The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any information about backferments?

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nicodvb's picture

Any information about backferments?

I'd like to have some technical information about backferments like Sekowa that are common in Germany.
They have a rising power that is really amazing. I'd like to understand how they work and how to replicate one with home means, or at least how to give a sourdough the same strength.


LindyD's picture


Dan Lepard has some info that may be helpful.