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Rundbrot (lemmy.world)
submitted 8 months ago by to c/sourdough@lemmy.world
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A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.

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[–] 2 points 8 months ago (3 children)

Yeah in the last pic it looks very dense, like other breads I have had in Germany.

In the US, sourdough breads are usually very light and fluffy on the inside. I don’t think I have ever seen or had such a bread in Germany.

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  • [–] [S] 3 points 8 months ago (1 child)

    For reference in terms of density, this is a pic from the book of the crumb of another sourdough bread (Schwarzbrot) that’s almost entirely made of rye wholegrain:

    So yeah, not at all like the fluffy goodness others have posted here 😁

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