This recipe for Steiner Brot (bread) is our adaption of Hans Röckenwagner’s recipe in Das Cookbook. But Röckenwagner also adds both sourdough starter and yeast to make what he calls “a slightly lighter loaf than the original Steiner.”
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Now that you have a sourdough starter going, here are seven tips to ensure your success: #1:...
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Autolyse is a French baking term that refers to flour hydration with a liquid before adding leavening and salt and is believed to improve flavor. The main reason for the autolyse is to reduce mixing time, improve flavor, and increase a dough’s extensibility so that it can stretch out without tearing.
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For years, I’ve longed to recreate the artisan Sourdough Malted Beer Bread I enjoyed in Germany. Its dark, rich color and hint of rye, enhanced overnight, made it irresistible – even our landlady’s warnings about hot bread couldn’t deter us! Memories of slathering butter on a still-warm loaf are vivid. While the King Arthur Flour Sourdough Beer Bread recipe sparked my interest, I faced a challenge: I needed to substitute both the dark beer and the malted wheat flakes. Drawing inspiration from Spruce Eats (root beer for dark beer) and a bit of ingenuity (Whoppers milled with whole wheat and rye), I think I’ve created a winner, albeit with a rather unique name!
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This is part 2 of “Sourdough Tools of the Trade” listing some of my favorite equipment that you may enjoy adding as you go deeper into the adventures of sourdough
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