November 27, 2023 - 7:54pm
Substitute for Altbrot?
Many German and Austrian rye bread recipes specify the use of Altbrot ("old bread") in a hot soaker. The Altbrot adds a creaminess and a better shelf-life (anti-staling) to the bread.
My problem is that I rarely have any leftover rye bread or it's a bread that may not be the best choice as an Altbrot (e.g., Ginsberg's Sauerkrautbrot from The Rye Baker).
I have seen store-bought bread crumbs suggested and I do have some of those I can use, but I'm looking for other suggestions for substitutes in those instances I don't have any Altbrot.
Thanks!
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…for “Alt Altus” on this site. Some have suggested using old or spent starter to make an alternative Altus (another name for Altbrot). Here is one link you can look at, there may be others.
-Brad
Thanks for the link. I searched for Altbrot and Alt Brot, but hadn't thought to try altus. I'll browse the posts for altus for some ideas.
Since it is dried, I just keep it in an airtight jar at room temperature. Don't know if this affects anything since I've never tried keeping it in the freezer.
Altus is used often in rye breads. If I have any available I do keep some in the freezer, thawing and soaking it just before use. As you said, not all rye breads are suitable. I prefer the ones without any seeds for Altus, but I suppose that if your new loaves have the same seeds it probably won't matter.
-Brad
I know this seems bizarre, but I have one or recipes, mostly rye breads, that call for old bread. I bake a loaf, slice it and allow the slices to dry out and keep them on hand. When stocks run out, I bake an extra loaf specially.
Thanks for the response. I had thought of that, but my freezer space is limited. Do you store your dried Altbrot at room temperature in a plastic bag?
Room temperature in a sealable plastic box rather than a bag. Works perfectly for me.
Potato flakes will provide the similar benefits.
The flakes may provide some of the effect of the gelatinized starch, but the Altbrot is often toasted to add additional flavor and color to the loaf. Do you think the potato flakes could also be toasted?
Ryvita or some other store bought rye crackers?
Thanks for the suggestion; I do have some Wasa and Finn Crisp rye crackers that I could use. I like Ryvita crackers and was sorry when distribution was discontinued in the US. I believe they're still available in Canada, though.