SeitenbacherGerman Sourdough Bread Mix, 1.3 Pound (Pack of 6)

I really like this bread. It's not very sourdough-like, but that is okay. I like the dense bread and the spelt flavor. Butter on it makes it especialIy good. I do not use a non-stick pan and it's hard to get out of the pan. I will try making it in a bowl and greasing the pans. I also add a teaspoon of sugar per yeast package to help it rise. I haven't been able to form it into a ball because it is too wet.

I'm not good at sourdough starter, it's just too fussy and I hate the cotton candy fluff that US commercial bakeries pass off as bread. This GERMAN spelt wheat sourdough kit proved perfect for me.Made with spelt instead of "regular" flour it has a wonderful density, much denser than what most Americans are used to, it has the texture you'd expect from a good artesian bakery.The kit includes a two-pack of dry yeast that fully proofs in only 45 minutes in the right environment. In my case I put a cup of boiling water in the microwave and put the bread pan in there, closed the door, and in 45 minutes it was fully proofed.The kit also includes a package of sourdough starter. It is not as sour as say the Boudin bakery in San Francisco, but German sourdoughs are normally less sour than some may like. Me, I like it just fine.The kit is pure simplicity to use. Just put all the ingredients in a non-stick bread pan along with two cups of warm (not hot) water, mix well with a spatula for about five minutes. Pre-heat the oven and while it pre-heats let the dough rise (proof). Into the oven and 45 minutes later you have perfect bread.OK, some reviewers had issues. If you do not follow the instructions it will not come out right. If you use a bread machine it will likely not come out right (it's not marketed for bread machines). If you let it rise too much it will not come out right. If you adjust the amount of water it will not come out right.Is it somewhat overpriced? Yes, but... it costs less than finding a artisanal bakery, driving round trip, and paying "artisanal" bakery prices.Me, I'm very happy with the product and highly recommend it.

This bread mix per instructions i think is too wet and the results too dense. I became somewhat obsessed trying to “fix” it. I weighed the flour at 500g, and settled on 65% hydration, 325g water which is 1 1/3 cup although I think 1.25 cup would make a better easier to handle dough ball. I used a blender and dough hook and mixed it at med-high speed for about 8 minutes until it began pulling away from the sides of the bowl. Covered and let rise 1.5 hours. I floured my counter and shaped into a shape that fit into my bread pan, covered and let sit another 1.5 hours. Put a Dutch oven in my oven and set temp for 450 degrees. Put bread pan/dough loaf in freezer for 15 minutes. Cut slit on top of dough. 20 min in the Dutch oven, and 15 uncovered. It rose, and the result wasn’t bad. It is a hardy wheat bread. I like it, my wife not so much.

German bread is baked hotter than American bread. I had some friends send me a mix from Germany, and then I followed those directions to make this mix. The result was so much better!Place the flour, dry yeast (don't proof), warm water (80-90f) and sourdough into a bowl. Use a hand mixer to mix it 1-3 min.Let it rise in a warm, moist spot for 30 min. Put a wet towel over the bowl to prevent a dry surface. I usually heat up a glass of water in the microwave and then use the warm, moist microwave to let it rise.Use the hand mixer and mix it again 30sec-1min.Let it rise again for 30 min.Hand mix it for 30 sec-1min. Use a spatula to move the dough to a greased loaf pan.Let it rise 10 min.Place the filled loaf pan into the oven center. Bake 420f for 45-50 min. It will come out the same color as the bread bag. It looks burned, but it's not. That's just what it is supposed to look like.Immediately remove the bread from the pan and place it on a rack to cool.

This was the nastiest bread I have ever tasted. I very strongly recommend you don’t waste your time or money making it. I threw mine away. I grew up in Germany and never tasted any bread like this.

I thought that there was no flavor and I didn't like the texture I thought that it was a bit too course.

As a German expat living in the US, I truly miss German bread which is firm and not the fluffy wobbly stuff they call bread in the US. I have a tefal breadmaker & tried many recipes & nixes but this is by far the best. All the negative reviews here just don’t understand what old world sourdough bread it. It tastes great with smoked ham, salami, cream cheese or nutella. Super quick & easy to make, just add warm water. If using a breakmaker, pre mix it with a wooden spoon inside the pan a little. I used setting 5, 2lbs, dark on my tefal bread machine

I have made this product twice and the second time came out a little bit better than the first but there has never been any sourdough flavor to it. We tried a couple of different ways to try and see if we can make it better and it still comes out the same each time very solid. Not very airy with no flavor is extremely bland. I definitely do not recommend this product. I am a sourdough fanatic and I love sourdough. I was hoping this would be a great way for me to get it at home.