German bread success

Wow. One week and still good? And, Nils mentioned this bread doesn't keep as well as other traditional german breads!

Somehow, when I look at your breads, they seem to be so YOU. They always have that free artistic feel. Chew on that...lol.

TP

You haven't given Nils the invite to the forum??

Looking at the recipe, surely the baker's yeast can be left out? Whaddya think? For recipes with both sourdough starter and baker's yeast, turning them into full sourdoughs have a high chance of success. Just my 2 sen.

TP

He doesn't know me.

Hehe...he shouldn't know me...

I may be his biggest nightmare of a fan. Shh...don't let him know.

TP

Hi Jeremy. Hi TeckPoh!

Thanks for the mention. One week, Jeremy? Mh, must be the flour, mine dried out quickly. Haven't tried it without yeast, but should be possible. Question is, how long will it take to rise?

An invitation wasn't necessary, since I have been a lurking reader even before the site got its new look and feel, and a silent witness of the  numerous bake-offs you guys have been doing. Hope to join one. Anyhow, you won't get rid of me now.

Best,
Nils

Hey there, Nils (*blush again*). You've made my weekend complete, showing up (almost in the flesh) on top of invitations to aidl fitri open houses for today and tomorrow. Yum.

Using only sourdough...3 - 5 hrs bulk and 2 + hrs final fermentation is my guess.

Cheers
TP

"Open Houses" sounds like a fund neighbourhood. Here, this time of year I have to keep the door shut because of chilly winds.

This Berlin Short Sour is new to me,I would agree on the proving times theoretically. MY book says that yeast is added to make up for little yeast multiplication rate over very short  sourdough-building-phase of 3 hours. Worth a try.

Regards, Nils

An 'Open House' is when we open our house to people (friends, friends of friends, anybody) to walk in whenever they want during a stretch of time to partake in festive food and camaraderie. Malaysians are a warm lot. Must be the weather.

Best
TP, wants to bake it all! If only.

That's a great looking rye bread you have there, Jeremy.  I am curious as to how you store your rye bread to make it last longer?  In a paper bag or wrapped in a linen?

Congratulations Jeremy, the bread is very very beautyful and must be very tasteful too! I am comming baking recently from Germany and i must to say that your bread is an "autentic german bread".
Eduardo.

Hi Smileys,

It looks just like my Omi's (Grandma). I lived in Germany and the Bauren Brot is soooo good.  I have a starter ready for this weekend.  Water and Rye sat on the counter for 48 hours.  It became beautifully bubbly. I added white flour and water and now it's cooling in the fridge.  I'm going to attempt it this weekend.

I have starters all over the kitchen.  The Mother - is on it's 20th day and I've made french bread from it already.  I have another french started incase the german goes wrong. I know the french will work so I won't be disapointed when the german turns into round bricks.

I'll write more and maybe take some photos.

have a great weekend.

Baking Barb

Hi there, I'm just a newbie, but am loving reading all these forums! Did you use sprouted grains as well or just the flours?
K.

Hi Jeremy,

Thanks for reminding me what I used to like so much about living in Germany... The wonderful everyday german rye.   I tried to follow your links for the recipe for this bread and made it without the bakers yeast.  It turned out pretty well but yours looks like it had more rye, and probably other whole grains, did I miss something?  Can you post a more direct link or is this the right one?

http://www.stirthepots.com/ 

Jane's Light rye like Nury?  Actually this recipe didn't have any bakers?  So which recipe goes with the pictures?  What I made was good and by the way I used the BRM Dark organic rye in the recipe.  I took a pic but it is on my son's camera and I haven't bothered to learn how to get it uploaded yet.  Sometimes technology is not a timesaving thing... Not when you have to spend time getting back up to speed.  I would rather make some bread.

Terri

So you used sunflower seeds and all the sprouted or cooked rye and other cool stuf?  How come his looks like Volkornbrot, and yours looks like a coarse deli rye?...   I just need to know what I need to shop for. Or is it the one here for an earlier entry - Berliner

http://theinversecook.wordpress.com/2008/09/28/berliner-short-sour/

Cheers,

Terri

PS. You are talking about the stir the pots web right?

I think that I started looking at the tread after Nils had already posted the roggemmishcbrot in his blog.  That is why I was confused so I ended up looking for a light rye like you posted pics for here.  So name that bread is probably the right way to go...  Thanks I may have the stuff to try the Berliner since I did the Nury's.

Terri

When we lived near Stuttgart we used to get it.  It had a really interesting flavor it reminded me of peanut butter sort of.  I don't speak much German -just enough to be polite, so it is hard to translate any good recipes.  I'm pretty sure it had rye and soy flour, I don't know if it was a Sourdough type.


Terri

Soy flour, hm, that rings a bell. I've heard of bakers using the lecithin extracted from soy beans as an emulsifier. And artificial emulsifiers are also part of the baking agent bakers have been using since the 50s to make the typical zero-flavor German breakfast roll, which has a huge volume compared to weight. So maybe the soy flour makes a smoother dough. :puzzled:

The flavor of peanut butter could be just peanut butter (rare) or maybe it had an off-flavor, i.e. it was not a very good loaf.

I am glad, there's a movement of bakers, called "slow baking", trying to get away from all the obscure artificial additives that are allowed (and used) in quite a few German breads.

Regards,
Nils

It was in the late 70's when I was there last.  Most of the bread we had there was so much better than any American Bread.  This was a smaller dark nutty looking loaf.  I asked the baker if it had peanuts and she said no it was Soyja or Soya Brot.  It was really good with and interesting flavor.  Maybe it had toasted soy beans.  Mostly we ate a lot of the everyday German Rye it was a large loaf and it lasted longer(Cheap!)  It was really very good as well, I'm not sure if they we using many additives then.

The Bakery was either in Ludwigsburg or Stuttgart where I lived for a bit.  I used to go there often, she was a really nice baker.  One day she offered me a pastry that was really amazing.  It kind of looked like an apple dumpling sort of a ball with all 4 corners brought to the center.  But it was hollow and had some kind of sweet creamy cheese lining the inside in a very thin coat.  I don't even know how that was possible.  It was warm, flaky and delicious and she wouldn't take any payment for it.  It may have been an experiment.  I just happened along at the right moment!

I'm not sure about the soy bread but if you ever run across a recipe that matches the description, or the pastry for that matter, keep me in mind!!

Terri

Sorry I answered late. Missed the subject line.

I've used soy beans. I read about it in Joe Ortiz's "The Village Baker". It was a loaf named "Korni" from German baker Kurt König. The beans have a great taste, which I prefer a lot over soy flour. I like to boil them and add them chopped and lightly roasted to grainy rye loaves. Really good.

The pastry you write about apparently didn't take off -  I've never seen it. Empty interior and creamy filling does remind me of "Windbeutel" though, made from pâte à choux.

Regards,
Nils

Should we call the SPCA?!!

So would that be a bread loaded with Alfalfa?  So why is it called "Hampster" bread?  I was having a little problem with translating the German recipe... Too many ingrediants that I never learned when I lived there...:(

Thanks Nils that sounds like the bread exactly.  I am trying to track down the book, we have a great library system through the school where I work.  If I can't get it I will let you know maybe you can come up with the recipe.  I usually use grams and weigh everything.  I always knew cups were very inaccurate I wish all baking was in grams.  There is something I don't quite get in German recipes though - what is Teel? Is it like a teaspoon?


Terri

Hallo!  teelöffel(TL) is the same thing than tsp.(teaspoon). It´s about 5/6 grams.

Well, I have a table that will help you: mehl=flour hefe=yeast wasser=water sauerteig=sourdough roggen=rye weizen=wheat vollkornmehl=whole wheat esslöffel(EL)= tablespoon becher=cup   Eduardo.(padeiro gaucho) - from Brasil.

Thanks very much for the table...it will really help.  By the way you can edit it to add more items. (Please do!) Also please excuse me if my spelling is bad.  I learned German, or what I know of it, by listening to lots of English German Translation.  I never had any formal training and I tend to mix in my Spanish and Russian sometimes.  I once had an interesting conversation on a beach in Spain with a German man.  He spoke German, I answered in Spanish... I understood pretty much what he said, and he understood pretty much what I said... Even when he asked if I was Spanish... No, American, even I was kinda surprised that we pulled it off!?

If I remember correctly your other language would be Portuguese, as Brazil speaks mainly Portugese I think?  So do you have any good Sourdough Portuguese bread recipes?  Your German Homemade Sourdough Bread recipe looks very good.  I have been trying to find a good use for my languishing Rye starter so I have been trying German Breads... And of course I remember the great Rye Breads they used to have in Germany...(I hope they still have some of it, in case I get to go back.)  I wouldn't want to bicycle all over Germany just to eat white tasteless fluff. 

Also I would be interested in the recipe for the rye & soy bread you have in your Gallery... It looks Beautiful and interesting.

Vielen  Danke,

Terri