From: Sue B <email@example.com>
Subject: German Breads
They would stay out overnight, not face down on a cutting board, and 2 days
later it felt like and tasted like it was fresh from the bakery. This
happened to all breads that I tried. They were from a bakery and the people
swore to me that there were no preservatives. How is this possible? What
are they doing?
Thanks alot for any info on this "miracle bread"
SUE: The secret answer to this "miracle bread" is using the centuries old
technique of sourdough. It is proven that using a sourdough technique will
add "shelf life" to your bread. In Europe they take, on average, 6-7
hours just to get the dough ready to go in the oven ( Mixing, 1st rising,
weighing/preshaping, resting, shaping, retarding, proofing). Some of those
bakers have sourdough starters that they've maintained for hundreds of
Because they use the sourdough to rise the bread, there are no
preservatives in the bread ( just like their beer too- no preservatives
that is!) Please note, that sourdough techniques do not have to make the
bread sour like "San Francisco Sourdough" bread which is acidic and sour
The Germans also use a lot of rye flour and spelt flour, unlike us here in
the US who dine on mostly white ( low nutritional ) breads. They use
mostly whole grains for their breads. Sometimes the bread are dense in
texture, but I agree with you, They are some of the best breads I've eaten
throughout my travels.
hope this helps