Overview

• Mentions from Taylor Swift and Meghan Markle have renewed visibility for sourdough, with millions of Instagram and TikTok posts tracking the trend.
• Specialty cafés and bakeries report strong demand, including Stuttgart’s Brotique, which sells brioche, wheat and spelt loaves, and cinnamon rolls made with sourdough.
• Bakers describe starters that need regular feeding for five to seven days before use, reflecting the time and care required.
• Production commonly involves 24 to 44 hours of staged resting at varying temperatures with frequent manual folding to shape the crumb.
• Bakers cite fuller aroma, easier digestibility, longer freshness, and lower mold risk, while the Zentralverband links sourdough to UNESCO‑recognized German bread culture and welcomes influencer attention.