The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German sour adapted from halfpenny

evonlim's picture

German sour adapted from halfpenny

German sour adapted from  halfpenny

(please follow instruction from above site)

i converted the cups to grams... and used fruits YW

Soaker (Poolish)
122.5g whole wheat flour
11.15g wheat bran
18.3g wheat germ
45g buckwheat flour
48g cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter 100% hydration
¼ cup yeast water ( Banana)
2/3 cup warm water


Sponge (Scrap Dough)
330g white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water (raisin)


Final Dough
Make more yeast water (see above)
330g  white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed (toasted n corse grind)
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter. 100 hydration

1/2 cup of the Yeast Water (Riasin) added more YW 

 i made 4 medium small loaves

good taste of sour and lovely hint of celery seeds.. great texture. fruit YW made it soft .. eventhough it looks densed

had it with eggs and bacon and lots of greens.. 


thank you halfpenny it is a keeper :)

it is a good change from dried fruits version to wheats and oats



Mebake's picture

Very good results, Evon! It must be a lovely bread with all the seeds and grains.


evonlim's picture

hi Khalid, oh yes especially my first time working with poolish and sponge yield a tasty bread with good sour.


hanseata's picture


isand66's picture

That looks chock full of goodness!  Nice adaptation.

So do you taste the bannana at all from the YW?


evonlim's picture

no... cos i mixed in raisin water more than banana YW. raisin YW was more prominent. it is a good loaf. please have a go. 



dabrownman's picture

German because sauerkraut might have celery seed in it?

I may not see the German but the we can see the hippie, dippy oat, flax, whole wheat, cracked wheat, poppy seed, buckwheat and bran - That has 1968 San Francisco all over it :-)  This has to be a very healthy and tasty bread that has some chew and meat to it-jsut the way we like it.

Never heard of anyone making banana yeast water before.   That would be perfect for banana bread !

Nice baking Evon as usual.

evonlim's picture

lol.. you really know your bread! yes, it was my first time making an organic banana YW. peeled, thick slices.. bottle, water, cover and shake. bubbled up the next day with a pop and fizzz... 

the celery seed is definitely a highlight in the taste.. not overpowering just nice

thanks dabrownman for your lovely words


Floydm's picture

Great looking loaves.

evonlim's picture

hi Floydm , they are great tasty loaves too :) 

varda's picture

Hi Evon,   Your bread looks so appetizing.  I somehow missed the first post but I'm sure you've done it justice.  -Varda