The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Detmold 3 Stage Process

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CountryBoy's picture
CountryBoy

The Detmold 3 Stage Process

People wishing a short intro on the Detmold 3 stage process may wish to refer to

http://samartha.net/SD/procedures/DM3/index.html

for details.  I am not sure the degree of similarity between this one and the one Jeffrey Hamelman describes but it may be worth your time to review if you are interested in the process. 

cb

Mini Oven's picture
Mini Oven

your drift.   Just read all of it and my brain cells are screaming for coffee.   Mini Oven

CountryBoy's picture
CountryBoy

experienced in your sourdough process if you are interested in moving on to the Detmold process.  If it is convenient, and there is no rush, could you possibly share with me your current basic process for making sourdough starter?  I use the standard one that Sourdolady has outlined on this site and that many people here use.

Since you have the unique perspective of having travelled so widely your process probably has some variations that I have never thought of. 

Thanks, country boy

Mini Oven's picture
Mini Oven

will be having a good day.  I like her ideas, they work too.  I have a starter named after her.  My Austrian starter came from my Austrian Baker.  The starter I have now in the fridge, came from a rye sourdough extract package that I purchased looking for flavoring.  I really didn't intend on baking too much bread here but "things" just happened. 

If you are interested in starting a different starter than what you have, try going for a walk and collecting clean (unsprayed, not from dusty roadside or where animals could have urinated on it) mature grass grains, crush them and add wheat flour and orange juice to make a starter.  You could even try adding them to some of your present starter.  I do like to keep things runny when first capturing or reactivating a dry starter.  I figure that gives them lots of room to multiply.  I'm not so experienced with sourdough as you might want to believe.

You are probably interested in getting your hands on some Austrian SD but I will be traveling in summer and don't think it wise to send any in the mail.  The warm temps in a suitcase, car trunk, mail bag or mail box could kill it.  I could try later in the fall or meanwhile, you might try feeding your starter 50/50 wheat to rye for a while and then try using it in a white bread recipe to get your Klosterbrot. 

Btw  Klosterbrot (Monastary Bread) is rather non specific.  If I was a baker next to a Kloster, I might call my bread Klosterbrot or if the Kloster ordered a specific bread delivered all the time, it might get called Klosterbrot.  Or if the monks made it, it might be called Klosterbrot.  Or if the flour was milled at the Kloster's mill, it might be called Klosterbrot or if it was served in the Kloster Restaurant it could be called Klosterbrot. ... And the region is speckled with Klosters.  

CountryBoy's picture
CountryBoy

that

Klosterbrot (Monastary Bread) is rather non specific.  If I was a baker next to a Kloster, I might call my bread Klosterbrot or if the Kloster ordered a specific bread delivered all the time, it might get called Klosterbrot. 

That is why I do not think that my question merits much in the way of followup by others. However I do have a few followup questions as to your food experience in Austria and would be most grateful if you would email  me a line at:

  • barlowh
  • at
  • computer.net

(just substitute the symbol @ for the word and it should get to me without problems.)

I will of course look forward to trying the sourdough suggestions you mentioned.

  countryboy