The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

sekowa backferment

littlegrasshopper's picture

sekowa backferment


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.

Thank you!

littlegrasshopper's picture

Thank you for your comments, Beabarba!


I understand your point of view.


Here you are some of the reasons for my interest in the backferment:


1. The last year I have been living a kind of nomadic life across some places in europe. I tasted different organic breads. The one I enjoyed more was made with sekowa. I knew nothing about it at that time.


2. The inner activity of microorganisms is qualitatively different than that of a sourdough culture, so the starter "behaves" in a slightly different way, and allows you to make more things. ie: Once you have your starter, you needn´t to feed it regularly and you can make "wheatlike" loafs, but with "non breadable" cereals. That makes possible to get a 100% barley or maize loaf with an open crumb texture, instead the brick you would have normally... so I could make a very good gluten free loaf. This is something I would like.


3. Sekowa is only a trademark for a variety of a very ancient ferment. But they process the culture into powder for selling it.  The way to prepare the ferment is very similar to a current sourdough culture, and therefore you can make it at home (if you know how...) In that case, you would not have to pay for an expensive powder and order regular parcels from germany or wherever.

This is my aim. Finding the right recipe and know how to start the backferment from scratch at home.




nicodvb's picture

100% barley bread with an open crumb? Can you explain how that ferment works and how it permits to obtain such wonders? I've been leavening a lot of funny stuff with rye in the last couple of years, including rice and corn, but rarely with an open crumb.
Thanks. (p.s. Bologna)

littlegrasshopper's picture

Hello to all of you:-)

And specially thanks to Sturmele and Syl!


Thank you for answer this post and sharing your experiences. You are so kind. My smile is now bigger than my face, haha. I felt that nobody could understand my interest on that ferment until you offered us your support.

I am glad you found something interesting here too, Nico.

I have been told the sekowa backferment is not so difficult to use. I know I could buy a tin by means of the internet. Nevertheless I do not like the idea of buying regularly from abroad the basis of my everyday bread. For both ecological and economic reasons.

Do you know if it would be possible to buy the ferment and make once a "sekowa sourdough"  wich I could manage to perpetuate through feeding it, the same way as I´d do with a normal sourdough culture?

But what I would really enjoy would be to be able to make a little bit of "baker alchemy" at home and start the culture from scratch with the best quality ingredients I could find.

Thank you all for your replies!:-)

And good baking


littlegrasshopper's picture

Hello again

I forgot this:


Please Sturmele and Syl, send me the adress of your blog, Any translated material would be great, thanks. I think I can understand a great deal of Italian, because I am spanish and our languages are "cousins" but I do not feel confident yet (and do not have dictionary!)


And: I would appreciate any information about your experiments to recreate the ferment at your home. Perhaps I can give you some good info related to the issue.


PS: What do you think about the book "pane gustoso e salutare" ? I am thinking on buying it....


Thank you again


SydneyGirl's picture

My mum used Sekowa many years ago now to start off her sourdough. From time to time, particularly when she doesn't bake each week, she'll add a little the sourdough starter to refresh it. Her bread, generally a mix of rye, wheat and a little potato, tastes just great to all of us.