Sourdough Starters and Natural Ferments
Start your baking journey with our range of natural bread starters. From traditional sourdough cultures to Sekowa baking ferment, find the perfect way to begin your loaves.
Fresh & Dried Sourdough Starters
Our rye and wheat sourdough starters are available in both fresh and dried forms. Fresh starters give you a vigorous culture straight away, while dried starters are convenient to store and easy to revive when you’re ready to bake.
Sekowa Baking Ferment
Sekowa natural baking ferment is a gentle, reliable alternative to sourdough. Made from honey and grain, it is naturally fermented and has been trusted by bakers for decades. It produces light, flavoursome loaves without the need to maintain a culture between bakes.
Why Use a Starter?
Starters bring natural fermentation into your baking, helping you achieve complex flavour, improved texture and longer keeping qualities. Whether you choose sourdough or Sekowa, using a starter connects you to a tradition of slow, careful breadmaking.
Learn More
If you’re new to using starters, read our blog How to Make a Sourdough Starter for step-by-step guidance, or see our tips on choosing between yeasts and starters.
FAQs
What’s the difference between fresh and dried sourdough starter?
Fresh starters are ready to use immediately, giving you a live and active culture. Dried starters are shelf-stable, easy to transport and simple to revive with flour and water.
What is Sekowa baking ferment?
Sekowa is a natural ferment made from honey and grain. It provides a reliable rise and mild flavour without needing to feed or maintain a culture between bakes.
Do I need to feed my starter every day?
Fresh sourdough starters need regular feeding with flour and water to stay active. Dried starters and Sekowa do not require ongoing maintenance.
Which starter is best for beginners?
Dried sourdough starters and Sekowa baking ferment are often easiest for beginners, while fresh starters suit bakers who plan to bake frequently.