Marita Seidt

“Your mother told me of your amazing project. What an idea to make the sourdough a subject of academic research. Because I like the idea, I’ll send my contribution. But also, because I came to like your mother who shared 2 years of my life in Seoul. Last but not least: also Germans like sourdough bread, even more so while far away from home. I also tried to bake our bread in countries where we didn’t find our kind of bread. Already in Nairobi, last in 1989 we did so. Here in Seoul the attached recipe helped me, or better our Indian chef, get started.”


The bread we serve our guests in the Ambassador’s Residence in Seoul is done like this;

500g rye flour — 250g wheat flour (or partly oats) — 50g lin seed/multigrain — 150g sourdough — 600g lukewarm water — 1 tablespoon brown sugar — 1 package dry yeast or 1/2 cube fresh yeast — 2 teaspoons salt.

Rise wheat flour with yeast, sugar and water, let rise for 15 min. Add the other ingredients and mix well, let rise for 30 min (until size dubbled). Half the dough and fill in 2 bread forms. Put a bowl of water in oven and bake for 50 min in preheated oven, 190 degrees airstream or 220 degrees top/down heat.