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learn to make German bread

Not that it is a vital neccessity, but sometimes I really enjoy having good, healthy, natural bread. The kind that you can't really find in the USA. With a hearty, crispy crust, juicy but not too soft body, and no weird ingredients, like corn starch or soy protein.

So, after I successfully mastered the art of making real German pretzels - where the hardest part was finding a supplier for sodium hydroxide, I decided to learn how to make real sourdough. From nothing but rye flour and water. After doing some extensive research on the internet, I started my project four days ago.

To grow sourdough, you have to be able to provide an environment favourable to the right kind of wild yeast. If it's too cold, you'll just produce some kind of rotten, acid flour-water mix. If it's too hot, you'll kill whatever yeast might have been growing, before you even start to bake bread. I used a food warmer to keep my sourdough culture at around 90°F. Every 12 hours you stir it vigorously, and every 24 hours you add another cup of rye flower and luke warm water.medium_bread.2.jpg Last night my sourdough looked and smelled just right for the next step.  

I had picked one of the simpler recipes for rye bread from the dozens that I found on the internet. 70% rye flour, 30% wheat flour, some chopped up sunflower seeds, my sourdough and salt. Mix, kneed, let sit for 2 hours to rise and double in size - bake for an hour, then let it cool down over night.

Today I'm enjoying my first home made rye sourdough bread for lunch. It turned out totally perfect, tastes like nothing you can buy in any store here.  

18:20 Posted in 06, Having Fun | Permalink | Comments (2)


Wow that sounds fantastic though super hard, too. Stiring every 12 hours... Yikes! Good job!

Posted by: Sanna | 05/24/2007

Not that hard - it doesn't have to be exactly every 12 hours.
I did my stirring in the mornings, while preparing breakfast, and then again in the evenings, right after supper.

Posted by: Karin | 05/24/2007

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