Since it gets more and more difficult to get good bread in Germany because there are fewer and fewer real bakeries and the other ones simply buy ready made bread mixes which contain I do not want to know which ingrediendts and taste insipid and do not last more than one day, I have decided to make my own bread. It took me some time to get the recipe right but now I am quite satisfied with the result. I make a classic three stage sour dough bread, which contains wheat and rye flour. First stage is to mix flour with warm water and keep the mix warm in order to start the fermenting: After first stage rye mix: wheat mix: Second step is just to add more flour and water in order to increase the amount and give it time to ferment. You retain some of the stuff for next time and add more flour and I add a mix of coarsly ground rye, seeds and salt mixed with boiling water. This then goes in to baskets and needs again to ferment for some time: After fermentation: Then into the oven and the result looks like this: Any drawbacks? Between preparing bread the sour dough needs to rest in the fridge and it is a bit smelly. Mine has a whiff of acetone and banana oil (Isoamylacetate) you have to put up with that. Rewards: Delicious bread which you can tweak to your taste and which does not get stale within a day. Lesson learned: DIY is always an option Do you prepare your own bread? Let us know.