Swabian Souls with Recipe for Wheat Sourdough

5 from 3 votes
Cook Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 1 people
Calories 1 kcal



  • 100 g Wheat meal, coarse
  • 125 g Boiling water


  • 100 g Wheat flour type 1050
  • 100 g Water cold
  • 1 g Yeast fresh


  • 200 ml Water cold
  • 250 g Whole wheat flour
  • Ingredients for 3 days

Main dough

  • 350 g Wheat flour type 550
  • 300 g Wheat flour type 1050
  • 170 g Water cold
  • 20 g Baking malt (inactive)
  • 6 g Yeast fresh
  • 30 g Lard
  • 15 g Salt
  • 50 g Sourdough approach
  • Pre-Dough
  • Breakfast


  • 0,5 tsp Caraway seed
  • 1 tsp Coarse salt


  • A soul is something fine. Nice and crispy on the outside and appetizingly moist on the inside. Unfortunately, they are not available everywhere or, if they are, of poor quality. It took a few tries to get a recipe that I was happy with. Mine has sourdough and a broth, for the moisture, underlying it. The good thing about the recipe is that you can also use it for Swabian dinnele (= a kind of Upper Swabian tarte flambée).
  • Sourdough: Making your own sourdough takes at least 3 days. But there are other options. Option 1: buy one. Option 2: You buy one, mostly based on rye flour. You can mix this sourdough with whole wheat flour (50 gr. + Water 50 gr.). Repeat this process for 2 days and you have a wheat sourdough, at least for the most part.
  • Sourdough (option 3): Mix 100 g of water with 50 g of volk wheat flour and let it stand for a few hours in the warm and then covered in the refrigerator until the next day. Repeat this process with 50 grams of water and whole wheat flour for the next 2 days. The leaven can be recognized by bubbles and it smells sour, but not unpleasant. For the future it has to be "fed". I've already done freezing and it's also possible, especially for vacation times. Feeding means that I give him new food in the form of water and flour every few days and let fresh air into the container.
  • 4th Breakfast: Bring the water to the boil in a saucepan, pour over the grist and stir. Let it cool down at room temperature. I always put the pre-dough on top to use the waste heat. Then put the brew in the refrigerator for 24 hours.
  • Preliminary dough: weigh the water, add a little yeast (the size of a pinhead), stir and stir in the flour. Let it start for an hour in the warm, ideally place it on the container of the brewing piece and then put both together in the refrigerator for 24 hours.
  • Main dough: weigh out the water, add the yeast and stir well. Then add the flour and baking malt (available in organic supermarkets or mill shops). Salt and bread clover (a matter of taste and actually not included in the original), as well as brühstück, from the sourdough base 50 gr. And the pre-dough. Mix with the food processor on the lowest setting for 5 minutes. If the dough is still too dry, a little more water can now be added. Now add the lard and let the food processor knead for another 10 minutes on the next higher level.
  • Place the dough on a lightly floured surface for 2.5 hours. Stretch and fold every 30 minutes to give the yeast cells air to breathe and then block the refrigerator with a container with a lid again for 24 hours ;-).
  • Take the dough out of the refrigerator the next day and form strands out of it. Let rise for another 45 minutes on a baking sheet lined with baking paper. Sprinkle with caraway seeds and coarse salt. Meanwhile preheat the oven to 250 ° C (if possible and otherwise as high as possible). Bake the souls in it for at least 25 minutes, initially with steam for the first 10 minutes. When in the oven reduce the heat to 230 ° C. The color of the pastries should be rather dark brown. Shortly before the end, I spray water vapor again. Then take it out and let it cool down. The amount of dough is enough for at least a second tray.
  • It is advisable to use very coarse salt if you want to freeze some of it. After the freezer, the salt may have absorbed water and no longer look particularly appetizing. You can also use the dough to make Dinnele (Dünnele, Dinnete etc.).


Serving: 100gCalories: 1kcal
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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