Baking ferment instruction

The Sekowa baking ferment, based on Hugo Erbe's recipe, is a dough leavening agent with incomparable properties. Incomparable because, unlike other baking products, it is made from high-quality flower honey, organically grown peas and corn. Which is produced with spontaneous fermentation. The nectar yeasts and ferments contained in honey break down the grain in a very special way, resulting in a mild, incomparable taste of the baked products. With Sekowa baking ferment, any grain can be used to make many kinds of pastries and bread. Due to the use of corn, this ferment is gluten-free and therefore also suitable for people who want to eat gluten-free, for example people with celiac disease.

Below are two preparations with our Organic Sekowa baking ferment.

And two basic recipes for making bread with this baking ferment.

This information can also be downloaded as a PDF document:

Baking ferment instruction and basic recipes

Sekowa baking ferment starter 1st Step 20 g Sekowa baking ferment 200 g  Whole wheat flour 220 g Water approx. 40°C Dissolve the Sekowa baking ferment in some of the weighed water, mix well, the dough should be quite soft, but no water should separate. Accurately maintaining the temperature is very important for success. Check the temperature with a thermometer. Temperature: 28 – 30° C Rest time: 12-18 hours 2nd Step Starter from the 1st step 300 g Whole wheat flour 70-100 g Water approx. 40°C Mix well and cover the dough. The firmness of the dough should be like a medium to firm bread dough. Temperature: 28-30° C Rest time: 5-10 hours The dough is ready when it has approximately doubled in volume. When the dough is ripe, it will collapse slightly when tapped. A good starter is essential for a good baking result Storing the starter The ripe starter can be stored in a glass jar with a screw lid (approx. 3/4 full) in the refrigerator at 4°C (shelf life approx. 1 month). A gray layer forms on the top of the starter when stored for a long time. This consists of its own yeasts, which can be processed without any problems.

Whole wheat bread (Basic recipe) For 1kg of flour Main dough 825 g Starter 600 g Whole wheat flour  18 g Salt dissolved in part of the weighed water 300 g Water approx. 40°C Knead well and cover the dough. Rest time: 30-50 minutes at 28-30°C Then form the dough and place in a baking pan. Cover well and put in a warm place. Rest time: 30-50  minutes Bread with a rising time that is too short will crack, with the correct rising time the bread has a slightly bold top, and with a rising time that is too long the top has collapsed. Baking Place the baking pan in a preheated oven and steam. Preheat the oven to 240°C Baking temperature: approx. 220°C Baking time: approx. 60 minutes

Gluten free Sekowa baking ferment starter 1st Step 20 g Sekowa baking ferment 200 g  Corn flour ca. 200 g Water approx. 40°C Dissolve the baking ferment in some of the warm water. Add other ingredients and mix well. The firmness should be comparable to pancake batter. Cover the dough well. Temperature: 30°C Rest time: 12-16 hours Accurately maintaining the temperature is very important for success. Check the temperature with a thermometer. 2nd Step Starter from the 1st step 300 g  Corn flour ca. 200 g Water approx. 40° C Mix well and cover the dough. The firmness of the dough should be like a medium to firm bread dough. Temperature: 26-28° C Rest time: 5-8 hours The starter is ready when it has increased in volume by about 20-30%. When the starter is ripe, it will collapse slightly when tapped. A good starter is essential for a good baking result. Storing the starter The ripe starter can be stored in a glass jar with a screw lid (approx. 3/4 full) in the refrigerator at 4°C (shelf life approx. 1 month). A gray layer forms on the top of the starter when stored for a long time. This consists of its own yeasts, which can be processed without any problems.

Gluten-free cornbread (Basic recipe) For 500 g of  Corn flour Pre-cook 200 g  Corn flour ca. 300 g  boiling water Pour over the cornmeal with the boiling water and mix well. The pre-cook should be quite firm, but not hard. Let stand covered for about 30 minutes. Allow to cool to 40°C. Dough 333 g Starter The pre-cook 150 g Corn flour 10 g Salt dissolved in part of the weighed water approx. 100 g Water approx. 40°C Carefully dose the water. Process the whole into a soft bread dough. Cover the dough well. Rest time: 50 minutes at 28-30°C Knead again. Shape the dough and place in a greased and cornflour-dusted baking pan. Brush the dough with water or fat and cover well. Rest time: 40 minutes Bake Place the baking pan in a preheated oven and steam. Preheat the oven to 240°C Baking temperature: approx. 220°C Baking time: approx. 50-60 minutes