Just got back from Germany where I picked up a mix for Bauernbrot. Made a lovely loaf with the typical, yearned-for,  spongy, moist, non-crumbly crumb and dark chewy crust. Cuts perfectly for sandwiches. The mix had so few ingredients I thought I would try doing it by scratch. How much ascorbic acid and barley malt would I need for 500 grams of flour (about 75% wheat and 25% rye)?

Like many others, I too am chasing the elusive perfect Bauernbrot. This mix I picked up came awfully close for me. It is interesting how one baker's perfect recipe may not be another's. We have to remember that every region, even every city or bakery tastes just a bit different. Just like potato salad-everyone swears that their grandmother's is the best and only true way to make potato salad.:)