The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, organically grown peas, wheat and maize and the microorganisms are a result of...

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. Read More

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 look after a starter. Read More

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