Cereal meal
Sourdough a historical commodity
Even the ancient Romans knew how to make bread with sourdough. The mixture of flour and water makes for a fluffy dough that is also moist and aromatic. So if you want to dedicate yourself to this classic art of baking to achieve such delicious results, you've come to the right place in the Spiegelhauer bakery online store. Here you will find various sourdoughs, leavening agents and much more - in the best organic quality, of course. Baking made easy.
more ViewBaking bread with sourdough - not rocket science
Many of our customers are a little unsure. Sourdough is that thing where the dough has to be nurtured and cared for endlessly. It reacts so sensitively! That won't work... But we want to warn you and encourage you at the same time: baking bread with sourdough is not rocket science. Many roads lead to Rome, i.e. to the finished baked good.
Preparing sourdough with starter
The basis of this leavening agent is a mixture of flour and water. You can make this yourself, but you can also buy it ready-made. If you decide to make it yourself, you need one thing above all: a warm place and a little patience.
It is true that the so-called starter must be fed, stirred and then left alone for several days. This process sets fermentation in motion. You can recognize this by the increasing number of bubbles and the slightly sour smell of the porridge. After about a week, the sourdough is ready for further use.
What happens in the sourdough bread?
If you now use the finished leavening agent in baking, use it in small quantities, similar to other leavening agents. This is sufficient for the following fascinating process: the small lactic acid bacteria and yeasts contained in the sourdough begin to metabolize the starch in the flour. This produces lactic and acetic acid, carbon dioxide, various aromatic substances and even a small amount of alcohol - which evaporates during baking.
The lactic acid makes the flour easier to bake. This is what makes rye flour bakeable in the first place. The acetic acid, on the other hand, is responsible for the typical smell and taste, just like the flavorings. The resulting carbon dioxide loosens the bread during baking and improves the digestibility of the whole. Sourdough therefore produces a very tasty, hearty baked good.
Discover our organic range
As you can see, baking with sourdough is not rocket science. We have all the ingredients you need, all of which come from controlled organic cultivation. With these you can either make your own starter or start baking bread straight away.
We offer fresh wheat sourdough and rye sourdough. But you can also order dried sourdough from us - even gluten-free based on buckwheat. Order what you need for your sourdough bread from our online store right now.