to Switzerland, I tried to cultivate this stuff into a levain,with no success. I made the mistake of assuming it was dry sourdough and fed it a regimen of 1.1.1 like I was doing at home. So when I received this last batch it sat around for a long while until I was in between feedings of my wheat levain, scratched my head and ripped open the seal.
An alum of Bethesdabakin, Brad Prezant and Nina Holm Jensen both left some answers to several queries regarding this product on Dan Lepards site and Brad kindly sent me some notes from his own bread seminar in France last year.
This recent project of mine was as follows; The first dough was a combination of spelt and rye fed from my initial starter, which had wheat and rye, and the other I combined backferment to make a sourdough recipe,(It worked!), which I adapted from Bread Matters,by Andrew Whitley.