2-stage sourdough

Sunflower Bread

Today it is one of the favorite’s from my baking courses- the “sunflower bread”. A moist, open, and seedy bread which will stay fresh for many days. All of the rye flour in the recipe is fermented. To get a… weiterlesen

Power Grain

The recipe I present today is ideal as a base for various finger foods. Whether meat, cheese or vegetables – this hearty and tender bread will be loved by many! Thanks to its distinctive, aromatic and stable crumb, the bread… weiterlesen

Pure Rye Bread

The last entry looked at how sourdough can be made with different types of flour. In order to delve deeper into everything using one recipe, I’ve chosen to look at a 100% rye bread.  The “Detmolder two-stage method” is perfect… weiterlesen

East German Style Scald Bread

Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen

Primal Loaf

This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

Spelt Rye Bread without Yeast

Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour.  In comparison to wheat flour, rye flour contains:  Less absorptive… weiterlesen

Master Crust

Bulk rise for rye and mixed rye loaves  The bulk rise is a must if you want quality rye and mixed rye breads!  This is understood as the resting time that occurs directly after kneading. Yet a closer look reveals… weiterlesen

Merano Striezl

The baking process is crucial for good bread quality. The decisive elements are the initial baking temperature, the initial bottom heat, the final baking temperature and the baking time. Initial Baking Temperature: The criteria of the baking process vary from… weiterlesen

Pane Acida

Another bread from the sourdough course at the Merano mill is the “Pane Acida”. The sourdough is made in a 2-step process and is a good compromise from a 3-step process. There is no need to refresh. The first stage… weiterlesen

Bohemian Forest Bread

Before we turn to breakfast baked goods, I want to present two more breads. The Bohemian Forest Bread is an all-rounder with full-bodied taste. This comes from using a traditional 2-stage sourdough, which is marked by pleasantly mild notes and… weiterlesen