{"id":627621,"date":"2021-11-03T18:50:00","date_gmt":"2021-11-03T17:50:00","guid":{"rendered":"https:\/\/www.milk-food.de\/?p=627621"},"modified":"2026-04-10T14:57:18","modified_gmt":"2026-04-10T12:57:18","slug":"instant-sauerteig","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2021\/11\/03\/instant-sauerteig\/","title":{"rendered":"Instant sourdough pan bread"},"content":{"rendered":"\n

Bread time from the pan<\/h1>\n\n

We have made it possible to enjoy sourdough wraps using a baking mix. In this way, we bring the art of sourdough closer to all people who otherwise have no time for good bread and introduce pan bread in the process. Instant sourdough by baking mix – available soon. <\/p>\n\n

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My bread. Organic pan bread with sourdough <\/figcaption><\/figure>\n\n

During the pandemic months, most people have spent more time at home than usual. And this has given them time to do things that take a little more time.For example, making sourdough bread – because bread takes time. Those who take this time will be delighted with the many small steps forward and successful baking results, but failures are also part of the process. <\/p>\n\n

Snack from the pan <\/h2>\n\n

Time is currently running out again, which is why we came up with the idea of a bread baking mix. We have already designed<\/a> a yeast-based baking mix for the Arche<\/a> project as a corona aid, and now a sourdough version is following. <\/p>\n\n

In addition to time, sourdough bread also requires a lot of feeling and dedication – bread is an emotional subject. These are basic requirements that hardly anyone can meet in their everyday life. Everything has to happen quickly… Nevertheless, we recommend taking your time and embarking on the bread adventure. Until then, we are helping out with an interim solution and devoting ourselves to a baking mix for a sourdough-based pan bread for quick preparation. <\/p>\n\n

Pan-fried bread? Pancake bread? Wrap or flatbread…what exactly? Germany is often referred to as the bread world champion, has the word “Brotzeit”<\/em> in the dictionary and even has a bread TV character<\/a>, but there are exciting baked goods all over the world. Whether pancake, wrap, tortilla or injera, there is basically some kind of filled flatbread everywhere<\/a>. <\/p>\n\n

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Sour makes airy<\/figcaption><\/figure>\n\n

Taste needs time – the approach<\/h3>\n\n

For our baking mix, the sourdough is traditionally prepared with water and flour, fermented for a few days and then dried and packaged as a baking mix for use at home. So the first step is to make a sourdough. We use wholemeal flour and lukewarm water. Both ingredients are mixed in equal parts in a glass. Close the jar and leave it in the food lab at room temperature for 24 hours. At the end of the 24 hours, mix in equal parts flour and water again. We repeat this process for a total of 6 days. You can see how the fermentation is progressing in the glass. The sourdough grows and bubbles. Lactic acid fermentation takes place: Sugar is fermented into lactic acid by lactic acid bacteria. The lactic acid bacteria are already present in the flour and react as soon as they come into contact with the water and are at room temperature. <\/p>\n\n

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Our sourdough on day 1 and day 7<\/figcaption><\/figure>\n\n

When we open the jar, there is a loud bang and the lid shoots up. A pungent vinegar smell rises from the glass, but this quickly disappears, leaving behind a pleasantly sour smell. Incidentally, wild yeasts are also involved in this process, so that sourdough bread also contains yeasts, but not pure yeasts. <\/p>\n\n

Dry base <\/h3>\n\n

We spread the finished sourdough onto mats and place them in a dehydrator to dry. Here we remove the water from the sourdough at approx. 30 \u00b0C, leaving behind dry sourdough flakes. During the drying process, the Food Lab smells like a very good bakery – it immediately brings back memories of wonderful shopping experiences from extensive snacks. We finely blend the flakes in a universal blender. It’s not that easy, because they are surprisingly hard, but after a few minutes in the blender they become a fine powder. <\/p>\n\n

For the bread baking mix, we mix wholemeal flour, salt, yogurt powder and the finely mixed sourdough. We wrap this base and if you want to make bread patties from it, just add lukewarm water. Lukewarm, because the dried sourdough regenerates a little in a very short time and functions as a leavening agent. The dough should be homogeneous after kneading, so let it rest for another 5-10 minutes. You simply have to take this time, even with a quick loaf of bread. The gluten swells and the dough relaxes. After resting, knead the dough again, divide it into 50g balls and roll them into thin flatbreads with a rolling pin. Heat a cast-iron pan and fry the flatbreads on both sides without fat. It’s nice to see how the bread puffs up due to the extreme and short exposure to heat. After baking the loaves, we fill them with fresh rocket and Parma ham – and briefly reminisce about piadina from Emilia Romagna. Of course, they can also be filled with vegetarian or vegan options, and sweet combinations are also possible. Ideas for a proper snack can be found endlessly in wrap or tortilla recipes, for example. <\/p>\n\n

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Anyone who has ever eaten piadina knows this picture<\/figcaption><\/figure>\n\n

With our mixture, you can have a sourdough-based snack in no time at all. It tastes very good, but of course it can’t quite compare to a perfect loaf of bread with a strong crust and moist crumb – you have to take a little more time for that. <\/p>\n