I too have been on a quest to find the most authentic German Bauernbrot recipe. The picture looks perfect. I halved the recipe like some have done and used my own sourdough. I will have to say it turned out pretty badly. Heavy as a rock, way too sour,did not rise well. I ate half a piece and threw the rest away.
That being said, since the overwhelming majority of reviewers think this bread is authentic and wonderful, I will give it another try. I will blame the flub on me, not on the recipe. I have a question: if I use my own starter, what is the recommended amount to use? The recipe doesn't indicate how much starter is being used. I used 2 cups for half the recipe. One cup might have been enough?
Also, the dough was so heavy and dry I could hardly knead it. I ended up adding the amount of water for the whole recipe, even though I cut the flour in half. Is the dough supposed to be so stiff?
Any suggestions from those who had success with this recipe?
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I too have been on a quest to find the most authentic German Bauernbrot recipe. The picture...