@@nevinkuser9892 why wouldn't they be allowed to??😂😂😂😂 Also you can search for a simple german bread and bake it yourself, it tastes great! I can give you my favorite recipe (in grams) if you like
My homemade rye bread neither needs yeast nor aroma, just flour (2/3 rye, 1/3 wheat) water (80% hydration), sourdough and salt. But I am an only an autodidact home baker, who has time to prepare my dough over 24 h.
all are talking about making sourdough bread. Would anybody make a video of preparing and making the sourdough from the scratch? That would be interesting for people wanting to make bread on their own.
-2 tablespoons Caraway (also known as meridian fennel) seeds -2 tablespoons Fennel seeds -2 tablespoons Coriander seeds -2 tablespoons anis seeds Mix them and then Just smash them with a mortar and pestle until it's well mixed. Then just add 1 or 2 tablespoons for every 500 gramms of flour you use (about 1 lbs or 4 cups of flour) into the dough mix, depending on how much taste of the flavour you want to have in it. You can put the remaining flavour mix into a sealed Glas for whenever you need it in the future.
I can give you my recipe: 300 grams of rye, 300 grams of spelled, 480 ml of water, 2 teaspoons of salt, a handful of sourdough. Knead everything well, then let it rise in the proofing basket for 24 hours (cover). then take a handful of dough (sourdough) and turn the basket onto a baking tray. Then bake at 210 degrees
imagine being double world young bakers champion and after coming home to germany you still need to prove yourself a master. germany really is for bread, what japan is for sushi
You don't need sourdough, actually. But it taste much better with, at least for me. Beside this, after a few hours a yeast bread tastes old and gets hard. Thats why I make my bread solely with sourdough. So you can enjoy the bread for days.
You need sourdough, indeed! Rye contains enzymes that will destroy the gluten-structure of the bread when being baked with yeast alone. The result is a flat, hard, horrible bread. The sourdough, though, will block the enzymes; so there will be a wonderful gluten-structure and finally a fluffy, delicious bread... (you could work with yoghurt and vinegar for a similar result, but the taste of such a vinegar-rye-bread is questionable). Wheat-flower can be baked with yeast only.
Is it really bread without the culture? I’m reminded of the let them eat cake phrase that is actually reality. But sure, rye can be used to make cake bread. Flavors are more what is added, sugar, eggs, butter.
Today you don't necessarily need sourdough anymore if you don't like yeast. But the bread won't be nearly as good as with sourdough and it will look like you don't want like baking bread at all. And the bread gets a special taste with sourdough and it stays slightly longer fresh. Besides if the sourdough is a very very good mix, you can even make some breads without any yeast at all if you want to.
If she's baking a real rye Bread then is should be: 90% rye flour Maximum 10% wheat flour. Otherwise with less than 90% rye Flour, it could be a Rye mix bread. Depends on whether the translation here really means rye bread or if they meant Rye mix bread 🤔 Because a 89%/11% mix would be already classified rye mix bread.
@@ax.f-1256The reasonable share of rye also depends on the kind of rye flour you use. The more whole grain flour or even gristle one uses the more difficult it is to have a sufficiently raised bread. With the cheaper "typed" flours like 997 or 1150 you can also bake 100% rye bread with only sourdough.
Germany has the best breads in the world.
As a german i fully agree
Can I have some? Are Americans allowed to buy bread in Germany? I will come there right now.
@@nevinkuser9892 why wouldn't they be allowed to??😂😂😂😂 Also you can search for a simple german bread and bake it yourself, it tastes great! I can give you my favorite recipe (in grams) if you like
Lecker! Congratulations to Lisa-Sophie!
I love these reports. I want to visit Germany (Deutschland) and eat and drink till I burst.
Thank you from Kentucky
Austria has much better food
@@lukas6485 ihr habt nur Schnitzel
@@keck4022😂
Well, nowadays its difficult to find a bakery which has an old sourdough and 100% rye bread.
With "old" I mean: Set up decades ago!!
thank you for the beautiful bread making video!
My homemade rye bread neither needs yeast nor aroma, just flour (2/3 rye, 1/3 wheat) water (80% hydration), sourdough and salt. But I am an only an autodidact home baker, who has time to prepare my dough over 24 h.
But sourdough is yeast just some natural occurring ones.
Gorgeous, and the bread looks good, too.
💀
all are talking about making sourdough bread.
Would anybody make a video of preparing and making the sourdough from the scratch?
That would be interesting for people wanting to make bread on their own.
Love you
I live in the US and want to make this type of bread at home. Does anyone know what the "bread flavoring" ingredient contains and where to get it?
-2 tablespoons Caraway (also known as meridian fennel) seeds
-2 tablespoons Fennel seeds
-2 tablespoons Coriander seeds
-2 tablespoons anis seeds
Mix them and then Just smash them with a mortar and pestle until it's well mixed.
Then just add 1 or 2 tablespoons for every 500 gramms of flour you use (about 1 lbs or 4 cups of flour) into the dough mix, depending on how much taste of the flavour you want to have in it.
You can put the remaining flavour mix into a sealed Glas for whenever you need it in the future.
I can give you my recipe: 300 grams of rye, 300 grams of spelled, 480 ml of water, 2 teaspoons of salt, a handful of sourdough. Knead everything well, then let it rise in the proofing basket for 24 hours (cover). then take a handful of dough (sourdough) and turn the basket onto a baking tray. Then bake at 210 degrees
I wish we can have german bread here in my country! All we had is Japanese-american bread instead. 😤
So foam essentially
❤rye sourdough no less. I’ve got a little bit of that, great video
Hi DW PLZ SHARE THE FULL RECIPE , THANK YOU,LOVE FROM INDIA
That's probably a secret recipe of hers. How about this one: ruclips.net/video/-SClbuuXgmE/видео.html 😊
imagine being double world young bakers champion and after coming home to germany you still need to prove yourself a master. germany really is for bread, what japan is for sushi
Tried this bread with butter chicken so good.
Nice I wonder if you really need the sourdough to make thr rye bread!!!!
You don't need sourdough, actually. But it taste much better with, at least for me.
Beside this, after a few hours a yeast bread tastes old and gets hard.
Thats why I make my bread solely with sourdough. So you can enjoy the bread for days.
You need sourdough, indeed! Rye contains enzymes that will destroy the gluten-structure of the bread when being baked with yeast alone. The result is a flat, hard, horrible bread. The sourdough, though, will block the enzymes; so there will be a wonderful gluten-structure and finally a fluffy, delicious bread... (you could work with yoghurt and vinegar for a similar result, but the taste of such a vinegar-rye-bread is questionable).
Wheat-flower can be baked with yeast only.
Making sourdough starter isnt that hard fortunately.
Is it really bread without the culture? I’m reminded of the let them eat cake phrase that is actually reality. But sure, rye can be used to make cake bread. Flavors are more what is added, sugar, eggs, butter.
Today you don't necessarily need sourdough anymore if you don't like yeast.
But the bread won't be nearly as good as with sourdough and it will look like you don't want like baking bread at all.
And the bread gets a special taste with sourdough and it stays slightly longer fresh.
Besides if the sourdough is a very very good mix, you can even make some breads without any yeast at all if you want to.
Wunderbar!! from the USA...
Lisa sophie,your hairstyle is super good.
It looks good on you!
She looks like Zia from the Dandy Warhols
She looks like my mom in the 90's.
What percent of Wheat and Rye ?
If she's baking a real rye Bread then is should be:
90% rye flour
Maximum 10% wheat flour.
Otherwise with less than 90% rye Flour, it could be a Rye mix bread.
Depends on whether the translation here really means rye bread or if they meant Rye mix bread 🤔
Because a 89%/11% mix would be already classified rye mix bread.
@@ax.f-1256The reasonable share of rye also depends on the kind of rye flour you use. The more whole grain flour or even gristle one uses the more difficult it is to have a sufficiently raised bread. With the cheaper "typed" flours like 997 or 1150 you can also bake 100% rye bread with only sourdough.