Sekowa Special Organic Baking Ferment 250g

Sekowa Special Organic Baking Ferment is a traditional German baking ferment used to raise breads and other baked goods. Made from wheat grist, corn flour, pea flour and blossom honey, it offers a distinctive alternative to conventional baker’s yeast and is well suited to bakers who enjoy slower, more traditional fermentation.

For best results, Sekowa is used to prepare a warm starter before baking. This starter method is central to Sekowa’s own guidance and helps create dough with a mild flavour, good crust and good keeping qualities. It is a practical option for bakers who want naturally leavened bread without maintaining an ongoing sourdough starter.

Sekowa’s official starter method begins with 20g ferment, 100g wheat grist, 100g wheat flour and 220g water at about 40C, kept at 28-30C for 12-18 hours. In the second stage, add 150g wheat grist, 150g wheat flour and 70-100g water at about 40C, then keep warm again for 5-10 hours.

Sekowa’s own recipes then typically use a small quantity of prepared starter together with a little more ferment in the preferment, rather than treating it like an instant yeast replacement. In one official bread recipe, the preferment uses 20g starter and 5g ferment with 400g rye flour and 400g water.

How to use
Prepare a warm starter before baking. Mix 20g baking ferment with 100g wheat grist, 100g wheat flour and 220g water at about 40C, then keep at 28-30C for 12-18 hours. For the second stage, add 150g wheat grist, 150g wheat flour and 70-100g water at about 40C, then keep warm again for 5-10 hours. Sekowa’s own bread recipes then use a small quantity of this prepared starter together with a little more ferment in the preferment.