There are many different kind of Schwarzbrot ". Some call a rye bread Schwarzbrot and other mean Pumpernickel. Have a look on my blog germancooking.net/category/bread/ if there is something you look for. If not, let me know and describe what you are after.
Hi, there...I am so happy to have found you on You Tube! I have a couple of questions about what is meant in the sourdough bread recipe in reference to what you mean by "800g "wheat" flour" and "980g High grade "wheat" flour"....do you mean that "wheat flour" is All Purpose "WHITE" flour, and that "high grade "wheat" flour" is WHITE BREAD FLOUR?.... or that both are WHOLE WHEAT FLOUR, with the bran included in the flour? Thank you so much for the clarification and clearing up of my confusion!
SUTHRIEL, I'm sorry, but the website address you gave me didn't deal with "WHEAT FLOUR" or "HIGH GRADE WHEAT FLOUR." I live in Canada and am assuming you're in Germany perhaps. The WHEAT terms are obviously different. I am assuming that by "WHEAT flour" you're meaning "all-purpose WHITE flour," and by "HIGH-GRADE WHEAT flour" you mean "WHITE bread flour" (has a higher protein content). Am I correct in this, Suthriel? Thank-You for your kind reply!
Well, Germany is correct, however, the website i gave you, uses the USA terms for this (the descriptions read identical to those on wikipedia: en.wikipedia.org/wiki/Wheat_flour ), and it seems, the recipe uses them as well :) Didn´t know, that Canada uses different types and/or terms for flour, sorry about that. The (980 gram) high grade wheat flour have a high content of protein (10% to 13%), so i would guess, that your bread flour with high protein content might be a good replacement. The 800 gram wheat flour is a flour with low protein content, so it seems, your all purpose flour is a good bet. But thats just guessing on my part after some reading. I would say, it may be easier and safer, if you ask a canadian baker about those flour types, or what they use for this. A real baker should know, how to make sourdough, and probably could help you with this recipe. The german classification is a little bit different too (numbers are so much easier than names ^.^) : www.cooksinfo.com/german-flours Have a wonderful day :)
Hi Judy, thanks for your question, I got it asked quite often. I will make a post on my blog soon to cover this. Germany and France know quite a lot of different flour types. And the odd thing is, they have numbers like 405 or 1050. The numbers indicates the amount on minerals in the flour, which is depending on the grinding. Here a page I can recommend for explanation: www.germanfoodguide.com/flours.cfm I refer with Wheat flour to normal baking, all purpose flour, not self rising. And High Grade Flour (as it is named in New Zealand) is High Gluten Flour. Or you can take Bread Flour, depending on what you get.
Seems perfect ..when i went to germany i ate a tasty sour bread the schwarz brot .how to make it please if possible ..thank you .
There are many different kind of Schwarzbrot ". Some call a rye bread Schwarzbrot and other mean Pumpernickel.
Have a look on my blog germancooking.net/category/bread/ if there is something you look for. If not, let me know and describe what you are after.
Hi, there...I am so happy to have found you on You Tube! I have a couple of questions about what is meant in the sourdough bread recipe in reference to what you mean by "800g "wheat" flour" and "980g High grade "wheat" flour"....do you mean that "wheat flour" is All Purpose "WHITE" flour, and that "high grade "wheat" flour" is WHITE BREAD FLOUR?.... or that both are WHOLE WHEAT FLOUR, with the bran included in the flour? Thank you so much for the clarification and clearing up of my confusion!
This website might answer your question about the flour type: www.bakeinfo.co.nz/School-Zone/Baking-Basics/Flour-Types
SUTHRIEL, I'm sorry, but the website address you gave me didn't deal with "WHEAT FLOUR" or "HIGH GRADE WHEAT FLOUR." I live in Canada and am assuming you're in Germany perhaps. The WHEAT terms are obviously different. I am assuming that by "WHEAT flour" you're meaning "all-purpose WHITE flour," and by "HIGH-GRADE WHEAT flour" you mean "WHITE bread flour" (has a higher protein content). Am I correct in this, Suthriel? Thank-You for your kind reply!
Well, Germany is correct, however, the website i gave you, uses the USA terms for this (the descriptions read identical to those on wikipedia: en.wikipedia.org/wiki/Wheat_flour ), and it seems, the recipe uses them as well :) Didn´t know, that Canada uses different types and/or terms for flour, sorry about that.
The (980 gram) high grade wheat flour have a high content of protein (10% to 13%), so i would guess, that your bread flour with high protein content might be a good replacement. The 800 gram wheat flour is a flour with low protein content, so it seems, your all purpose flour is a good bet. But thats just guessing on my part after some reading. I would say, it may be easier and safer, if you ask a canadian baker about those flour types, or what they use for this. A real baker should know, how to make sourdough, and probably could help you with this recipe.
The german classification is a little bit different too (numbers are so much easier than names ^.^) :
www.cooksinfo.com/german-flours
Have a wonderful day :)
Hi Judy, thanks for your question, I got it asked quite often.
I will make a post on my blog soon to cover this.
Germany and France know quite a lot of different flour types. And the odd thing is, they have numbers like 405 or 1050. The numbers indicates the amount on minerals in the flour, which is depending on the grinding.
Here a page I can recommend for explanation:
www.germanfoodguide.com/flours.cfm
I refer with Wheat flour to normal baking, all purpose flour, not self rising. And High Grade Flour (as it is named in New Zealand) is High Gluten Flour. Or you can take Bread Flour, depending on what you get.