American Reacts To German Super Delicious Sourdough Bread Rolls 

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Sourdough starter is just flour with water, left in the open in the hopes to attract natural yeast bacteria from the air. Once the yeast entered you'll have the sourdough starter. You leave it somewhere and only provide more flour every now and then so the yeast has some food and won't die. Bakers keep the same sourdough alive for decades sometimes. It's where the distinct flavor of each baker comes from.

I bought my bread in a supermarked umtil I startet to bake my own sourdough bread 2 years ago! Since then I bake every 2 days my own bread! You can not imagine how fantastic it tastes... Learned it from that very dude! He is great!

As a true German, I can only recommend that you bake several loaves of bread at once, because when the bread is in the oven and your whole apartment smells of fresh bread, you can't wait until the bread has cooled down because you're so hungry. Now imagine the bread with thick and fat peanut butter on top, then your breakfast will be an experience. 😂👍

This may not be the norm here, but as a German I bake rolls and pretzels from time to time.

It's not common for Germans to make their own bread rolls. Most of us buy them from a bakery (they're also open during Sunday mornings). You can make your own bread or bread rolls, of course, but most Germans do not invest the time.

So-called 'ready-made sourdough' (liquid or dried) can be bought in the supermarket in Germany. Pleasant for home bakers who just add this to their flour-salt-water mixture (one potion for 1 kilo of flour).

the sourdough starter is also flour water and the living cultures in it

I did some sourdough bread, as so many others during the pandemic, and it's really super easy. But the trick with the par-backing is really cool. Need to try that some time.

hi german here, we bake most time our own bread. nothing better then freshbread with some butterand salt

the high heat is a reason to get them crusty and thats what you need the steam for its hot and moist

It's not just easy to make, it's the best youi can get and it's even the cheapest way to get bread: Flower, water, salt and yeast, no additives. With butter and some cheese, or cucumber, or radish: That's the true culinary sex

its not normal that we bake our own bread but some famelys do that to save money and for hobby reasons some guys i know have there sour dough living in there fridge since 10 years or so ;)

Do not go the sourdough-rabbit hole 🙂Thats a whole science on its own!

please use this : here's my favorite original German pretzel-recipe ;) 1 1/2 cups warm water 1 Tablespoon brown sugar 1 Teaspoon Salt 2 Teaspoons dry yeast 1/4 cup butter (melted and about lukewarm) 4 cups flour coarse salt (to sprinkle over before baking) also for the pretzel-bath 10 cups of water 2/3 cup baking soda how to: Mix Sugar, Salt, 1 1/2 cups Water and Yeast in a bowl and let rest until a little bit of foam has been built up on top of the mixture (about 4 - 5 Minutes) add molten Butter and flour and knead until you have a soft dough that doesn't stick to your hands but feels soft to the touch put dough on a flour covered area and knead for a while (until the dough bounces back if you poke it) let the dough rest in a bowl at a warm (not hot!) place (best covered with cling film ontop of the bowl) - resting time about 1 hour (until the dough has roughly doubled in size) meanwhile: boil 10 cups of water, take the pot off of the cooking field and add 2/3 cup baking soda (this will be our pretzel-bath) If dough has risen appropriately remove from bowl, cut into 10 pieces of the same weight carefully roll your pieces of dough to about 50cm long strings and form in cute pretzel shape (honestly, any type of knot will work) pre-heat oven to about 392 Fahrenheit (about 200°C) for the next part i figured a spatula works best for me: put your pretzel-knot on the spatula and put it into the pretzel-bath for about 30 - 60 seconds (it's best to not remove the pretzel from spatula, just lower that whole thing in the bath) - do so with all the pretzels Finally sprinkle some coarse salt (or pepper if you like that - i do) on top of your bathed pretzels and bake for about 12 Minutes there you go - bakery worthy TRUE german pretzels to impress your friends ;)

sugar does not make the bread fluffy in fact it makes a more dense dough

Yeast and bakteria is on top of the grain.

Hi speaking of the r kills me. Im a older man (Mid50.ties) i roll the r and i try to speak english as good as i can so i am nor seeable as german. ;)

I would die in the states with your nasty toast "bread" !!

sourdough starter is a bit of doguh with the living cultures you need for the dogh to rise its if you will yeast cultures that you use again and again you simply use not all of the dogh you made and when you make the next batch you put that old dough in and take a bit out again for next time

sourdough is really easy to make, needs just flour, water and some time...

nice beard

you have such a nice beard, a really nice beard, like a really really nice beard, your beard is so nice that i will enjoy going to bed tonight thinking about it, i appreciate you brightening up my day with your luscious follicles

no we don't make bread in the morning, that's what bakeries are for.