During a recent hot spell, my various sourdough starters were left out of retard. Neglected, under fed, they reeked of acid on my return. I slowly got them on recovery with some feedings, feeling guilty as failed loaves were chucked, pay back from my abuse I guess.

Luckily I had some Sekowa Backferment around I’d fed, even though I still can’t really understand the ingredients of this alternative to sourdough ferment, I needed a loaf.

Here’s a nice hybrid, I pitched in a bit of yeast for an insurance measure as I had this jar of Backferment my sister gave me in my cupboard for over five years!