German sour dough starter

Lauri, a German sourdough starter is in no way different from other starters. Though you can buy liquid starters in Germany or online at some US companies that carry German foods, the quality of those starters is inferior to one you can make yourself. I started baking my own breads after I moved from Hamburg to Maine, and did a side-by-side test of a store bought German starter and one I had made myself. The store bought one performed underwhelming.

In TFL you find recipes on how to start your own starter, or you can find one on my blog here. I made it without the addition of fruit , just from flour and water.

If you want to bake a German everyday bread, try my Feinbrot, the recipe you can find here: Karin's German Feinbrot.

Happy baking,

Karin

with Hanseata.  A nice rye or Rye / WW  starter you can easily make yourself in a couple of weeks is the way to go.  It will acclimate to where ever you live and be just fine for many years.  I keep mine a 33% rye, WW and AP and build it with 2 feedings to what ever type of bread I am wanting to make.  Works for me.

Hi,

Hamelman's "Bread" has a chapter on rye breads, almost all of those could be called German-style.

Have a look at my blog as well, e.g.:

http://www.thefreshloaf.com/node/23830/german-baking-day

Happy Baking,

Juergen

Ps. These are my main sources when it comes to German sourdough:

http://de.wikipedia.org/wiki/Sauerteigf%C3%BChrung

http://baeckersuepke.wordpress.com/2010/02/19/thema-sauerteig-3-anstellgut-und-zu-versauerndes-mehl/

The following page has links to documents about different standard sourdough processes (Detmolder single and three step, Breliner Kurz, Mohnheimer Salzsauer)

http://ketex.de/blog/?page_id=12

The following document compares hand-made and machine-made starters (Detmolder single and three stage, and others)

http://www.lefa-berlin.de/downloads/TA-Roetz.pdf

really great sites (next to the best one here, grin)

http://www.der-sauerteig.com/phpBB2/intro.php

Anna