How to Bake Authentic German Sourdough (Sauerteigbrot) — A Beginner-Friendly Guide
If you’ve ever wondered how Germans get that dark, tangy, insanely aromatic sourdough bread, here’s the full process broken down simply and realistically — no gimmicks, no shortcuts.
What Makes It “German”?
Sauerteigbrot in Germany is typically:
darker, more sour
based on rye + wheat
chewy crust, tight crumb
keeps fresh for days
sliceable for sandwiches or butter + salt
We’ll do a classic 70% rye / 30% wheat loaf using only natural sourdough.
Step 1 — Build the Starter (Day 1–5)
Use whole rye flour (it ferments faster).
Day 1 → mix 50 g rye flour + 50 g warm water
Cover loosely, room temp 24h
Days 2–5 → each day: discard half, feed 50/50 again
By day 4–5 it should bubble, smell sour, and roughly rise after feeding.
Congrats: that’s your Sauerteig starter.
Step 2 — Make the Leaven
Before baking mix:
50 g starter
100 g rye flour
100 g warm water
Let sit 8–12h until active + bubbly.
Step 3 — Mix the Dough
Combine:
All leaven (≈250 g)
350 g rye flour
150 g wheat flour
325–350 g warm water
13–15 g salt
Mix until smooth (rye dough is sticky, not kneadable).
Rest 20–30 min.
Step 4 — Ferment (Bulk Rise)
Let rise 1.5–2.5 hours at room temp.
Rye won’t double; 30–50% rise is enough.
Step 5 — Shape + Final Proof
Shape gently (wet hands help).
Place in a floured basket.
Proof either:
60–90 min room temp, or
8–16h overnight in fridge (better flavor)
Step 6 — Bake
Preheat oven (stone/steel or Dutch oven) to 250°C / 480°F.
Bake:
15–20 min at 240–250°C with steam/lid
30–35 min at 200–210°C without steam/lid
Crust should be dark brown.
Step 7 — Cool (Important!)
Let cool at least 3–4 hours.
Rye needs time to set — cutting early = gummy crumb.
Why It’s Worth It
deeply flavorful
naturally preserved (keeps 3–5 days)
real sour tang
traditional German texture
no yeast, no sugar, no additives
Variations
100% Rye → dense, aromatic, perfect with butter + salt
Lighter “Mischbrot” → swap more wheat for a softer crumb
More sour → longer fermentation
Less sour → younger leaven
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