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Cereals and bread from Germany
A ripe rye sourdough is built up in three stages before it goes into the bread dough. Each stage has its own firmness, temperature and time, set to favour yeasts first, then acid and aroma, then a short warm finish. The whole sour ripens in about a day. Made in 5 steps over 23 h – 34 h. The longest step, grundsauer (basic sour), takes 15–25 h (Wikipedia (de)) and runs at 23–30 °C (Röthlin U. 2019). Lactobacillus sanfranciscensis and L. mindensis and Sourdough yeasts do most of the fermenting.
| Main step | 15–25 hReported[dewiki][pistor2019] | Grundsauer (basic sour) |
|---|---|---|
| Temperature | 23–30 °CReported[pistor2019][dewiki] | Grundsauer (basic sour) |
| 35 g | Ripe rye sourdough (Anstellgut) · To start the first stage[pistor2019] |
| 70 g + 900 g + 2,450 g | Rye flour for the three stages · First, second and third stage[pistor2019] |
| 110 g + 540 g + 2,450 g | Water for the three stages[pistor2019] |
| 3,600 g rye flour, 3,000 g wheat flour | Flour for the bread dough[pistor2019] |
| 3,600 g | Water for the bread dough[pistor2019] |
| 200 g | Salt[pistor2019] |
| 100 g | Baker's yeast · Added to the bread dough in this recipe[pistor2019] |
| Starter | back-slopped rye sourdough (Anstellgut) |
Total time across the recorded steps: 23 h – 34 h
What changes: A soft, mild first stage lets the yeasts multiply
Output: freshened sour.
Microbes at work in this step
soft, mild conditions favour the yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The classic three-stage method needed evening work. The Detmold version was built from the Detmold two-stage method; its sour ripens over 24 to 30 hours, so the evening work falls away. The Detmold one- and two-stage sours are simpler and need added baker's yeast.
Every number is labelled with how it is known. How this atlas is made
The federal institute for cereal, potato and fat research in Detmold (now the Max Rubner-Institut) optimised the three-stage method. Its researchers also tuned the one-stage sour, and recommend multi-stage sours for breads made without added yeast.
