The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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alaskawill's picture
June 27, 2007 - 11:50pm -- alaskawill

Here at Brigitte's Bavarian Bed und Breakfast we serve 2 kinds of sourdough breads: a spring wheat and one rye.

When the starter is big enough to ad the flour, spices, salt, beer, and nettle, after mixing the dough rises in the sauna -

then gets transfered into 3 cast iron pots to rise one more time befor baking in the oven for 2.5 hr.


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weavershouse's picture
Submitted by weavershouse on

Wow. I have so many questions I don't know where to start. Let me say first that that huge rye is awesome. Any chance you could give us details? And more photos of your place and the bread. And that sauna is right out of a fairytale.   weavershouse