Have anybody ever used sekowa backferment on his/her loafs?
Is a special ferment made out of cereal, peas, and honey. I think the product is german but I am not sure of it. It is related to biodynamic agriculture and baking.
I write you because I am trying these days to make one of my own. I am interested in any experience you might have had with the sekowa and specially any information wich could help me to get a good result on my experiment.