Baking bread with sourdough

In short: Sourdough bread is baked with a culture of wild yeasts and lactic acid bacteria, the starter. It works without baker’s yeast and stays fresh for a long time.

In more detail: The dough rises slowly, often overnight. In the process aromas develop that make the bread flavoursome, and acids that improve shelf life.

In detail

• Making a starter: Mix flour and water and feed daily for several days until it bubbles and smells sour.
• Basic recipe: Flour, water, salt and starter. Two rises, then bake at about 230 °C with steam.
• Hydration: The water share determines crumb and handling. 70 to 75 percent is good for beginners.
• Steam in the oven: A dish of water or a preheated pot with a lid gives the glossy crust.
• Storing: Let the bread cool fully, store in linen or a bread bin (hefeteig-grundlagen).