Bio
Sauerteig

Our organic sourdough is made from the rare heirloom grain variety Lungauer Tauern rye, which we source directly from the Löcker family in the Lungau region. This nutrient-rich grain creates ideal conditions for stable fermentation and delivers a mildly tart, balanced flavor. Thanks to the sourdough’s firm cultivation, a particularly high number of lactic acid bacteria develop, making it an ideal base for mixed-grain, rye, and whole-grain breads. Perfect for anyone looking to start baking sourdough bread.

Refreshing:
Regular feeding—also known as refreshing—keeps the sourdough starter active so you can continue to bake bread and pastries. To do this, remove 10 g of sourdough starter from the jar and dissolve it in about 70 g of lukewarm water. Then mix it with 80 g of organic Lungauer Tauern rye flour and transfer the mixture to a clean jar. Covered and stored in the refrigerator, the sourdough will keep for another two weeks. The process can be repeated as often as desired.