Home Bread-Bakers v097.n047.8

German breads

bredlady@softdisk.com (G Nuttall)
Mon, 14 Jul 1997 08:11:00 +0100
From: Sue B <sb328@columbia.edu>
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