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Take a look at what the guys from Tartine in San Franscisco or Ken's Artisan Bakery in Portland are doing, lots of interesting grains, natural fermentation, etc

Take a look at what the guys from Tartine in San Franscisco or Ken's Artisan Bakery in Portland are doing, lots of interesting grains, natural fermentation, etc. Here's an example: https://www.amazon.com/dp/1452114307/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=5BCBe6cpwro8QkYlYmfzVw&hsa_cr_id=6369495310401&pd_rd_plhdr=t&pd_rd_r=5a2b31d1-9439-4309-837d-43345ee0ff18&pd_rd_w=NEg8Z&pd_rd_wg=NFNMl&ref_=sbx_be_s_sparkle_mcd_asin_2_img https://www.amazon.com/dp/1452114307/ref=redir_mobile_deskto... I'm not sure about rye, I think 100% rye might be a flavor lots of people don't like, so it's usually mixed in with wheat. Sourdough is everywhere here, although I have to admit a lot of it tastes too sour for me. The other thing I suspect is happening is that the German guild system keeps experimenters from trying out new and unusual things since it's hard to even open a bakery without going through all the proper training. Here in the US the quality is much more variable but any hipster with a new idea can try out if people will like their products.

themulticaster 6y ago
Now that you mention Tartine, I remember reading about them previously. The books are quite interesting. Regarding sourdough sourness: Sourdough bread doesn't have to be very sour. Certain parameters influence the perceived sourness, and it is definitely possible to bake sourdough bread that is very mild and barely sour. Have a look at the classic Italian lievito madre (mother yeast) or French levain liquide - the former is used for panettone, a special sweet bread commonly eaten around christmas, the latter can be used for croissants. I've baked a few sweet loaves that are only leavened using sourdough (with no added baker's yeast), yet they have essentially no discernable sourness. I agree regarding the guild system.
em-bee 6y ago
i don't think it is guild rules per se, but market demands. in the US a craft bakery is something uncommon and will stand out. in germany the same craft bakery has to compete with chain bakeries and supermarkets, and it's much harder for such a bakery to be noticed. even some chain bakeries bake their own bread in the store, and are operated more like a franchise. so you could have a good baker hidden under a chain brand. the quality difference between supermarkets, chain bakeries and individually owned bakeries is much smaller too. and people expect all the bakeries to have the same popular items. in the US people will go to a craft bakery because they want to have something different that they can't get in the supermarket. whereas in germany people going to a bakery still expect to get the same bread that they eat every day and are less likely to seek out a specialist shop because the supermarket has most of the same items anyways.

themulticaster 6y ago

Now that you mention Tartine, I remember reading about them previously. The books are quite interesting. Regarding sourdough sourness: Sourdough bread doesn't have to be very sour. Certain parameters influence the perceived sourness, and it is definitely possible to bake sourdough bread that is very mild and barely sour. Have a look at the classic Italian lievito madre (mother yeast) or French levain liquide - the former is used for panettone, a special sweet bread commonly eaten around christmas, the latter can be used for croissants. I've baked a few sweet loaves that are only leavened using sourdough (with no added baker's yeast), yet they have essentially no discernable sourness. I agree regarding the guild system.

em-bee 6y ago

i don't think it is guild rules per se, but market demands. in the US a craft bakery is something uncommon and will stand out. in germany the same craft bakery has to compete with chain bakeries and supermarkets, and it's much harder for such a bakery to be noticed. even some chain bakeries bake their own bread in the store, and are operated more like a franchise. so you could have a good baker hidden under a chain brand. the quality difference between supermarkets, chain bakeries and individually owned bakeries is much smaller too. and people expect all the bakeries to have the same popular items. in the US people will go to a craft bakery because they want to have something different that they can't get in the supermarket. whereas in germany people going to a bakery still expect to get the same bread that they eat every day and are less likely to seek out a specialist shop because the supermarket has most of the same items anyways.