{"id":390700,"date":"2020-04-20T15:18:30","date_gmt":"2020-04-20T13:18:30","guid":{"rendered":"https:\/\/www.salzburgerland.com\/en\/?p=390700"},"modified":"2022-04-05T11:33:28","modified_gmt":"2022-04-05T09:33:28","slug":"salzburg-farmers-bread","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/salzburg-farmers-bread\/","title":{"rendered":"Salzburg Farmer\u2019s Bread"},"content":{"rendered":"
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Our editor Anke Eder bakes bread for her family and knows what matters. On her blog \u201cNat\u00fcrlich Hausgemacht\u201d (natually homemade), as well as in bread baking courses, she shares her experience and her knowledge. For us here, Anke Eder has baked and photographed her family\u2019s favourite bread and reveals her tips & tricks about Sourdough, bread spices and lots more about baking bread.<\/p>\n

The most important ingredients<\/h3>\n

Spices such as Anise, Fennel, Cumin and Coriander are the classic bread spices used in SalzburgerLand. They ensure a good aroma and the digestibility of the bread. And nothing works without salt, at least not in bread! You can use many different salts, such as flavoured herb salt, rock salt or sea salt. Baking malt is often used as it positively influences the rising ability of the flour and thus develops a beautiful colour (browning) and a good aroma. Baking malt can be made from barley, rye or wheat. The grains are germinated, dried and powdered for this purpose. When baking your own bread, it is important to pay attention to the quality of the flour. In Salzburg, for example, there are numerous direct marketers and farmers\u2019 shops where you can buy high-quality grain flour. Salzburg\u2019s restaurateurs also rely on quality from the Salzburg region, such as the well-known Lungau Tauern Rye. Last but not least, Sourdough is an important ingredient in Salzburg Farmer\u2019s Bread!<\/p>\n

\"aSourdough is a living organism and gives bread a lovely aroma.<\/p>\n

Why Sourdough?<\/h3>\n

On the one hand, Sourdough ensures that the bread develops well and, as they say, \u201crises beautifully\u201d and does not collapse into itself. On the other hand, Sourdough makes the bread digestible and causes the Phytic Acid contained in the rye to be broken down. This would prevent the nutrients from the grain from being absorbed by the body. Yeast in combination with Sourdough speeds up the process. After about half an hour resting, the bread dough can be put into the oven. If you only used Sourdough without yeast, the resting time would be about 12 hours. Another advantage is that bread with Sourdough does not go mouldy so quickly, does not dry out so quickly and lasts longer overrall!<\/p>\n

What is Sourdough?<\/h3>\n

Sourdough consists of living micro-organisms \u2013 bacteria and yeast fungi, and is one of the fermented foods. These are caused by lactic acid fermentation and have always played an important role in nutrition. Sauerkraut and yoghurt, for example, belong to this as well. In the past, Sauerkraut was the supplier of Vitamin C for the cold winter season to strengthen the immune system and stay healthy. The bacteria in the Sourdough produce the important acid that is needed for this Farmer\u2019s Bread with Rye \u2013 for the aroma, the ability to rise, the fine poresness of the bread and the shelf life. By the way \u2013 In Salzburg\u2019s traditional bakeries, Sourdough is guarded like a treasure! The older and more active the Sourdough is, the more valuable it is for the production of bread. At home, you can simply make Sourdough yourself. It is important to create a warm climate for it so that it is active and can later fulfil its task in the bread dough.<\/p>\n

How to make Sourdough<\/h3>\n

To make Sourdough, you use a clean glass bowl, a fresh tea towel, water and flour. It takes four days to make Sourdough for the first time. Afterwards, the remaining material is kept and \u201cfed\u201d again with water and flour.<\/p>\n

Day 1:<\/strong> Mix 100 g of Rye flour with 100 ml of luke-warm water into a supple mass using a fork. This mixture is then rested at normal room temperature (Attention: not too warm!) and covered with a tea towel.<\/p>\n

Day 2:<\/strong> Add 100 g of flour and 100 ml of luke-warm water to the mixture, mix the mixture from Day 1 with the new ingredients and let the whole thing rest again covered with the tea towel.<\/p>\n

Day 3:<\/strong> On the third day, the procedure is repeated \u2013 add 100 g of flour + 100 ml of luke-warm water, mix and allow to rest.<\/p>\n

Day 4:<\/strong> Today you can bake with the Sourdough for the first time! 600 g Sourdough are now in the glass bowl. Now, you have the possibility to bake everything, but then next time you have to start again from the beginning with the Sourdough, or you take off about 50 g of the Sourdough and keep it for later. This rest is kept in a glass bowl with a lid in the fridge. The day before using it for baking, the remaining Sourdough mixture is mixed with flour and water (e.g. 100 g flour + 100 ml of water or 200 g flour + 200 g water) and allowed to rest overnight. The next day the Sourdough is active again and can then be used.<\/p>\n

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Farmer\u2019s Bread with Sourdough\n

Recipe: Salzburg Farmer\u2019s Bread with Sourdough<\/h3>\n

Ingredients<\/strong>:<\/p>\n