The better leaven?

It seems so. I bake wöchtenlich since about 6 months Bread and experiment also. Only with yeast, then I have also baked with leaven. The problem is the leaven that Anstellgut (ASG), so the actually leaven not last as long, only about a week. To bake longer with yeast or no bread you have to freeze the leaven, dry or otherwise koservieren. Here it's different. The "basic approach" as the ASG's here, is to keep in the refrigerator for months. Seems to be true.

How to bake with baking ferment?
It is best to set only a one basic approach. You take flour, water and some of this powder. Approximately the same amount Vollkornmehrl as water (in case of non wholemeal less water) and 10 grams Fermenet The kneaded and let stand for 12 hours at Zimmertemparatur or warmer (boiler room, etc.). After this time the ferment should beat vigorously bubbles. Thus the ferment is ready. Now you (really so little!) Takes 10 grams and 3 grams Ferment and makes the main dough. The dough process I can not fully explain here, to see the net or my book tip.

Result:
I've been the mixing wholemeal bread after Axel Meyer baked and it was awesome! Juicy and easy! I also have my rye bread (flour 1000) baked with it, also going super. So you can not bake with whole wheat also.

Price?
At the store the can cost 6 euros I think. Since I always bake the bread with the basic approach one needs very little powder. 10 grams for the principle, then the well is sufficient for 20 or more bread. And the bread after times 3 grams Ferment. So that is really not expensive.

Recommended reading:
Through a tip on a forum I came across an old book for baking bread: "The art of baking" Axel Meyer. The book is only used to buy. But it is worth it. There is also a good introduction to baking ferment.