The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

buying sourdough starter, Binzen Germany

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samirhatem's picture
samirhatem

buying sourdough starter, Binzen Germany

Dear,

 

I happen to be in Binzen, Germany for a business trip. I wonder how/where can I buy a sourdough starter?

 

Thank you

 

:)

 

tchism's picture
tchism

Look for a local small bakery and serif they would be willing to sell you some.

tchism's picture
tchism
Joyofgluten's picture
Joyofgluten

Hello Samirhatem

I've been many times to the Binzen area and have yet to discover a decent bakery. The majority of bakery retail outlets in the area are nothing more than "partially pre-baked frozen dough bake offs". This is unfortunatly a growing trend.

There are also some "coldshops" selling locally produced breads, the actual behind the scene production facilities could be inconvenient for you to drop in on.

Germany is indeed though a sourdough land, a company called Böcker is a leading supplier of lab cultures to the baking industry. They sell 1kg semidry compressed blocks and ship world wide.(the english version of their website only listes a small part of the product line). It's common practice for traditional german bakerys to periodically "tune-up"their existing culture with böcker's lab. goodies, some even start fresh cultures on a weekly basis.

If you can get your hands on even a thimble full of this stuff you'll be rocking, everything is optimal starting off this way, super results, however after a few short weeks the influence of the flour that you refresh it with and your schedule will slowly take over , it will become localised. With this in mind you may want to reconsider the value of bringing home a culture.

hope this helps and do enjoy Binzen

 
samirhatem's picture
samirhatem

Thank you Tchism and Joyofgluten for your replies.

 

Indeed I have been told by a local that a lot of the bread is being supplied by "Industries" instead of real bakeries... I still have one day, I will try my chance if I find a local bakery.

I found in the supermarket sachets of "Natur Sauerteig" (liquid); after closer look, i am afraid that these are just dead cultures added just for the taste of sourdough. My suspicions are based on the fact that:

- The suggested recipe on the back requires addition of yeast

- The sachet has a shelf life of at least 2 years!!!

 

Thank you : )

 

Samir