Making a Sekowa Baking Ferment Starter
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.
- 20g Sekowa Special Baking Ferment Granules
- 220g lukewarm water
- 100g strong wholemeal flour
- 100g strong white flour
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.
- 100g warm water (40°C)
- 150g strong wholemeal flour
- 150g strong white flour
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).