{"id":3047,"date":"2018-11-16T17:00:00","date_gmt":"2018-11-16T16:00:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1439"},"modified":"2025-09-03T11:39:11","modified_gmt":"2025-09-03T09:39:11","slug":"weizen-sauerteigbrot","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/weizen-sauerteigbrot\/","title":{"rendered":"Wheat sourdough bread"},"content":{"rendered":"

Ladies and gentlemen, here comes the sourdough! After many years of absence, a jar of fresh sourdough has reappeared in my refrigerator. And now, after feeding it for three weeks, it finally had to get to work. There's no slacking off in my refrigerator.
What can I say \u2013 it did its job brilliantly and gave me some truly delicious wheat sourdough bread that I could just dig into!<\/p>\n\n\n\n

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Sourdough? That sounds complicated.<\/h3>\n\n\n\n

In short: no. Well, maybe. Some recipes are really precise, down to the gram and the degree, and basically you have to take time off work or even quit your job and buy a \u00a35,000 oven.<\/p>\n\n\n\n

But there is another way. Sourdough can be really easy. It doesn't hurt to read up on it a little. Since bread baking is all the rage anyway, you can find plenty of information online to help you become a total pro.<\/p>\n\n\n\n

The really cool thing about sourdough: there are ancient sourdoughs. Did you know that? Centuries old! This small sourdough starter is simply fermented again and again with flour and water, you take what you need and continue to cultivate it. So, in theory, it lives forever. The older it is, the stronger it becomes.<\/p>\n\n\n\n

The only tedious thing about sourdough bread is that it takes time. There are some really simple recipes, but they all require a considerable amount of preparation time. There's no way around it. So you need to plan ahead if you want to have fresh bread on the table at the right time.<\/p>\n\n\n\n

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How do I obtain a sourdough starter?<\/h3>\n\n\n\n

You have three possibilities:<\/p>\n\n\n\n

Option 1: Cultivate your own sourdough starter.<\/strong> This is not difficult, but it takes five days. You will then have a freshly made sourdough starter, but it will still be quite weak. This means that you will need to add a little yeast to your first loaves. You can find good instructions for this<\/a> here. <\/p>\n\n\n\n

Option 2: You buy sourdough.<\/strong> The best place to do this is your local artisan bakery. I simply ordered it the day before from one of the great bakers here in Wels and only paid for the jar (\u20ac0.50). And this is probably what every baker who still bakes himself will do.
The advantage: you get a highly active and vigorous sourdough.<\/p>\n\n\n\n

Option 3: You can buy ready-made sourdough at a health food shop or organic supermarket.<\/strong> Here, you use the entire packet and cannot continue to maintain a sourdough starter afterwards. The advantage is that you do not have anything in the refrigerator that needs to be looked after.<\/p>\n\n\n\n

By the way, you will mainly get rye sourdough. But that doesn't really matter. I admit that I use whatever sourdough I have on hand for every loaf of bread. And I feed the sourdough with any type of flour. My current sourdough is a wheat-rye hybrid. It doesn't really matter to it, it just wants something to eat! \ud83d\ude0a<\/p>\n\n\n\n

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About my wheat sourdough bread<\/h2>\n\n\n\n

SO GOOD! I'm so excited! Funnily enough, just a few weeks ago I remembered the delicious bread we used to get in restaurants during family holidays in the Algarve. A large-pored, airy white bread with a sour taste. And I accepted with regret that you simply can't get this bread where we live.<\/p>\n\n\n\n

... until I tasted my wheat sourdough bread today! It could be a tad more sour, but it's getting there! And it's just sooooo delicious. Honestly, I could have eaten the whole loaf! I'm already a big bread fan, but this heavenly treat will be gracing my oven from now on! \ud83d\udc9b <\/p>\n\n\n\n

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While you're waiting for your sourdough to be ready, why not try my super simple and quick wholemeal bread with pumpkin seeds!<\/p>\n\n\n\n

Good luck! \ud83d\ude42<\/p>\n\n\n\n

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Wheat sourdough bread<\/h2>\n
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A very simple sourdough bread made with wheat flour. Great, tangy flavour \u2013 a real treat!<\/span><\/div>\n
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Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Rise time <\/span>27 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> loaf<\/span><\/span><\/div><\/div>
Course: <\/span>Bread<\/span><\/div><\/div>
Cuisine: <\/span>International<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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For the pre-dough<\/div>
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