Over the holidays I’ve been exploring some breads with short sourdough builds, also known as “Kurzsauer.” It’s not because I don’t like longer ferment. It’s because of my busy schedule! With short Berliner sours you can achieve a good shelf life, as well as a tasty and moist dough.

This latest used soy and sunflower, with a 60/40 wheat rye mix. As well I added some old bread (“restbrot”) toasted and added along with the seed soaker. What did I get? A golden crusted seed loaf with a good shelf life over five days.