Every recipe comes as a beautifully printable PDF: the full formula in exact grams, a clear step-by-step method from pre-ferment to cooling rack, and the checkpoints that tell you your dough is on track instead of guessing at "ferment until doubled". English + German edition included with every recipe.
The loaf you'll actually bake every week: wheat and spelt with a wholegrain touch. Mix the levain in the evening, bake the next day — one easy rhythm that fits around work and family.
Real ciabatta, built the proper way: two simple pre-ferments for deep flavor and that airy, open crumb. High hydration, olive oil, a hot oven and steam — a weekend bake that rewards patience.
Soft, golden sourdough brioche buns that hold together and taste like real bread: an overnight pre-ferment for flavor, a silky tangzhong for a fluffy crumb, and a double egg wash for that bakery-window shine. Makes about 7 buns.
A hearty German-style rye loaf: deep, malty crumb and a dark, crackling crust.
Golden, dimpled, olive-oil-rich focaccia that proofs overnight in the fridge and bakes fresh the next day.
A soft, sliceable everyday sandwich loaf packed with toasted seeds — built for toast and lunchboxes.
A soft, enriched breakfast loaf with a generous cinnamon-sugar swirl and juicy raisins.
New recipes are added regularly. Each one is baked and re-baked until the timeline is reliable, which is why they come one at a time.
Exact gram weights for every stage — no cups, no guessing.
From evening pre-ferment to cooling rack, with realistic times for every stage.
What the dough should look and feel like at every stage — so you can adjust, not just follow.
Every recipe comes as a print-ready A4 PDF in both English and German — pick your kitchen language.
Pair any recipe with the Starter Kit: starter method, feeding plan, troubleshooting and more.
Get the Starter Kit — $16