Similar Posts

28 Comments

  1. Very interesting, I have been baking Sourdough bread for a few years now, because I live in Australia. Your preparation seems to vary from what I am used to. I have a starter which has been fed on a regular base with flour and water to equal amounts. I refresh it in the morning when I want to make my bread. I only use about 120g of active starter for a 1kg finished bread. Once it has been kneaded and risen for about 2-3hours, I form my loaf and place it in the banneton basket and put it in the fridge, and leave it there for 10-12 hours before I bake it.
    I wonder If it would taste different in the end. I will try your method, and see if it any different in taste and texture.

  2. Thanks! I've been using this recipe obsessively until I was able to turn out a good loaf. Question: my starter doubles in about 5 hours. During the first part of the recipe you let it sit overnight. When I do that it is flat the next day. Is that what you get?

  11. Hello Barbara, thank you for your sharing . Your recipe is wonderful , and i followed it and made a very nice rye bread ! My husband and I love it very much ! There is a question I would like to ask , May I know why need boiling water (50 degree) to mix the rye ? Looking forward your reply ， thank you so much !

  19. Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!

  20. Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.

Leave a Reply