Tag Archives: Berliner Kurzsauer

August 16th, 2015

Wheat and Rye Bread 80/20

Weizenmischbrot 80 20 (1)

I’m tempted to call this bread a fast bread. It “just” takes 8.5 hours from mixing the sourdoughs to pulling the baked loaves from the oven. So if you (like me) decided at 8 am to bake bread you can serve the already cooled loaf for supper. This is possible because of the short time needed for ripening of the sweet starter and of the “Berliner Kurzsauer”.

The Berliner Kurzsauer is a rye sourdough and was invented by Pelshenke and Schulz in 1942. It is kept at high temperature (ideally 35°C) which promotes the activity of homofermenting lactobacteria (homofermeters are that kind of lactobacteria which produce only lactic acid). It yields a aromatic, mild tasting sourdough. The only backdraw is the fact, that the yeasts in this sourdough will not develop well and so I combined it with a strong sweet starter and a bit of commercial yeast.


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