Sekowa Spezial Backferment is a German bread-proofing product or ferment containing natural yeasts and enzymes from organic wheat, corn and pea flour and honey, and contains no commercial fast-acting yeasts.
It is used around the word and in Germany and Denmark in particular, to make a starter to add to a bread recipe, and some use it as a direct dried-yeast alternative (see our help pages for information on using the Sekowa Backferment). The resulting bread has a good crust and open, soft and long-lasting crumb like a sourdough bread but with a milder flavour.
Sekowa dough is fine for use in metal containers both during proofing and baking but not for storage as too acidic for longer periods. Sourdoughs though, should not be left in contact with metals.
Give it a try!