Horst Bandel’s Black Pumpernickel

Old Bread has Been Used by Bakers in Europe for Centuries. When faced with the choice of throwing away the day’s leftovers or reusing them, the choice was simple. The practice of soaking old bread and then adding it into a new batch not only makes economic sense, it also gives a rich depth of flavor to the new breads. Far from being expended, the old bread contains much that is still fermentable, and is a worthy addition to many different breads. Using old bread in new bread is so widely pr