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.
Spiced South Tyrolean rye rolls with caraway, fennel and fenugreek. A two-stage levain builds deep flavor overnight, then a short bake gives them their signature crackling crust. Makes 8 rolls.
A hearty wheat and rye loaf with a dark, crackling crust. The pre-dough ripens overnight, the dough ferments long and slow, and plenty of steam in a hot oven builds the classic farmhouse crust. Makes 1 loaf.
Airy, golden, olive-oil-rich focaccia with big bubbles and a crisp crust. The poolish ripens overnight, the dough rises slowly at room temperature, and cherry tomatoes, rosemary and fleur de sel finish it off. Makes 1 tray.
A flavorful loaf of wheat, whole wheat and spelt that takes only about 9 hours from mixing to slicing. No overnight wait and no commercial yeast: an autolyse, kneading on two speeds, a 5-hour rise and a 2-hour proof, then a hot oven with plenty of steam for a golden crust. Makes 1 loaf.
Dark, crisp Swabian lye pretzels with a soft inside, made with sourdough instead of commercial yeast. A cooked flour paste, an 8–12 hour rest for the dough and another 8–12 hours for the shaped pretzels, all at room temperature, give them their classic flavor. With a clear info box for working safely with lye. Makes 10 pretzels.
Crisp-edged, airy sourdough pizza with no commercial yeast. A poolish ripens overnight, an autolyse dough and 18–24 hours in the fridge build flavor and structure, and a pizza stone at about 250 °C does the rest. Includes the full recipe and a one-page short version of the dough. Makes dough for 6 pizzas.
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