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 (foundation sour) is mixed around noon. The further mixing of the foundation sour to the 2nd stage (full sour) can take place within any time after 15-24 hours of maturation of the foundation sour.

There are underlying maturation times for the two stage process. These range from 2,5 to 4 hours. As a result there are differences in the crumb structure and taste of the bread depending on the temperature of the full sour. 

  • Full sour temperature of 32°C =    3 hour maturity time
  • Full sour temperature of 30°C = 3,5 hour maturity time
  • Full sour temperature of 28°C =    4 hour maturity time

The two-stage process thus offers a wide range of possible variations.

In order to be able to bake the following recipe, I recommend replacing the Italian rye flour type 2 with alpine rye. Furthermore, I have corrected and adjusted the amount of water for mixing the sourdough.


Foundation sour:

  •   4g Starter
  • 42g Rye flour Tipo 2 (42g Alpine rye)
  • 55g Water (42g Water) 

DT: 25-27°C Maturity time: 15-24 hours

Full sour:

  • 101g Mature foundation sour
  •  83g Rye flour Tipo 2 (83g Alpine rye)  
  • 145g Water (96g Water) 

Maturity time: 3 hours / 32°C  Maturity time: 3,5 hours / 30°C Maturity time: 4 hours / 28°C

Bread soaker:

  • 50g Water
  • 25g Chopped up leftover bread

Soak for 2-3 hours

Main dough:

  • 329g Mature full sour
  • 350g Spelt flour
  •   80g Rye flour Tipo 2 (80g Alpine rye)
  •   50g Rye flour Tipo 3  (80g Alpine rye)
  • 225g Water (200-225g Water)
  •   75g Bread soaker
  •   15g Salt
  •     3g Yeast


  • Mix all ingredients slowly for 6 minutes.
  • Then cover the dough and let it rest in the mixing bowl for 20 minutes. 
  • Remove the dough from the mixing bowl and form it into a rustic loaf (simply press it into a loosely round shape).
  • Preheat the oven to 250°C.
  • After about a 35-40 minute proof (⅔ proofed), turn the loaves onto a bread peel and brush with a little water on the rustic side. Careful:don’t let any water run down the sides of the dough or could get stuck to the bread peel!!
  • Bake the bread at 250°C with steam.
  • Reduce the oven to 200°C after 5 minutes and bake until well browned (about 60 minutes).