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  1. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    Ingredients: Subtitle: Makes 1 loaf Sekowa Pre-ferment: Mix up 12 hours beforehand 35g Sekowa Special Baking Ferment granules 150g water 22°C 100g Stoate's Organic White flour   Main Dough: 650g water at 28°C Sekowa Preferment (above) 1kg Organic Rye Flour (with a little extra for dusting) 20g Seasalt 20g Roasted Barley Malt 20g Dried Malt Extract Useful Equipment & Ingredients...
  2. Crusty White With Sekowa Spezial Backferment

    Crusty White With Sekowa Spezial Backferment
    The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to.
  3. Making a Sekowa Baking Ferment Starter

    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.
  4. Sekowa Backferment

    Sekowa Spezial Backferment or baking ferment is a German bread-proofing product or ferment containing natural yeasts and enzymes and an alternative to commercial fast-acting engineered yeasts. The resultant bread has an excellent crust and non-sourdough flavour but gives a similar wild-yeast soft, open crumb that keeps well. Read More

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