Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough.

Basically, you should always mix this type of sourdough in a mixer, because the mechanical mixing of flour and water allows the sourdough to mature faster and better (mix well!).

During the subsequent maturing process, the foundation sourdough takes on a somewhat “greasy consistency”, that makes it easier to mix into the dough during the mixing process.

During my apprenticeship, foundation sourdoughs were always mixed with a hydration (TA) of 150. Flour quality and flour types have changed a lot in recent years and increasing the hydration (TA) is recommended.


Foundation Sour:

  • 120g Wholegrain rye flour
  •   70g Water
  •   10g Starter

Dough temperature: 23-26°C   Maturity time: 12-18 hours

Bread soaker:

  • 150g Water 30°C
  •   50g Dried, toasted and finely ground leftover bread

Mix 1-2 hours before needed and allow to soak.

Main dough:

  • 200g Mature foundation sour
  • 200g Bread soaker
  • 150g Wheat flour Type 700
  • 150g Wholegrain spelt flour
  • 150g Water
  •   12g Salt
  •     5g Yeast
  •     5g Bread spice


  • Knead all ingredients slowly for 5 minutes and quickly for 2-3 minutes into a well kneaded dough. Target dough temperature c. 27-29°C.
  • Then let the dough mature in the mixing bowl, covered for 30 minutes.
  • After the dough rest, form into a round loaf and place with the seam side down in a floured proofing basket.
  • Cover and allow to proof (about 45 minutes) and once 3/4 proofed, turn the dough out of the basket and slide it into a preheated oven (250°C) with steam.
  • Once the dough has the desired crust cracking, the steam must be released from the oven. (Prop the oven door open a small bit for about 5 minutes). After releasing the steam reduce the oven temperature to 200°C and bake until well browned.
  • Total baking time, c. 50 minutes