Authentic German Bread (Bauernbrot)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It’s the best German bread I know!
Create the sourdough starter first.
Put the yeast in a big bowl and crumble it.
1 quart of warm water, 2 tablespoons of sugar, and whisk until sugar is dissolved.
The water’s temperature should be just above body temperature.
4 cups of flour should be whisked in gradually.
Continue mixing until all lumps are gone.
For 24 hours, let the mixture sit at room temperature with a dish towel covering it.
Stir well, cover, and let stand for another 24 hours after the first 24.
When ready to use, the sourdough will be thin and light in color.