About: Authentic German Sourdough – A Traditional Craft

Welcome to the home of authentic German sourdough bread, where every loaf is a testament to traditional artisan baking. Using carefully selected organic wholemeal flour—often milled fresh for enhanced texture and deep flavor—I combine two distinct sourdough starters and embrace a slow, long proofing process with overnight cold fermentation. This time-honored approach not only enriches the taste but also naturally reduces FODMAPs and unlocks essential minerals, making each slice as nourishing as it is delicious. Discover bread crafted with passion, patience, and the purest ingredients for a truly wholesome experience. A unique experience in Hong Kong.

None of the following is used in my bread

bakers yeast (fresh or dried)
bread stabilisers
bread improvers
preservatives
“artificial” enzymes (not the kind which are already existing in the flour but those laboratory genetically created, surviving the baking heat)
bleached flour (not allowed in EU since the 1960’s)

My sourdough cultures are made of

wholemeal rye (levain liquide)

wheat lievito madre (levain dure)

apple yeast water

Unlike most bakeries I use nowadays two pre-ferments (levains) for bread baking. This combines the advantages of using a levain liquide and a levain dure as well as different flavour profiles.

Johnny, the starter made of organic rye and water is fed continuously since February 2018.

Lisa, the Lievito Madre style wheat starter is cultivated in the traditional way since June 2018.

Pomum, the apple yeast water belongs to the family since July 2019.

Avena is made with the help of apple yeast water and organic gluten free oats prior to gluten free baking.

If Nutrition Facts are provided the recipes are analysed by verywellfit (old recipes) in the current ones I analysed myself.

updated: Oct. 2024

For frequent updates of my baking journey or contact please check out:

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