Pre-portioned sourdough buns are handy for burgers; for a range of toppings, choose sliced bread or a loaf you can slice yourself. If any guests need gluten-free bread, check the labelling on the specific pack rather than relying on the word ‘sourdough’. Baking your own gives you more choice over the ingredients and shape, but you’ll need extra ingredients, time and somewhere to bake it.
If you’re preparing lots of similar portions, buns that are already sliced save you from having to split each one. According to EDEKA, its Herzstücke sourdough buns are pre-sliced and designed to be warmed briefly.
If a guest needs gluten-free or wheat-free bread, a clearly labelled sliced loaf is a good choice. Schär sourdough bread, stocked by REWE, carries both labels; you should still check the other allergen information on the specific pack.
If you want to choose the ingredients and shape of the loaf yourself, you can buy sourdough ingredients for baking. Just make sure you have time to bake and slice the finished loaf, and that you have all the other ingredients you need before the barbecue.
First, decide whether you need burger buns, slices for different toppings or an option that is specifically labelled gluten-free. Then consider how much preparation you’re happy to do and how you’ll use any leftover bread.
| What matters | What to check | Who it matters to |
|---|---|---|
| Serving quickly | Check whether the buns are pre-sliced and how the pack recommends warming them. | If I’m serving lots of burgers at once, I don’t want to have to slice every bun first. For around 36% of consumers, serving quickly is the main consideration. |
| Flavour and toppings | Compare the ingredients, bread shape and slice size; if you’re slicing the bread yourself, consider the extra effort involved. | For vegetables, grilled cheese or dips, I want slices of a suitable size and bread whose flavour works well with the toppings. Around 29% of consumers prioritise this flexibility. |
| Gluten and allergens | Check for a gluten-free label, as well as the ingredients and allergen information on the specific pack. | If a guest needs gluten-free bread, I can’t rely on the word ‘sourdough’. The right labelling is the priority for around 21% of consumers. |
| Quantity and storage | Choose a pack size that suits the number of guests and the other sides; follow the storage instructions. | If there might be bread left over after the barbecue, I want to limit the quantity or have a plan for leftovers. This is the main concern for around 14% of consumers. |
That’s not the case: EDEKA Herzstücke sourdough buns contain gluten-containing cereals. Schär sourdough bread, stocked by REWE, is specifically labelled gluten-free and wheat-free, but may contain soya and mustard.
If you need gluten-free bread, choose a clearly labelled product and check the other allergen information on the specific pack too.
The name alone won’t tell you the full list of ingredients or the quantity of any highlighted ingredient. The German Federation for Food Law and Food Science explains that ingredients are listed in descending order by weight.
When comparing similar breads, check the ingredients lists and look for a quantity declaration if a highlighted ingredient is specified.
Leftover bread needs to be stored properly. Germany’s consumer advice centres also point out that sourdough bread generally keeps longer than yeast bread, but this is no guarantee of how long any particular pack will last.
Plan the quantity alongside your other sides, store bread somewhere dry and away from light, and freeze suitable leftovers in portions. Any bread with visible mould should not be served.
These examples serve different purposes: buns and sliced bread can be chosen straight away for your barbecue, while sourdough ingredients need to be made into bread first.
According to EDEKA, its 360-g sourdough buns are intended for burgers or sandwiches, pre-sliced and suitable for a quick warm-up in the oven or toaster.
REWE stocks Schär sourdough bread as a 240-g gluten-free and wheat-free sliced loaf.
RUF offers products including organic sourdough extract and liquid rye sourdough for baking your own bread.
The Seitenbacher natural sourdough listed by REWE contains wholemeal rye meal, water and sourdough cultures.
No, sourdough bread isn’t automatically gluten-free. EDEKA Herzstücke sourdough buns contain gluten-containing cereals; Schär sourdough bread, stocked by REWE, is specifically labelled gluten-free and wheat-free, but may contain soya and mustard. If needed, check the ingredients and allergen information on the specific pack.
For its Herzstücke sourdough buns, EDEKA recommends warming them briefly in the oven or toaster, not on the barbecue. If you want to prepare them another way, check the pack instructions and take care not to burn the bread.
Store bread somewhere dry and away from light, and choose an amount that works with your other sides. Germany’s consumer advice centres suggest a bread bin or freezing bread in portions as storage options. Any bread with visible mould should be thrown away in its entirety.