Recipe by: Nadine Dietl-Augst

Source: Lutz Geissler, Brot backen in Perfektion mit Sauerteig

For 1 kg loaf


  • 150 gr potatoes (boiled, peeled, mashed)
  • 450 gr bread flour (wheat)
  • 50 gr rye flour
  • 320 gr water
  • 11 gr salt
  • 15 g sourdough starter


  • Boil the potatoes in water until soft. Peel and mash them after cooling.
  • Mix all ingredients together to form a smooth dough.
  • Protect the dough with a cover, a lid or a plastic wrap from drying out. Let it rest for 24 hours at room temperature (18-20 ° C). In between, once every 2-8 hours and after 12-18 hours stretch and fold.
  • Place the dough on a work surface covered with flour and gently form into a ball. The air in the dough should be preserved. Place with the smooth side on top in a floured bowl or in a floured fermenting basket.
  • Let it rest (covered with a damp cloth) for 1 hour at room temperature.
  • Preheat oven 230°C.
  • Put the dough into a preheated cast iron pot and bake with lid on at 230 ° C for 30 minutes. Remove the lid and bake for another 15 minutes.
  • Allow the bread to cool on a wire rack.

Note: Depending on the type of potato, the dough softens differently. Therefore, use a little less water first and add more if the dough is too firm.

Download PDF here: German Potato Sourdough Bread