Papa backt: Das knusprigste Roggensauerteigbrot der Welt ;-) Lecker und so bekömmlich!

Hey, welcome back to dad cooks or dad bakes because now it's possible and bread. I featured a sourdough loaf here on the channel from the beginning and I must say I learned a lot about baking. I have time to bake for this first sourdough starter. , for example not completely correct yet now I will show you completely correct so that the bread is really good and quite and crispy I have also experimented a lot with the flour that I use I almost only use organic flour that has a different color if you look at it buy a girl from conventional wheat or rye and then look at this color, organic flour is usually a little yellowish so wheat flour is spelled and it also has an appetizing color and industrial mehlis often knows it as a white sheet of paper With all These tries and these tests, my sourdough of course has gotten older and older, which is a good sign because it's getting better and better and every time I use the sourdough, I rise a little. in the bread 29 and the other part goes back to the refrigerator, of course, to bake it again a week later or 14 days later.

I bake two or three sourdough loaves once a week after all these experiments and this getting-to-know-you phase. on the topic of baking and also many YouTube videos that I see of great bakers who make a living from it, who sell sourdough bread and only sell bread. Now I have found my best sourdough bread and of course I want to show it to you. how everything works, what the times are like, the opening. I actually tell you how to store it, but it just shows you how to make sourdough. A colleague of mine who is a sourdough professional can show you that much better. days, yes, you fill it again and again with flour and water.

You feed it that day and at some point it gives you a sourdough error like the one I have now. Then you use it a few times and then it gets better. and more wobbly and at some point you don't really need any help, but then the bread from this sourdough rises strongly and becomes airy and delicious and with a nice crust and how the bread is made this time I will show you in a moment, enough talk, have fun with rye sourdough perfect bread rye completely mixed with wheat 1050 email both organic don't forget to subscribe to the main channel