Sourdough Bread since 1989
Mixing, shaping, proving, baking
We love making bread, and good bread takes time.
Actually timing is everything!
Sponge maturity/time, mix time, bulk fermentation time, premould time.
Then final mould, final proof and bake time.
The bug
“We call it the bug, you had to make your own terminology back in the day. Other terms are mother or starter. Using a firm bug we attain a beautiful pungent peachy aroma.
Daily checking and smelling the bug has been my pleasure since 1989.” – Maximilian Fuhrer
