How to Bake Authentic German Sourdough (Sauerteigbrot) — A Beginner-Friendly Guide

If you’ve ever wondered how Germans get that dark, tangy, insanely aromatic sourdough bread, here’s the full process broken down simply and realistically — no gimmicks, no shortcuts.

What Makes It “German”?

Sauerteigbrot in Germany is typically:

darker, more sour
based on rye + wheat
chewy crust, tight crumb
keeps fresh for days
sliceable for sandwiches or butter + salt

We’ll do a classic 70% rye / 30% wheat loaf using only natural sourdough.

Step 1 — Build the Starter (Day 1–5)

Use whole rye flour (it ferments faster).

Day 1 → mix 50 g rye flour + 50 g warm water
Cover loosely, room temp 24h
Days 2–5 → each day: discard half, feed 50/50 again

By day 4–5 it should bubble, smell sour, and roughly rise after feeding.

Congrats: that’s your Sauerteig starter.

Step 2 — Make the Leaven

Before baking mix:

50 g starter
100 g rye flour
100 g warm water

Let sit 8–12h until active + bubbly.

Step 3 — Mix the Dough

Combine:

All leaven (≈250 g)
350 g rye flour
150 g wheat flour
325–350 g warm water
13–15 g salt

Mix until smooth (rye dough is sticky, not kneadable).

Rest 20–30 min.

Step 4 — Ferment (Bulk Rise)

Let rise 1.5–2.5 hours at room temp.

Rye won’t double; 30–50% rise is enough.

Step 5 — Shape + Final Proof

Shape gently (wet hands help).

Place in a floured basket.

Proof either:

60–90 min room temp, or
8–16h overnight in fridge (better flavor)

Step 6 — Bake

Preheat oven (stone/steel or Dutch oven) to 250°C / 480°F.

Bake:

15–20 min at 240–250°C with steam/lid
30–35 min at 200–210°C without steam/lid

Crust should be dark brown.

Step 7 — Cool (Important!)

Let cool at least 3–4 hours.

Rye needs time to set — cutting early = gummy crumb.

Why It’s Worth It

deeply flavorful
naturally preserved (keeps 3–5 days)
real sour tang
traditional German texture
no yeast, no sugar, no additives

Variations

100% Rye → dense, aromatic, perfect with butter + salt
Lighter “Mischbrot” → swap more wheat for a softer crumb
More sour → longer fermentation
Less sour → younger leaven