Beware: this video scores high on the geek-o-meter! So grab your favorite pilsner, get comfortable on the sofa, and prepare yourself to watch a long video outlining the science and mathematics behind the Detmolder Two-Stage Rye Sourdough Feeding Method (aka Detmolder Zweistufenfuehrung).
This method is practiced widely throughout Germany and Austria. I have a preference for this method as it has wonderful complexity in flavor and a lot of leavening power. There is no necessity to use commercial yeast in conjunction with this sourdough.
I look forward to your questions and comments.
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You mention in the beginning liking this because it fits your production schedule. What do you do while the second stage matures? I want to try this at home, but having to wait 3-4 h in addition to proofing is not very appealing.