German Sourdough

Sourdough is often made in Germany with rye flour and either white or wholemeal wheat flour. The starter is made using only rye flour and warm water (no yeast is added), which is then allowed to sit and ferment for at least 30 hours. When the starter dough is ready, it is incorporated with the other ingredients and kneaded. The dough is then left to rest in a floured basket for several hours, before being placed into the oven to bake. Once cooked, the bread retains the distinctive pattern and shape formed by the basket.