The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any information about backferments?

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.