“Detmold Einstufenführung” is the name of a German process developed in the late-1950s for their larger bakeries, and was designed to produce daily sourdough bread in bulk. Below is a shortened version that offers a way to create a mature sourdough within 16 hours. The sourdough can last five-to-ten hours without requiring refrigeration or continuous retardation. Though it doesn’t heighten the flavor profile as much as a three-step detmolder, it does lower the prep time.