This is a great recipe but a lot of work. I've used other, simpler recipes that are just as good. On the other hand...I did get two GIANT round loaves out of this so I guess it was worth the effort. The starter does rise A LOT, so be sure to use a huge bowl or one of the special buckets you can buy for this type of recipe. Also, although the dense, firm texture seemed just right, the bread I baked seemed to suffer from the "dry crumblies" - maybe next time I'll add a little potato flour as I read on kingarthurflour.com that this may help moisten it just a tad so it will hold together better. All in all a good recipe for that elusive, German flavor!
Update: I tried adding 3T. potato flour and the texture was much better. Could probably even use more. My German m-i-l tells me her neighbor actually adds a cooked, grated potato to the dough when she makes this kind of bread.
Was this review helpful?
66 users found this review helpful
This is a great recipe but a lot of work. I've used other, simpler recipes that are just as...